Tuscan Bean Toss

I say toss because literally you can toss this baby together in under fifteen minutes. I am always making salads like this in the summer but I am totally bored with the classic Mexican style bean salad with black beans, corn, cilantro... ah, you know.  Not that it is bad mind you, I just wanted to change it up a bit.

I am not being compensated for promoting Penzey's here but I had this as a sample when I ordered a bunch of spices.  I have to say that it is one of the best tasting Italian spice mixes I have ever had.  Certainly though you can substitute with your own spices or throw in a bunch of fresh herbs.  Either would be fantastic as well.

This is one of the better salads I have come up with and wanted to share it with you.  I have made others that I have not been supremely happy with, (I keep those to myself). This one, however, is worth trying!

When it is tomato season I will toss some fresh tomatoes in this salad as well. I can not wait!

Tuscan Bean Toss

1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
1 sweet vidalia onion, minced
8 basil leaves, chiffonade
2 tablespoons minced parsley
1 1/2 teaspoon Penzey's Tuscan Spice Mix (if you don't have Penzey's spice mix, use this combination)
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon anchovy paste or two fillets mashed
1/2 teaspoon crushed chili flakes
salt and black pepper to taste

Mix all ingredients together in a large bowl.  How easy is that!

*While I very much promote using dried beans because they are way more economical and healthier than canned, sometimes I go the canned way.  Most especially when there is a heat wave.  The last thing I want to do is turn the flames on to cook beans.