An easy to prepare salad that is perfect for a salad or side dish! We love this as an appetizer with homemade tortilla chips or pita chips. Low-fat and low-calories but super tasty!
Course Appetizer, Salad
Cuisine Mediterranean
Keyword Italian bean salad, kidney bean salad, tuscan bean salad
In a small mason jar, combine the Skinny Basil Pesto (or store made pesto), canola oil, white wine vinegar, lemon juice, salt and pepper, to taste.
Place cover on mason jar and shake well, to combine all ingredients.
Check the seasoning and adjust, if necessary. Set aside.
To Assemble the Tuscan Bean Salad
In a large mixing bowl, combine the chickpeas, navy beans, cooked barley, green peppers, red peppers, diced tomato, sun-dried tomatoes, and green onions. Season with ground black pepper.
Toss the bean salad with the Tuscan Dressing, recipe above.
Taste for seasoning, adjust if necessary.
Chill salad for a few hours or overnight to blend the flavors. Serve as a side dish or as an appetizer with tortilla or pita chips
Serve as a side dish or as an appetizer with tortilla or pita chips
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
The salad has no cook time, bear in mind the barley is cooked according to the packaging you choose, therefore I did not include in the recipe.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes