Bean Red Onion And Parsley Salad Recipes

CANNELLINI BEAN SALAD

Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 7 servings.

Number Of Ingredients 10

Cannellini Bean Salad image

Steps:

In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

2 cans (15 ounces each) cannellini beans, rinsed and drained
3 celery ribs with leaves, sliced
3/4 cup chopped red onion
1/2 cup chopped sweet red pepper
1/2 cup minced fresh parsley
1/4 cup chopped green onions
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

THREE BEAN SALAD RECIPE BY TASTY

Here's what you need: red onion, large english cucumber, fresh parsley, chickpeas, kidney bean, cannellini bean, olive oil, red wine vinegar, dried oregano, salt, pepper

Provided by Rachel Gaewski

Categories Appetizers

Time 30m

Yield 5 servings

Number Of Ingredients 11

Three Bean Salad Recipe by Tasty image

Steps:

Thinly slice the red onion and add to a large bowl.
Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
Add the chickpeas, kidney beans, and cannellini beans to the bowl.
In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
Pour the dressing over the salad and mix well until evenly distributed.
Enjoy!

Nutrition Facts : Calories 471 calories, Carbohydrate 66 grams, Fat 34 grams, Fiber 17 grams, Protein 23 grams, Sugar 5 grams

Ingredients

½ red onion
½ large english cucumber
½ cup fresh parsley
15 oz chickpeas, 1 can, drained and rinsed
15 oz kidney bean, 1 can, drained and rinsed
15 oz cannellini bean, 1 can, drained and rinsed
¼ cup olive oil
¼ cup red wine vinegar
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon pepper

WHITE BEAN SALAD WITH RED ONION AND PARSLEY

Make and share this White Bean Salad with Red Onion and Parsley recipe from Food.com.

Provided by BeckyF

Categories Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

White Bean Salad with Red Onion and Parsley image

Steps:

WHITE BEAN SALAD WITH RED ONION AND PARSLEY: In sieve or colander, rinse beans under cold running water; drain.
Thinly slice onion and separate into rings.
In salad bowl, combine beans, onion, radishes, garlic, parsley and vinaigrette; toss to mix.
Season with salt and pepper to taste.
(Salad can be prepared to this point and refrigerated for up to 1 day.) At serving time, arrange salad on a bed of red lettuce.
Makes 4 to 6 servings.
CLASSIC VINAIGRETTE: In bowl, whisk together vinegar, mustard, salt and pepper to taste; Stir in fresh herbs (if using).
Cover and refrigerate for up to 1 weel.
Makes about 1 cup.
KEEP THIS DRESSING ON HAND IN THE REFRIGERATOR TO USE ON A VARIETY OF SALADS.
RECIPE CAN BE DOUBLED.

Nutrition Facts : Calories 487.4, Fat 41.8, SaturatedFat 5.4, Sodium 858.2, Carbohydrate 23, Fiber 6.5, Sugar 3.6, Protein 7.6

Ingredients

1 (19 ounce) can white kidney beans, drained
1/2 red onion
3/4 cup sliced radish
3 cloves garlic, minced
1/4 finely chopped fresh parsley
salt and pepper
red leaf lettuce
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt
2 cloves garlic, minced
3/4 cup vegetable oil
1 teaspoon chopped tarragon (optional)
1 teaspoon chopped chives (optional)
1 teaspoon chopped parsley (optional)

CHICKPEA SALAD WITH RED ONION AND TOMATO

A good chickpea salad, that is low-fat and high in protein.

Provided by Candice

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h10m

Yield 4

Number Of Ingredients 8

Chickpea Salad with Red Onion and Tomato image

Steps:

In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Nutrition Facts : Calories 262.3 calories, Carbohydrate 33.3 g, Fat 11.8 g, Fiber 6.7 g, Protein 7.3 g, SaturatedFat 1.6 g, Sodium 404.4 mg, Sugar 1.4 g

Ingredients

19 ounces garbanzo beans, drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1 tomato, chopped
½ cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste

WHITE BEAN AND RED ONION SALAD

Categories Salad Bean Onion Side Vegetarian Low Cal Chill Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about five cups

Number Of Ingredients 10

White Bean and Red Onion Salad image

Steps:

In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/4 hours, or until beans are just tender but not mushy.
Make dressing while beans are cooking: Mince garlic fine and in a large bowl stir together well with lemon juice and oil.
In a colander drain beans, discarding bay leaves, and add to dressing. Toss salad and season with salt and pepper. Cool salad and stir in onion and herbs. Salad may be made 1 day ahead and chilled, covered.
Serve salad at room temperature, thinning if necessary with 1 to 2 tablespoons water.

Ingredients

1 1/2 cup dried Great Northern or other white bean, picked over
1 1/2 teaspoons salt
2 bay leaves
1 tablespoon coriander seeds, crushed coarse
For dressing:
2 garlic cloves if desired
2 to 3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil, or to taste
1 cup thinly sliced red onion
1/2 cup chopped fresh coriander sprigs or parsley leaves