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Tuscan Bean Salad

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  White beans 1 1⁄2 Cup (24 tbs), dried
  Olive oil 1⁄2 Cup (8 tbs)
  Onions 2 Cup (32 tbs), thinly sliced
  Salt 1 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄2 Teaspoon
  Parsley 2 Tablespoon, minced

1. Wash beans. Put in a saucepan, cover with cold water, and bring to a boil. Remove from heat; cover and let soak 1 hour. Drain.
2. Cover beans with fresh water and bring to a boil. Reduce heat, cover, and simmer 1 1/2 hours, or until tender. Drain.
3. Heat oil in a skillet. Add onions, saute about 10 minutes, until light brown. Remove from heat and combine with beans, salt and pepper.
4. Transfer to glass bowl. Chill at least 2 hours, preferably overnight.
5. Sprinkle with parsley and serve cold.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2109 Calories from Fat 982

% Daily Value*

Total Fat 111 g171.1%

Saturated Fat 15.8 g78.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2988.2 mg124.5%

Total Carbohydrates 216 g72%

Dietary Fiber 53.1 g212.6%

Sugars 20.2 g

Protein 75 g150.9%

Vitamin A 50.8% Vitamin C 106.9%

Calcium 85.6% Iron 197.3%

*Based on a 2000 Calorie diet

Tuscan Bean Salad Recipe