Make Your Tuscan Bean Soup Into a Tuscan Bean Salad

What do you get when you take a delicious Tuscan bean soup and turn it into a bean salad? A flavor-packed, nutrient-rich dish that is perfect for any occasion! This recipe is easy to follow and yields a salad that is full of color, texture, and flavor.

Tuscan bean soup is a hearty, yet healthy dish that is perfect for a winter meal. The addition of greens and other vegetables transforms it into a light and refreshing bean salad that is perfect for summer.

This bean salad is a great source of protein and fiber, while the greens provide essential vitamins and minerals. This dish is also low in calories and fat, making it a healthy option for those watching their weight.


  • 1 can chickpeas drained and rinsed
  • 2 cup cherry tomato rinse and halved
  • 1 tbsp olive oil
  • 1 tsp balsamic vinegar
  • 2 tbsp fresh oregano minced
  • 0.125 tsp ground black pepper
  • 0.5 tsp Italian seasoning
  • 4 romaine leave rinsed and dried


  1. In a large salad bowl, combine beans and tomatoes.
  2. In a small bowl, combine olive oil, vinegar, oregano, pepper, and salt-free seasoning blend. Using a wire whisk, beat the ingredients until they blend into one thick sauce at the point where the oil and vinegar no longer separate.
  3. Pour the dressing over the beans and tomatoes, and mix gently to coat.
  4. Line four salad bowls with one romaine lettuce leaf each.
  5. Top each leaf with one-fourth of the bean mixture, and serve.

Serves 4

Tuscan Bean with Tomatoes and Oregano -

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