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    You are in: Home / Italian / Tuscan White-Bean Salad Recipe
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    Tuscan White-Bean Salad

    Average Rating:

     3 Total Reviews

    Showing 1-3 of 3

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    • on October 22, 2006

      This Salad is soo good. But the key to it is QUALITY ingredents. I served this at a dinner partry to rave reviews. I used whole seared tuna steaks - crumbled, good balsamic vinegar, fresh basil pesto, and fresh steamed/broiled artichoke hearts. I also added some lime for a-little zip. GREAT stuff. Wonderful recipe.

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    • on July 23, 2006

      Simple to make but I didn't care for the taste, personal preference I guess.

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    • on July 04, 2006

      An easy to make salad that uses ingredients I usually have in the pantry. The only substitutions I made was to use green pepper instead of the artichokes and cilantro instead of parsley because I don't really like either of them. I also only realised that I should have added sundried tomatoes, but they are only listed in the instructions and not in the ingredient list, so when I came to make it I realised I didn't have any and just served some fresh tomatoes with it instead. I felt that the balsamic vinegar was a little overpowering and the salad also needed some freshly ground black pepper for my taste, but it's a great basis for experimenting, which I will definitely do! I could imagine adding some pasta and increasing the dressing would also work really well. Thanks for sharing!

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    Nutritional Facts for Tuscan White-Bean Salad

    Serving Size: 1 (305 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 405.5
     
    Calories from Fat 82
    20%
    Total Fat 9.1 g
    14%
    Saturated Fat 1.6 g
    8%
    Cholesterol 29.9 mg
    9%
    Sodium 394.5 mg
    16%
    Total Carbohydrate 47.5 g
    15%
    Dietary Fiber 13.1 g
    52%
    Sugars 1.0 g
    4%
    Protein 34.8 g
    69%

    The following items or measurements are not included:

    pesto sauce

    Detailed Nutrition Values About Nutrition Info
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