tuscan white bean salad recipe

Tuscan White Bean Salad

It has been so hot here –Sunday was a scorching 104 degrees. Because of the toasty weather, I’ve been looking for quick, cool ways to get hits of protein.

Really, all I want to eat is fruit and lemon slushes these days. However, this white bean concoction has been a winner for the family during this hot spell. The boys have been scarfing it down plain and in quesadillas. My younger son absolutely loves it as does my husband; I like it too! My older son eats it somewhat grudgingly, though he does eat it; a good thing since he has become a bit picky of late.

The trick to this dish is pressure cooking the beans so that you can keep your kitchen cool. It takes less than 15 minutes to pressure cook white beans (if you pre-soak them), whereas it takes up to 2 hours to cook pre-soaked white beans on the regular stove top.

If you are looking for in-depth instructions and tips on how to prepare beans, Recipes from an Ecological Kitchen by Lorna Sass is one of my favorite cookbooks and my bean cooking bible. I highly recommend it. I knew Lorna back in the day (when I lived in NYC). She took yoga classes at the studio where I later became a teacher.

Tuscan White Bean Salad
Serves: 4-6
  • 2 cups cooked white beans
  • 3 oven roasted tomatoes, see recipe below
  • 1 teaspoon balsamic vinegar
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon celtic sea salt
  • 1 tablespoon fresh rosemary, chopped
  1. In a large bowl, combine beans and roasted tomatoes
  2. Drizzle with vinegars and oil
  3. Sprinkle with salt and rosemary
  4. Serve
Oven Roasted Tomatoes
Serves: 4-6
  1. Place tomatoes in an 7 x 11 inch baking dish
  2. Drizzle with olive oil, and season with salt and thyme sprigs
  3. Roast at 350° for 30 minutes
Recipe by Gluten-Free Girl

On a technical note, you may have noticed the addition of my photo next to all of my comments on elanaspantry.com. It’s a new feature I’ve implemented on the site. You too can have a photo associated with your comments by creating an account at gravatar.com using the same email address you use to leave your comments here. What is a gravatar? According to gravatar.com, “A gravatar, or globally recognized avatar, is quite simply an avatar image that follows you from weblog to weblog appearing beside your name when you comment on gravatar enabled sites.” So go ahead, add some flair to your comments and go grab a gravatar (it’s FREE!).

Also, in other technical updates, remember to use the forum! It is the ideal place for questions, more so than the comments sections of the posts on the website. The forums have a wealth of information and are becoming more active day by day.

If you have a question, you can always check out my FAQ page –most questions are already answered there.

Thanks all and stay cool!


  1. Kelly says

    Fantastic. I make a similar dish, but never thought to roast the tomatoes; what a difference maker. I use sage instead of rosemary though, prefer the flavor complement to the beans and tomato. In the fall and winter I convert this to a hearty stew by adding sautéed onion, garlic and kale. But this year I will be roasting the tomatoes first.

  2. says

    Sookie -Thanks, how did you like it?

    Madeline -I’m with you on that.

    Paula -Thanks

    Karen -I don’t have a solution for you currently; however if you look at my FAQ’s, you will find a link that might be helpful.

  3. Karen says

    I just found your website while looking for a recipe for gluten free bread. It really looks awesome,but do you ever put in nutricial guidelines? I am on Weight Watchers and trying to be gluten free while doing that, so it is nice when there are guidelines to follow to help with the points.

  4. says

    Chrissy -That’s where another one of my favorite readers lives; her name is Courtney and she makes amazing changes to my recipes and leaves long, lovely stories about how she and her family enjoy her creations.

    Holly -You’re welcome. Glad you liked ’em.

    Stephen -It’s never too late!

    Kevin -Thanks for another nice comment :-)

  5. says


    Thank you! When I travel I tend to pack fresh veggies and fruit as snacks. To get my protein fix, I make my power bars. They’re a delicious and nutritious little treat!

    You may want to post your question in the forums as well to see if any one else has other suggestions.

    Hope this helps,


  6. Holly says

    What a great site! I was thrilled to find you.

    I have Celiac and travel quite a bit. I struggle with what foods to take with me on airplanes that are healthy, easy to eat and of course gluten free. Any suggestions?

  7. Chrissy says

    We live just outside of Nashville, TN now!
    ITs pretty warm and sticky most of the summer!
    Thanks for the links to the jam and biscotti! I had not seen those yet!

  8. says

    Chrissy -Where do you live that is a humid sauna? NY? You can find the naturally sweetened jam under the ingredients list of all the recipes I write that call for it. I do have a biscotti recipe and hope you enjoy it!

    Susan -I will add the pressure cooker that I use to my amazon store so that you can check it out there.

    Grace -Thanks!

    Susan -That’s weird as I have a little button that says “print” at the bottom of each recipe that I had hoped would simplify the process; alternatively, copy the recipe into word and print from there. If you give me further detail on what the problem is specifically maybe I can fix it.

    Lynne -Thanks, it’s a great book, isn’t it!

  9. Chrissy says

    Made beans in the pressure cooker for dinner! I did black beans and tomatoes…added some cumin and chipotle for a southwest twist. It turned out good… I dont know, maybe I just wasnt in the mood for them once dinner was finally ready. On a side note, the lemon cookies I experimented with last night are a huge success! I have a tip you may already know… but when I mix up the cookie dough, I bake a few right then, usually 6… then I line a small cookie sheet with wax paper and scoop the rest of the dough into little mounds onto the sheet and refrigerate. I use a small scoop to make them all uniform in size and to ensure that they bake evenly. They work really well straight from the fridge and are easier to flatten onto the sheet when they are not so sticky. If I didnt eat them so fast, I would probably try freezing them after they harden in the fridge! I am envisioning an actual tray of cookies this Christmas thanks to you and your site! Do you think you could try to come up with a biscotti recipe? Pretty please?!

  10. Lynne Glickman says


    I knew that I liked your recipes. What a surprise when you noted “Recipes from an Ecological Kitchen”. I have been cooking with it for years. You are taking alternative cooking to new places with your choice of ingredients: agave nectar for the reduction in sugar, almond and coconut flours as alternatives to wheat flour.

    I, too, am interested in preserves without sugar.

    Appreciating what you are doing.

  11. Nancy Bender says

    I just became a subscriber last week and really like your recipes but it is a bother to print them out because of the formatting. Any suggestions? Also, does anyone know of any chocolate chips not sweetened with sugar cane?

  12. Chrissy says

    Nancy – what I do is highlight the text I want to print then hold the cursor over the text, right click, click print, then in my printer menu I clich “selection” and it only prints the recipe.
    hope that sounds clearer to you than it does when I think it! LOL!

  13. says

    elana, this is brilliant! the last thing i want to do in this heat is boil beans for an hour. i’ve gotta have my beans though, and this is a terrific idea. bravo! :)

  14. Susan says

    Wow! WHat a reduction in cooking time. What pressure cooker can anyone recommend purchasing?

    Cheers Elana

    • Elizabeth says

      There is a new electronic p.cooker @ Walmart, kohls etc. made by a rice cooker comp– haven’t tried this yet but will as soon as there are a few comments because it would be awesome for beef broth, beans, roasts and similar

  15. Chrissy says

    Oh wonderful! I have some overripe tomatoes that need something… this will be perfect for tomorrow night! Thanks!
    Also, I wanted to tell you – I modified your cookie recipe tonight and it was STILL fabulous! I just made the choc. chip cookies into lemon drops by omitting the chocolate (of course…) and adding the zest of a lemon plus its juice to the liquids. I did need to add a little more almond meal (which is true with most of the recipes I have made… but I think its a humidity issue, not a measurement flaw on your end – you are baking in a semi-arid environment vs. here in the sauna!). They are wonderful! Not too lemony, but the taste is definitely there. Yum! I also want to make those Jewish hat cookies you had on here somewhere… and the heart ones with raspberry jam. Any sources for naturally sweetened preserves/jams?? Thanks Elana! You rock!

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