Chef Tony Nasello - Tuscan Bean Salad - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

Chef Tony Nasello - Tuscan Bean Salad

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Serves: 4 to 6 


1 15 oz. can of cannellini beans, drained

¼ cup sun-dried tomatoes, diced

1 stalk of celery, sliced

¼ red onion, thinly sliced

1 oz. extra virgin olive oil

½ oz. balsamic vinegar

Salt and pepper to taste



Combine all ingredients in a medium-sized bowl and mix well in bowl. Serve immediately. 

To Store: Best to serve immediately to retain crispness and freshness of ingredients. 

Recipe courtesy of The Lost Italian and Sarello's, Inc. 2014.

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