Tuscan White Bean Salad

• Vegan
• Gluten free

• Produce

  • 3/4 cup Brown mushrooms
  • 1 tbsp Flat leaf parsley, fresh
  • 2 tbsp Scallion
  • 1 Sun-dried tomato, oil-packed
  • 1/2 cup Tomato, fresh
  • 1 (14-ounce can White beans
  • 1/4 cup Yellow onion

• Condiments

  • 1 tsp Lemon juice, fresh

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Oil from
  • 1 tbsp Olive oil, High-quality extra-virgin

Found on thewanderlustkitchen.com

Description

Ingredients

• 2 teaspoons oil from jar of oil-packed sun-dried tomatoes*
• 1/4 cup chopped yellow onion
• 3/4 cup diced brown mushrooms
• 1 oil-packed sun-dried tomato, chopped
• 1 tablespoon high-quality extra virgin olive oil
• 1 teaspoon fresh lemon juice
• 1 (14-ounce) can white beans, drained, rinsed, and patted dry
• 2 tablespoons finely sliced scallion, green parts only
• 1/2 cup chopped fresh tomato
• 1 tablespoon minced fresh flat-leaf parsley
• Salt and pepper

Directions

• Heat the oil from the jarred tomatoes in a skillet set over medium heat. Once the oil is shimmering, add the onion, mushrooms, and chopped sun-dried tomato. Saute for 4-6 minutes, until onion is mostly translucent and mushrooms are browned. Set aside to cool.
• In the bottom of a large bowl, whisk together the olive oil and lemon juice. Place the beans, scallion, fresh tomato and parsley in the bowl and toss well to coat.
• Fold the cooled onion mixture into the beans. Taste and add salt and pepper as desired. Serve at room temperature.