Tuscan Bean Salad


This recipe comes from the May 2007 issue of Cooking Light. I modified it slightly, namely I omitted the parsley because we didn’t have any and when I went to the grocery store they were all out too. It was good, but nothing great. I thought it needed some more texture, so I added some red pepper. It still didn’t have enough texture for me. Maybe this salad is better on top of some crisp lettuce.


  • 1 c. tomatoes, chopped
  • 1 red pepper, minced
  • 1 TBSP chopped fresh rosemary
  • 1 TBSP chopped fresh parsley
  • 2 TBSP balsamic vinegar
  • 2 garlic cloves, minced
  • 1 tsp. olive oil
  • 1 (16-ounce) can cannellini beans, rinsed and drained
  • 1/4 tsp. salt
  • pepper to taste


  1. Combine everything in a bowl and toss.

Tuscan Bean Salad:


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