Tuscan Bean Salad With Sage Recipe

Name: Tuscan Bean Salad With Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (19 ounce) cans cannellini beans, drained and rinsed; 1 large red onion, sliced; salt and black pepper; 3 -4 fresh sage leaves, minced; 1 large garlic clove, minced; 1 stalk celery, diced; 1 small cucumber, peeled, seeded, diced; 5 cherry tomatoes, quartered; 1/4 cup brine-cured black olives, pitted and coarsely chopped; 1/4 cup extra virgin olive oil; 3 tablespoons lemon juice or 3 tablespoons red wine vinegar

Servings: persons

2 (19 ounce) cans cannellini beans, drained and rinsed
1 large red onion, sliced
salt and black pepper
3 -4 fresh sage leaves, minced
1 large garlic clove, minced
1 stalk celery, diced
1 small cucumber, peeled, seeded, diced
5 cherry tomatoes, quartered
1/4 cup brine-cured black olives, pitted and coarsely chopped
1/4 cup extra virgin olive oil
3 tablespoons lemon juice or 3 tablespoons red wine vinegar

1
Combine all ingredients in a large bowl. Serve at room temperature.
2
DRY BEANS DIRECTIONS: May use 1-1/4 cups dried cannellini beans or 1/2 pound great northern beans, soaked overnight.
3
Drain soaked beans.
4
Place beans and onion in a medium pot; cover with 2 quarts of water. Simmer 30 minutes.
5
Add salt and pepper.
6
Cook 30 minutes more or until tender but not mushy.
7
Drain. Place in a large bowl and cool.
8
When cool, stir in the remaining ingredients.
9
Serve at room temperature.
10
TIP: For those who don't like celery, use a vegetable peeler to remove the stringy bits on the back of the stalk. This makes the flavor milder and the texture more palatable.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (19 ounce) cans cannellini beans, drained and rinsed, 1 large red onion, sliced, salt and black pepper, 3 -4 fresh sage leaves, minced, and more.

Yes, Tuscan Bean Salad With Sage falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tuscan Bean Salad With Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions