Sicilian Bean and Tomato Salad
A colorful salad of tomato, arugula, Garbanzo and Cannellini beans married together with a Prosecco vinaigrette and garnished with a Grana Padano.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 10 Cups 1x
- Category: Salad
- Cuisine: Italian
Ingredients
Units
Scale
For Salad:
- 2 cans Cannellini Beans, drained and rinsed
- 1 Can Garbanzo Beans, drained and rinsed
- 10 Campari Tomatoes, washed, quartered and seeded
- 1/4 Fresh Basil Leaves, cut into large shreds (optional)
- 2 cups Fresh Arugula
- 1 oz. Grana Padano or Parmesan Cheese, shredded
FOR DRESSING:
- 3 teaspoons Olive Oil
- 6 teaspoons Prosecco Vinegar or Champagne Vinegar
- 1/2 teaspoon Sugar
- 1 1/2 teaspoons Kosher Salt
- 1/4 teaspoon Crushed Red Pepper Flakes
- 1 teaspoon Italian Dressing Seasoning
Instructions
- Whisk together all ingredients for the dressing or shake them up in a small jar. Set aside.
- Combine the beans. Pour dressing over the bean mixture and toss. Refrigerate for 10 to 15 minutes.
- Just before serving, toss in the tomato, arugula and basil (if using) and half of the cheese. Toss gently to incorporate.
- Serve and garnish with a few extra sprinkles of parmesan.
Notes
Weight Watcher: 1 1/2 Cup serving is 1 WW Smart Point.
Nutrition
- Serving Size: 1 1/2 Cups
Find it online: https://www.miascucina.com/sicilian-bean-and-tomato-salad/
