Tuscan bean salad with a walnut sage vinaigrette
Enjoy the flavors of Tuscany with this delectable bean salad, dressed in a flavorful walnut sage vinaigrette. A burst of culinary delights in every bite!
Ingredients:
- 3 cups cooked cannellini beans (or alternitively 2 430g cans drained and rinsed)
- 1/2 cup finely diced red onion
- 1/3 cup walnut pieces toasted in a 350F oven for 8 minutes
- 1/3 cup olive oil
- Juice of one lemon
- 4 tablespoons torn sage leaves
- 1 clove rough chopped garlic
- 1 tablespoon walnut oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup water
- 1/2 cup chopped Italian parsley
- Salt and pepper to re season if desired
Instructions:
- Allow the toasted walnut pieces to come to room temperature, then roughly chop them. Place them in the mini food processor bowl along with olive oil, lemon juice, minced garlic, sage leaves, salt, pepper, walnut oil, and water. Blend until the mixture is smooth.
- Mix the beans with finely chopped red onion and pour in the prepared dressing. Add chopped parsley and chill the salad for a few hours to allow the flavors to meld. Take it out of the refrigerator and let it warm up to room temperature. Adjust the seasoning with more salt and pepper if needed.
Summary:
- Calories: 1948 kcal
- Fat: 118 g
- Protein: 65 g
- Carbs: 181 g
- Potassium: 4002 mg
- Magnesium: 577 mg