Warm Tuscan Bean Salad

Serving 4 people

25 min


  • canned white cannellini beans 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • dried basil 1 teaspoon dried basil
  • garlic clove 1 garlic clove, minced
  • green bell pepper 1 small green pepper, chopped
  • olive oil 3 teaspoons olive oil
  • onion 1 small onion, thinly sliced
  • oregano 1 teaspoon dried oregano
  • pepper 1/4 teaspoon pepper
  • salt 1/4 teaspoon salt
  • tomato 1 large tomato, coarsely chopped
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How to make it

  1. In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer.
  2. Add beans; cook and stir until heated through.