Tuscan White Bean & Rainbow Pepper Salad with Pine Nuts

Name: Tuscan White Bean & Rainbow Pepper Salad with Pine Nuts
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
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

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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.