Tuscan Bean Salad

Tuscan Bean Salad

Carrie Wiatt

Vinaigrette:

• 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

Salad:

• 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
• 2-1/4 cups cups green beans, chopped
• 1 cup celery, diced
• 1 cup carrot, diced
• 1/2 cup roasted red bell peppers, julienned
• 1/2 cup roasted yellow bell peppers, julienned
• 1/4 cup red Bermuda onions, julienned
• 2 Tbsp. finely chopped parsley
• 2 Tbsp. lemon juice
• 1/2 cup Roma tomatoes, diced
• Salt and pepper, to taste

To make the vinaigrette, combine the water and cornstarch in a small saucepan, stirring with a whisk until the cornstarch dissolves. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat and cool. Stir in the remaining ingredients. Toss the salad ingredients in a large bowl until thoroughly mixed. Add dressing, stir to coat vegetables, and chill. Makes 8 servings.
Preparation Time: 30 to 40 minutes
Nutritional Information: (per serving)

Calories: 182

Protein: 9 g

Fiber: 10 g

Carbs: 32 g

Fat Total: 2 g

Saturated Fat: 0 g