Tuscan Bean Salad
Enjoy this colorful and refreshing Tuscan bean salad that features a multitude of summer veggies, beans and fresh basil! Top with an aromatic spice and herbed dressing this salad will sure make your belly happy!
From The Spice & Tea Exchange®
½ tsp Garlic Powder
2 ½ tsp Italian Herb Spice Blend
1/4 teaspoon Florida Sunshine Spice Sea Salt
1/4 teaspoon Medium Ground Black Pepper
From the Grocer
1 cup cannellini beans, rinsed and drained
1 cup black beans, rinsed and drained
1 cup red kidney beans, rinsed and drained
1 cup garbanzo beans, rinsed and drained
1 cup black-eyed peas, rinsed and drained
2 diced celery ribs
½ cup diced green bell pepper
½ cup diced red bell pepper
½ cup sliced kalamata olives
1 cup of rainbow medley cherry tomatoes, halved
2 cups cooked millet or couscous
1 handful chopped fresh parsley
1/4 cup olive oil
1 TBSP. white wine vinegar
1 juiced lemon
2 TBSP. filtered water
1/4 cup fresh basil leaves, thinly sliced
12 hrs 30 mins
IN a large salad bowl, combine all grocer ingredients except for basil and refrigerate overnight
To make Dressing:
ADD the olive oil, white wine vinegar, lemon, filtered water, Garlic Powder, Italian Herb Spice Blend into a bowl, and whisk until well combined. Toss basil in and stir.
GRIND Florida Sunshine Spice Sea Salt and Medium Ground Black Pepper on top stir once more.
SERVE with a slotted spoon.
Preparation Instructions: Add 1 cup orzo to 2 cups rapidly boiling water. Return to boil. Reduce heat and simmer 12-14 mins. Add to soups during last 12 mins. of cooking. 1 cup dry yields 2 cups cooked.
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