Recipe: Tuscan Bean Salad

Thursday, June 09, 2011 | 0 comments »

By Team Beachbody

Looking for something healthy to take to a summer potluck or BBQ that's not going to bum everyone out? Check out this delicious, nutritious bean salad that's rich in fiber and low in fat—and looks as good as it tastes.
    Vinaigrette Dressing:
  • 1/2 cup water
  • 1-1/2 tsp. cornstarch
  • 1/4 cup white wine vinegar
  • 1 Tbsp. olive oil
  • 1 tsp. oregano
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 2-1/4 cups cups raw green beans, chopped
  • 2 cups cannellini beans, home-cooked or canned, drained
  • 2 cups red beans, home-cooked or canned, drained
  • 1 cup new potatoes, boiled until tender and chopped
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 1/2 cup Roma tomatoes, diced
  • 1/2 cup roasted red bell peppers, julienned
  • 1/2 cup roasted yellow bell peppers, julienned
  • 1/4 cup red Bermuda onions, sliced, quartered, and separated into segments
  • 2 Tbsp. finely chopped parsley
  • 2 Tbsp. lemon juice
  • Salt and pepper (to taste)
To make vinaigrette, combine water and cornstarch in a small saucepan, stirring with a whisk until the cornstarch dissolves. Bring to a boil over medium-high heat and cook 1 minute, stirring constantly. Remove from heat and allow to cool. Stir in remaining ingredients and set aside.

In a large bowl, toss all salad ingredients until thoroughly mixed. Add dressing, toss to coat vegetables, and chill. Makes 8 servings.

Preparation Time: 30 minutes (plus 80 minutes of cooling/chilling time)

Nutritional Information (per serving):
Calories Protein Fiber Carbs Fat Total Saturated Fat
195 10 g 38 g 10 g 2 g <1 g