Tuscan White Bean & Rainbow Pepper Salad with Pine Nuts
By: Agi Kaja
Inspired by the sun-soaked flavours of Tuscany, this vibrant platter salad layers tender cannellini beans and sweet red and yellow peppers over a bed of soft baby greens. Juicy cherry tomatoes, creamy feta, and a scatter of golden toasted pine nuts add richness and crunch, while a bright red-wine-and-Dijon vinaigrette ties it all together. Fresh basil and a pinch of chili flakes finish it with warmth and aroma. Naturally vegetarian and gluten-free, it comes together in about 20 minutes, perfect for sharing.
Tuscan White Bean & Rainbow Pepper Salad with Pine Nuts
Inspired by the sun-soaked flavours of Tuscany, this vibrant platter salad layers tender cannellini beans and sweet red and yellow peppers over a bed of soft baby greens. Juicy cherry tomatoes, creamy feta, and a scatter of golden toasted pine nut...
Ingredients
- 4 cups mixed baby greens (spinach, arugula, baby chard)
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1/3 cup pine nuts, toasted
- 4 oz feta, cubed (or cubed marinated tofu for vegan)
- 1/4 cup fresh basil leaves
- Pinch of chili flakes
- 3 tbsp extra-virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, grated
- Salt and black pepper
Directions
- Spread the greens over a large platter. Scatter beans, cherry tomatoes, and pepper strips on top.
- Whisk the dressing until emulsified and drizzle over the salad.
- Finish with cubed feta, toasted pine nuts, basil, and a pinch of chili flakes. Serve at room temperatur
Leave a comment
All comments are moderated before being published