Tuscan White Bean Salad Recipe

Ingredients

• 2 teaspoons oil from jar of oil-packed sun-dried tomatoes*
• 1/4 cup chopped yellow onion
• 3/4 cup diced brown mushrooms
• 1 oil-packed sun-dried tomato (chopped)
• 1 tablespoon high-quality extra virgin olive oil
• 1 teaspoon fresh lemon juice
• 1 14-ounces can white beans, drained, rinsed, and patted dry
• 2 tablespoons finely sliced scallion (green parts only)
• 1/2 cup chopped fresh tomato
• 1 tablespoon minced fresh flat-leaf parsley
• Salt and pepper

Instructions

1. 1

   Heat the oil from the jarred tomatoes in a skillet set over medium heat. Once the oil is shimmering, add the onion, mushrooms, and chopped sun-dried tomato. Sauté for 4-6 minutes, until the onion is mostly translucent and the mushrooms are browned. Set aside to cool.

2. 2

   In the bottom of a large bowl, whisk together the olive oil and lemon juice. Place the beans, scallion, fresh tomato, and parsley in the bowl and toss well to coat.

3. 3

   Fold the cooled onion mixture into the beans. Taste and add salt and pepper as desired. Serve at room temperature.