Tuscan Bean Salad

Kidney, garbanzo and green beans make up this salad.

  • Servings: 6
  • Cook Time: 10 mins
  • Main Ingredient: Beans


  • 1 8 oz. can cut green beans (drained)
  • 1/2 cup sweet onion (finely chopped)
  • 3 Tbsp. olive oil
  • romaine lettuce leaves
  • Parmesan cheese
  • 1 12 oz. jar Trappey's® Mild Cherry Peppers
  • 1 15.5 oz. can Joan Of Arc® Light Red Kidney Beans (drained)
  • 1 15 oz. can Joan of Arc® Garbanzo Beans (drained)
  • 2 Tbsp. Regina® Balsamic Vinegar
  • 1 tsp. Polaner® Chopped Basil
  • 1/2 tsp. Accent® Flavor Enhancer


Drain peppers and remove stems. Cut peppers crosswise into 1/4-inch slices; place in large bowl. Add beans and onion. In small bowl, whisk oil, vinegar, basil and flavor enhancer; fold into bean mixture. Line serving platter with lettuce leaves. Spoon salad over lettuce. Shave cheese over salad. Makes 6 servings.

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