Since we're in Tuscany, I wanted to make a white bean salad recipe centered on the cannellini bean, which is the typical bean of this region of Italy. When you're traveling, it's fun to make healthy vegan recipes with local ingredients.
For some reason, the cans of cannellinis in the grocery store were small ones, and came in packs of 3. So instead I picked another can of white beans, which turned out to be the large and wonderful flageolet.
Mixed with some fantastic fresh produce and basil from the central market, Phil and I thoroughly enjoyed this simple salad in a park here in Florence. The dogs playing around us were intrigued by it as well, one of them eating a bean that Phil dropped.
Another brought his slobbery tennis ball up to Phil and enticed him into a game of soccer. We think the dog won.
This transcription will have some mistakes because it is partially automated.
Hey! So we are still in Florence and it’s another wonderful day though slightly grey and Phil and I have been out wandering this morning we just came across this park to have a sit, eat some lunch, watching dogs going crazy over each other.
They have a nice soccer field here, not in use but Phil’s tempted and the merry go around, just kind of cool and it’s enclosed in glass, that’s nice so in winter you don’t get cold.
So for lunch I was going to film for you guys but our hostel does a lockout from eleven to two and they were rushing me in the kitchen I’ve put it together and I’ve got it here and I’ll tell you what I did.
Very simple lunch, I bought some canned beans so that we don’t have to cook anything and I look for cannellini but they did have some but they were in mini canned that were more expensive so I’ve got some flagella beans which are larger but still white.
And then I’ve got some mushrooms here, Phil and I went to the central market yesterday and we had this guy who was packing fruits and vegetables for us and you know he thrown mushrooms in the bag and he was like “is that ok?” and it was this massive bag of mushrooms and I said “maybe a little less” and he said “no, no less!” he wouldn’t let me take any out.
So, I’ve got a lot of mushrooms to eat and that’s good because I like mushrooms. So what I did last night is when I was making dinner I put these to marinate so just with slice mushrooms with some salt and some balsamic vinegar.
This green here is fresh basil also from the market and then I’ve got some slice cucumber and some carrots that were quickly sliced this morning in the kitchen and then I’ve got balsamic vinegar and a little bit of olive oil to dress this. A little bit of salt and some onion, garlic powder and you can find the mix somewhere on the travel section of the site and that’s about it.
I imagine that its onion powder and garlic powder.
Yes it is! That way I didn’t have to cook the onion and the garlic. So that’s our lunch. We’re pretty excited about it. Little bit later we’re gonna go find some vegan gelato.
I read about a place that is supposedly the best gelato in all of Italy right here in Florence so we’re gonna go check that out, I’ve got my eye on some bananas for a bit.
Sorbet of course is made of fruit and no dairy so they had a great selection and most likely. We’re both very excited to get some gelato sorbet, whatever it points at me.
Come on, right in here. Come on. Good! He picks it up and brings it back.
His very quick in general!
Wow! He even jumps!
Prep time: 15 minutes
Cook Time (to marinate the mushrooms): 60 minutes
Time from start to eating: 75 minutes
Makes 2 salads
Tuscan White Bean Salad Ingredients
- 6 mushrooms, sliced
- pinch salt
- 1-2 Tbsp balsamic vinegar
- 1 Tbsp olive oil
- 2 tsp onion and garlic powder mix
- 1 can cannellini, or other white, beans
- 1 cucumber, chopped
- 2 carrots, chopped
- 2 Tbsp fresh basil, chopped
Tuscan White Bean Salad Directions
- Put the sliced mushrooms in a bowl, sprinkle with salt and balsamic vinegar and stir. Leave them to marinate for at least one hour, or overnight.
- To put the salad together, add the oil and onion and garlic powder to the mushrooms and stir to dissolve. Mix in the beans, vegetables and basil. For the best flavor, leave this to marinate another 15-30 minutes. You can do this by putting the salad in lunch containers and walking to a nearby park for a picnic. I hope you enjoy this Tuscan white bean salad recipe, and have fun with healthy vegan recipes on the go.
© Heather Nauta . heather@healthyveganrecipes.net
Disclaimer: This website is for educational purposes only, from the research,
education and experience of Heather Nauta. It is not intended as medical advice.
Disclaimer: This website is for educational purposes only, from the research,
education and experience of Heather Nauta. It is not intended as medical advice.
