Tuscan White Bean Salad

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During my travels in Italy, I was introduced to this tasty white bean salad. I have recreated this salad but with a slight personalized touch. I have roasted the zucchini and tomatoes first, adding even more, flavour to this spectacular white bean salad. The beans I used were made from scratch, by soaking them overnight and then cooking in salted water. You can use canned beans, as long as you rinse and drain them. If using canned beans, you may want to adjust the salt since most canned beans are already well salted

Ingredients

  • ½ lb. cherry tomatoes, halved
  • 1 medium size firm zucchini, peeled and cut into small bite size pieces
  • 2 Tbsp. extra virgin olive oil, divided
  • 2 minced garlic cloves, divided
  • 1 tsp. GF coarsely ground black pepper, divided
  • 3 cups cooked white beans (cannellini beans)
  • ¼ cup apple cider vinegar
  • ¼ cup packed chopped fresh basil
  • 2 Tbsp. chopped fresh parsley
  • 1 tsp. sea salt
  • ½ tsp. GF smoked paprika, or you can also use GF sweet paprika
  • Instructions

  • Preheat oven to broil and line a baking pan with foil paper. In a medium size bowl combine, tomatoes, zucchini, 1 tablespoon olive oil, one minced garlic and ½ tsp. black pepper. Scatter vegetables on the baking pan and broil for 5 minutes. Cool
  • In a large bowl, combine beans, apple cider vinegar, one tablespoon olive oil, one minced garlic, basil, parsley, salt, black pepper and paprika
  • Add cooled roasted vegetables with the juice and gently combine. Set aside for 1 hour at room temperature for the flavours to be absorbed, and then refrigerate.
  • Serve at room temperature


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