Tuscan White Bean Salad

Tuscan White Bean Salad

When I say it’s hot, I’m not talkin’ let’s-all-be-nice-an’-comfy-in-shorts-an’-a-t-shirt hot.  I mean it’s if-you’re-not-nekkid-you’re-dyin’ hot; if-you-don’t-have-air-conditioning-you’re-campin’-out-in-the-market hot.  It’s hotter than billy blue blazes out there!  No kiddin’.  We won’t even mention the humidity.  We here in the south, well we’re used to hot and humid.  It’s just down-right insultin’ for it to have come in late May and early June though.  We shouldn’t be surprised by this heatwave…the Farmer’s Almanac TOLD us it was gonna be this way…but still…I guess we all hoped it would be wrong.  For once.

Let’s put it this way, it’s I have served BLTs for the last two nights in a row because, even WITH air conditioning, I didn’t want to cook anything hot.  Are you gettin’ the picture?

So today, I said to myself, “Girl, you just gotta make some food besides a BLT.  Your husband loves you, but he might not love you enough to eat that three nights runnin’. Just sayin’.”  When I talk to myself like that, I have learned to listen.

All that ramblin’ is the explanation for this post.  Tuscan White Bean Salad…my version…it’s like a cool, crisp meal in a bowl.  AND there’s not a single burner, stove or microwave involved, no HEAT!  The beans provide the protein, the vegetables provide the crunch and the herbs and aged balsamic glaze it all with just the right touch of lovely.  It’s simple too.

I hope you’ll give it a try.


Edited to add…my darlin’ husband has said he’d be thrilled with BLTs as many nights in a row as I wish to make them up for him.  Now, isn’t that just peachy?  😉


Tuscan White Bean Salad
Prep time
Total time
Tuscan White Bean Salad...a meal in a bowl. Or a delightful side dish or salad. Its lack of mayonnaise lends it perfectly to picnics or pot-luck meals.
Recipe type: Bean Salad
  • 2 19 ounce cans Cannellini beans, drained and rinsed
  • 1 small tomato, diced
  • ½ yellow or red pepper, diced
  • ½ small red onion, diced
  • 2 small cloves garlic, minced
  • 2 Tbs calamata olives, coarsely chopped
  • 1 Tbs fresh oregano, chopped
  • 1 Tbs fresh thyme leaves
  • 1 Tbs aged balsamic vinegar
  • 1 Tbs extra virgin olive oil
  • Salt and Ground Black Pepper to taste
  • Optional: A handful of Hot Pickled Green Beans, chopped
  1. Open the beans, drain in a colander and rinse.
  2. Combine all ingredients in a bowl and stir.
  3. Chill and serve.

Assembled ingredients…


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Beans, Picnic Fare, Salads, Side Dishes. Bookmark the permalink.

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