Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Tuscan bean salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Tuscan bean salad

    • Vegetarian
    • Preparation time: 10 minutes

    Serves: 6-8 as a side


    1 red onion, peeled and finely sliced
    ½ tsp sea salt
    ½ tsp caster sugar
    2 x 400g cans cannellini beans, rinsed and drained
    400g can borlotti beans, rinsed and drained
    225g pack Waitrose 1 Golden Baby Plum Tomatoes, halved
    200g baby plum tomatoes, halved
    280g jar Cooks’ Ingredients Chargrilled Peppers In Olive Oil, drained, oil reserved
    25g pack flat leaf parsley, leaves only, roughly torn
    85g pack baby kale

    200ml tomato juice
    2 tbsp red wine vinegar
    ½ clove garlic, peeled and crushed
    ½ x15g pack oregano, leaves only, finely chopped


    Your recipe note

    Edit your recipe note

    1 . Put the onion into a bowl, add the salt and sugar and toss to coat. Knead gently for 3-4 minutes until softened, then add the beans, tomatoes, peppers and parsley.

    2 . For the dressing whisk together 4 tbsp of the reserved oil from the peppers with the dressing ingredients and season to taste. Pour the dressing over the salad and toss to coat. Just before serving add the baby kale. 


    Average user rating

    5 stars