If you’re looking for a restaurant style Tuscan White Bean Salad, then you are exactly where you need to be. This easy room temperature salad is perfect to have throughout the whole year. You will need to turn on the oven for a short time for this recipe, but it’s a one sheet pan roast, then after that you are done cooking.
Now when it comes to this Tuscan White Bean Salad Recipe, you can either eat it alone or over toast. Sometimes, I’ll even add it over a bed of greens. But the most traditional way to consume it is with Italian bread that has been toasted with just a touch of olive oil.
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Tuscan White Bean Salad Recipe
Ingredients
4 15.5oz cans of Northern White Beans (Rinsed and Drained)
8 Garlic Cloves
1/4c Fresh Lemon Juice
1 teaspoon white pepper
1 teaspoon of cumin
1 teaspoon harissa
1tsp teaspoon sea salt
1/4c extra virgin olive oil
1 whole cauliflower
1 pint of cherry tomatoes
2c Chopped Kale
1/2c Cubed Prosciutto (optional)
3 Sliced Red Peppers (optional)
Instructions
Pre-heat oven to 400 degrees
In a large bowl mix all ingredients except for the white beans.
Pour everything from the bowl onto a sheet pan, and spread out ingredients so they do not overlap.
Place in the oven to roast for 25 minutes, or until ingredients are nice and tender.
In your large bowl, add white beans.
Add all roasted ingredients to the bowl.
Give it a toss and serve at room temperature.
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