Tuscan Bean Salad

Salad comprised of green beans, kidney and garbanzo beans, parmesan cheese and balsamic vinegar.

  • Servings: 6
  • Cook Time: 15 Min
  • Main Ingredient: Beans

Ingredients

  • 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 15.5 oz. can Joan of Arc ® Garbanzo Beans (drained)
  • 2 Tbsp. Regina ® Balsamic Vinegar
  • 1 tsp. Polaner ® Chopped Basil
  • 1/2 tsp. Accent ® Flavor Enhancer

Directions

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.