Name: Tuscan Bean Salad with Grilled Mushrooms
Ingredients: 1 cup cannellini beans; 1 cup navy beans; 1 cup dark red kidney beans; 1 onion (peeled and diced); 1 bay leaf; 3 ounces Kalamata olives (halved); 1 cup red peppers (diced); ½ cup red onions (fine dice); 2 tablespoons fresh marjoram (minced); 1 tablespoon roasted garlic paste; ½ teaspoon red pepper (crushed); 1½ teaspoons kosher salt; ½ teaspoon ground black pepper; 3 ounces apple cider vinegar; 1 ounce balsamic vinegar; 2 tablespoons shallots (peeled, minced); 8 ounces extra virgin olive oil; 16 Crimini mushrooms (stemmed); 3 tablespoons olive oil; kosher salt (as needed); 12 bibb lettuce cups; 3 tablespoons cilantro (chopped)

Tuscan Bean Salad with Grilled Mushrooms

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.

To download a Spanish translation of this recipe click here.

Course: Salads

Bean type: Kidney Bean, Red Bean, White bean

Nutrition attribute: Vegan, Vegetarian

Collection: Chef Creation, Video

Servings:

Calories: 390kcal

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Ingredients

Tuscan Bean Salad

1 cup cannellini beans
1 cup navy beans
1 cup dark red kidney beans
1 onion peeled and diced
1 bay leaf
3 ounces Kalamata olives halved
1 cup red peppers diced
½ cup red onions fine dice
2 tablespoons fresh marjoram minced
1 tablespoon roasted garlic paste
½ teaspoon red pepper crushed
1½ teaspoons kosher salt
½ teaspoon ground black pepper

Bean Salad Dressing

3 ounces apple cider vinegar
1 ounce balsamic vinegar
2 tablespoons shallots peeled, minced
8 ounces extra virgin olive oil

Grilled Crimini Mushrooms

16 Crimini mushrooms stemmed
3 tablespoons olive oil
kosher salt as needed

Serving Components

12 bibb lettuce cups
3 tablespoons cilantro chopped

Instructions

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.

Notes

Recipe developed by The Culinary Institute of America as an industry service to the Northarvest Bean Growers Association.

Nutrition