Tuscan Bean Salad

Tuscan Bean Salad

You have seen me make different variations of this bean salad on my Instagram stories. It is my go to during the winter. You can have it as an appetizer, a salad, or even on top of a pizza! So let’s get started with the basics and work our way through the different variations.

Ingredients:

• 1 can of white kidney beans
• 1/2 red onion, minced
• 2 cloves garlic, minced
• 1 tomato, diced small
• Bunch of fresh basil, chopped
• 1 Cup olive oil
• crushed red pepper
• lots of salt
• pinch of pepper

Refrigerate covered for at least one hour! And now we can get to the different ways of eating it.

First up is as an appetizer. You might want to add a little more olive oil to the bowl and serve with bread for dipping. It makes a great little appetizer that everyone can help themselves to.

The second way is as a salad. I love to add arugula and lots of parmesan cheese if I’m having friend over for a lunch date. It’s light but full of flavor and protein.

The final and one of my favorite ways to eat this dish is served cold over warm pizza dough. Making it a delicious and simple dinner for everyone involved. Add arugula and goat cheese on top of your favorite thin pizza dough recipe ( here’s a simple one to follow). I fell in love with this recipe at one of my favorite home town restaurants Capricicio Cafe. If you ever find yourself in the tri-state area make sure you stop there and get the Gravina, you’ll thank me later.

xx

Emily