Tuscan Style Red Kidney Bean Salad Food

TUSCAN SALAD

Steps:

• Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
• In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

TUSCAN-STYLE RED KIDNEY BEAN SALAD

Steps:

• Wash the gem lettuce leaves, spinach and rocket in cold water, drain and transfer to a large serving bowl.
• Next add the olives, red onion, roast peppers, pine nuts and red kidney beans.
• Make the dressing by simply whisking the ingredients together and pour over the salad and mix well.
• Finely tear the gorgonzola over the salad, finish with parmesan cheese and serve.

RED KIDNEY BEAN SALAD

Steps:

• Mix mayonnaise, oil vinegar, sugar, salt and pepper.
• Add onions and stir well.
• Then add the celery, beans and relish.
• Chill overnight.

MEDITERRANEAN-STYLE BEAN SALAD

Steps:

• Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
• Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat's cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat's cheese, then serve.

ITALIAN-STYLE KIDNEY BEANS

Steps:

• Cook bacon in oil over medium high heat until transparent, 1-2 minutes.
• Reduce heat to medium. Add onion, carrots, celery, parsley and rosemary and cook, stirring occasionally, until soft, about 5 minutes.
• Add tomatoes, bay leaf and red pepper flakes if using. Cover, reduce heat to low and let simmer 10 minutes.
• Rinse and drain beans and add to tomato sauce. Cook another 15-20 minutes without cover, until thickened to a sauce consistency.
• Taste with salt and pepper. Be careful with the salt, as the bacon is already salty.

COLORFUL TUSCAN BEAN SALAD

Steps:

• In a large salad bowl, combine the first 10 ingredients. Refrigerate for 20 minutes or until serving. Stir in basil. Serve with a slotted spoon.

TUSCAN WHITE BEAN SALAD

Steps:

• Soak the beans in water to cover overnight.
• Drain the beans and simmer in water to cover until tender (about 30 minutes).
• Combine the remaining ingredients and toss with the warm beans. Correct seasoning and add more olive oil if necessary. Serve at room temperature.