Ricetta dell'insalata toscana di fagioli bianchi e peperoni

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

Tuscan white bean and rainbow pepper salad with pine nuts

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Ispirata ai sapori solari della Toscana, questa vivace insalata composta presenta teneri fagioli cannellini e dolci peperoni rossi e gialli adagiati su un letto di teneri germogli di verdure. Succosi pomodorini, feta cremosa e una spolverata di pinoli tostati dorati aggiungono ricchezza e croccantezza, mentre una vivace vinaigrette al vino rosso e senape di Digione lega il tutto. Basilico fresco e un pizzico di peperoncino in fiocchi completano il piatto con calore e aroma. Naturalmente vegetariana e senza glutine, si prepara in circa 20 minuti ed è perfetta da condividere.

Tuscan White Bean & Rainbow Pepper Salad with Pine Nuts

Rated 5.0 stars by 1 users

Cuisine

Italian

Servings

Prep Time

20 minutes

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...

Author:

Agi

Image of Tuscan White Bean & Rainbow Pepper Salad with Pine Nuts

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

Tag: Aduki beans, Beans, Beans lentils & pulses, Canned, Canned-vegetables, Cannellini beans, Easyrecipes, Lentils-beans-pulses, Lunch, Nostimo, Salad

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Insalata di fagioli cannellini toscani e peperoni arcobaleno con pinoli

Tuscan White Bean & Rainbow Pepper Salad with Pine Nuts

Category

Cuisine

Servings

Prep Time

Ingredients

Directions

Tuscan White Bean & Rainbow Pepper Salad with Pine Nuts

Category

Cuisine

Servings

Prep Time

Ingredients

Directions

Unisciti alla Wholefood Earth Hive

Unisciti alla Wholefood Earth Hive