Tuscan Bean Salad with a Walnut Sage Vinaigrette


  • 3 cups cooked cannellini beans (or alternitively 2 15 ounce cans drained and rinsed)

  • 1/2 cup finely diced red onion

  • 1/3 cup walnut pieces toasted in a 350F oven for 8 minutes

  • 1/3 cup olive oil

  • Juice of one lemon

  • 4 tablespoons torn sage leaves

  • 1 clove rough chopped garlic

  • 1 tablespoon walnut oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/3 cup water

  • 1/2 cup chopped Italian parsley

  • Salt and pepper to re season if desired


  1. Cool the walnut pieces after toasting them and then rough chop them and place in the bowl of a mini food processor along with the olive oil, lemon juice, garlic, sage leaves, salt, pepper, walnut oil and water. Process until smooth.

  2. Combine the beans with the diced red onion and add the dressing. Stir in the chopped parsley and refrigerate for a couple of hours to let the flavors blend. Remove from the fridge and bring the salad up to room temperature. Re season with salt and pepper if desired.