Warm Tuscan Bean Salad

Dinner ready in 30 minutes! Try this hearty bean salad that has a fresh herb flavor - perfect if you love Italian cuisine.

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PREP TIME
15 Min
TOTAL TIME
30 Min
SERVINGS
4

1: tablespoon olive or vegetable oil

2: medium carrots, sliced (1 cup)

1: medium onion, chopped (1/2 cup)

1: can (15 to 16 ounces each) cannellini beans, drained and 1/2 cup liquid reserved

1 1/2: teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves

1/4: teaspoon pepper

4: cups bite-size pieces spinach leaves

1/4: cup red wine vinaigrette or Italian dressing

2: tablespoons bacon flavor bits

1 Heat oil in 12-inch skillet over medium heat. Cook carrots and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
2 Stir in beans, 1/2 cup reserved liquid, the oregano and pepper. Cook 5 minutes, stirring occasionally.
3 Line large platter with spinach. Top with bean mixture. Pour vinaigrette over salad. Sprinkle with bacon bits.

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Expert Tips

If you want to make Tuscan Bean and Chicken Salad, omit 1 can of cannellini beans and add 1 1/2 cups cubed cooked chicken or turkey with the beans in step 2.

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Nutrition Information:

1 Serving (1 Serving)

Calories 280

(Calories from Fat 70),

Total Fat 8g

(Saturated Fat 1 1/2g,
Trans Fat 0g),

Cholesterol 0mg;
Sodium 650mg;
Total Carbohydrate 39g

(Dietary Fiber 9g,
Sugars 8g),

Protein 14g;

Percent Daily Value*:

Vitamin A 160 %;
Vitamin C 10 %;
Calcium 15 %;
Iron 30 %;

Exchanges:

2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
1 1/2 Vegetable;
1 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 Fat;

Carbohydrate Choices:

2 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 1 of 1 Reviews View All

Posted 6/30/2011 3:01:50 PM REPORT ABUSE shanjoran said:

Rating:

A great departure from your everday cold salad. I doubled it but don’t recommend doubling the onions – too many. Everyone liked this and the presentation with the spinach underneath looks great.