Amanda's Kitchen Recipe Archive

Tuscan Bean Salad

Vegan
Preparation:  15  minutes
Serves 4
 
• 2 c. kidney beans, cooked and rinsed
• 2 c. chick-peas, cooked and rinsed
• 4 c. tomatoes, chopped
• 1 c. red onion, chopped
• ½ c. mustard vinaigrette*
• 1 ½ tsp dried basil or 4 T fresh
• 1 loaf Italian-style bread

 
1. Mix the beans and vegetable together in a large bowl.
2. Toss with the vinaigrette and basil.
3. Cube the bread and toss with the salad.
4. Allow salad to rest for 5 minutes then serve.


If you're not serving immediately, don't cube and toss the bread with the salad.  Serve the salad with the bread on the side.

Low cal, low fat and good source of fiber and protein..

* Used store-bought mustard vinaigrette or the recipe in the
Sauces and Marinades section.

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Amanda's Kitchen is devoted to introducing healthy  vegetarian and vegan cooking to everyone's kitchen.

Page last updated: May 25, 2000

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