In a season when my heart is hungry for meaningful memories and moments in our crazy life, I can’t forget there are five hungry stomachs in our home, too! On the cusp of Fall, I think of soups and breads and hot crisps, slumps, dumps, grunts and cobblers.

Today, I’m offering up my own version of Dean & Deluca’s white bean salad. It’s a whole bean salad that can be eaten with a bowl and spoon or cradled on a baguette.

White beans (navy beans) are high in protein and fiber. Woohoo! Gone are parties riddled with appetizer guilt before the dinner bell even rings. Then again, we love this dish in lieu of popcorn for family movie night. (I also sneak leftovers for lunch, shh.) Yum!

A huge difference between D&D’s recipe and mine is that I add white balsamic vinegar. Makes all the difference in the world!

If you’re looking for a sophisticated, super savory, healthy appetizer or side dish that goes far beyond cheese and crackers (or a fatty, heavy apps and sides smothered with mayo or sour cream) this it is. Bonus time saver – make this ahead as it gets even better with time. Done!

Inexpensive, healthy, quick and bursting with flavor – sounds like a great time to me!

Tuscan White Bean Salad

(makes about 4 1/2 cups)

32 oz         white (navy) beans, canned – drained & rinsed; no salt added

1/2c            red onion, finely diced

1/2c            tomatoes, finely chopped (use jarred sun-dried tomatoes for an even more                           savory taste)

5T               basil, finely chopped

3t                oregano

5 cloves     garlic, minced

1/3c            extra virgin olive oil

1/2c            white balsamic vinegar

1/2t             salt (to taste)

1/4t             black pepper (optional)

Directions:

Toss all ingredients together and refrigerate overnight or at least several hours to marinate. Salute!