TUSCAN BEAN SALAD

By Chef Christian Pritchard
March 27, 2018
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Serves: 6-8

Ingredients

  • tablespoons Basso® extra-virgin olive oil
  • teaspoons Allessia® apple cider vinegar
  • 1 teaspoon Aurora® honey
  • ½ teaspoon Dijon mustard
  • ¼ teaspoon Aurora® salt
  • teaspoon black pepper
  • 1 small clove garlic, finely chopped
  • 1 can (540 ml) Aurora® white kidney beans, rinsed and drained
  • ½ jar (157 ml) Allessia® La Bomba hot antipasto spread
  • ¼ small red onion, thinly sliced
  • 3 tablespoons fresh parsley, chopped

Directions

  1. Whisk together the olive oil, vinegar, honey, mustard, salt, pepper, and garlic in a medium bowl.
  2. Stir in all remaining ingredients; refrigerate until serving.

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