This flavorful and healthy salad uses multiple varieties of beans to add beautiful color to the dish. Serve this salad in lettuce cups as an elegant side dish or even inside a wrap as a lunch entree. Print Ingredients Tuscan bean salad 1 cup cannellini beans 1 cup navy beans 1 cup dark kidney beans 1 onion, peeled and diced 1 bay leaf 3 oz. Kalamata olives, halved 1 cup red peppers, diced 1/2 cup red onions, fine dice 2 Tbsp. fresh marjoram, minced 1 Tbsp. roasted garlic paste 1/2 tsp. red pepper, crushed 1 1/2 tsp. kosher salt 1/2 tsp. ground black pepper Bean salad dressing 3 oz. apple cider vinegar 1 oz. balsamic vinegar 2 Tbsp. shallots, peeled, minced 8 oz. extra virgin olive oil Grilled crimini mushrooms 16 Crimini mushrooms, stemmed 3 Tbsp. olive oil Kosher salt, as needed Serving components 12 Bibb lettuce cups 3 Tbsp. cilantro, chopped Number of Servings : 12 Serving Size: 1 cup This flavorful and healthy salad uses multiple varieties of beans to add beautiful color to the dish. Serve this salad in lettuce cups as an elegant side dish or even inside a wrap as a lunch entree. Directions For the bean salad: Soak the three bean varieties together in cold water overnight, then drain the beans, and place soaked beans in a pot and cover with cold water by 4 inches; add the diced onion and bay leaf. Cook on a simmer until the beans are soft, about 40 minutes. Drain and cool completely. Combine with the remaining bean salad ingredients and toss to incorporate. For the dressing: Whisk together the dressing ingredients. Toss with the bean salad. For the crimini mushrooms: Brush the mushrooms with olive oil and season with salt. Mark the mushrooms on a hot grill and cook thoroughly. Slice thinly, add to the salad, and toss just to combine. For serving, spoon the bean salad in to lettuce cups. Garnish with the cilantro. Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.