Cannellini Bean Salad With Shaved Spring Vegetables Recipes

CANNELLINI BEAN SALAD WITH SHAVED SPRING VEGETABLES

Like pasta, cannellini beans are a good staple to have on hand in a city kitchen pantry, and an hour of gentle simmering is usually all it takes. Obviously, they take a little advance planning. You can't hurry a pot of beans, but you can cook them the day or even the morning before you need them. This a good habit to get into, as a small batch of freshly cooked beans is well worth the little effort it takes to get them cooked. (And by all means, use a real stovetop if you have one.) Don't cave and go the canned-bean route - save those for emergencies or camping trips.

Provided by David Tanis

Categories dinner, easy, quick, salads and dressings

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

Cannellini Bean Salad With Shaved Spring Vegetables image

Steps:

To make the vinaigrette, whisk together the vinaigrette ingredients. Adjust lemon juice, salt and pepper to taste.
To assemble the salad, place the beans in a large bowl. Pour half the vinaigrette over the beans and toss lightly. Season with salt, pepper and red pepper flakes.
Using a sharp mandolin - and a hand guard - carefully slice the asparagus spears lengthwise to about the thickness of a penny. Slice the radishes and fennel to the same thickness. Lay the shaved vegetables and chopped onion or scallions in a shallow bowl. Season with salt and pepper, and dress them very lightly with a few spoonfuls of vinaigrette, turning gently to coat.
Spoon the beans onto a serving platter or individual plates, then cover the beans with the shaved vegetables. Add a little more vinaigrette over the top. Sprinkle with chopped parsley, basil or dill.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 15 grams, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 331 milligrams, Sugar 2 grams, TransFat 0 grams

Ingredients

3 tablespoons lemon juice, or as needed
Finely grated zest of half a lemon
1 teaspoon Dijon mustard
1/2 teaspoon ground fennel seed
4 to 6 anchovy fillets, rinsed and chopped
Salt
pepper
1/2 cup extra virgin olive oil
2 cups cooked cannellini beans, drained
Salt
pepper
Pinch red pepper flakes
6 to 8 large, fat asparagus spears, snapped and peeled
6 radishes
1 small fennel bulb, trimmed
1 small sweet spring onion, or a few scallions, finely chopped
Chopped parsley, basil or dill, for garnish

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

CANNELLINI BEAN, CHERRY TOMATO & RED ONION SALAD

A superhealthy salad that counts as 3 of your 5-a-day and is low fat - great for al fresco eating

Provided by Good Food team

Categories Buffet, Lunch, Side dish, Supper

Time 5m

Number Of Ingredients 5

Cannellini bean, cherry tomato & red onion salad image

Steps:

Rinse and drain the beans and mix with the tomatoes, onion and vinegar. Season, then add basil just before serving.

Nutrition Facts : Calories 218 calories, Fat 2 grams fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.99 milligram of sodium

Ingredients

3 x 400g cans cannellini beans
140g cherry tomatoes , halved
1 red onion , thinly sliced
1 tbsp red wine vinegar
small bunch basil , torn

ARUGULA SALAD WITH CANNELLINI BEANS

This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.

Provided by Kim's Cooking Now

Categories Salad Green Salad Recipes Arugula Salad Recipes

Time 23m

Yield 4

Number Of Ingredients 11

Arugula Salad with Cannellini Beans image

Steps:

Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

Nutrition Facts : Calories 466.1 calories, Carbohydrate 71.2 g, Cholesterol 4.4 mg, Fat 9.5 g, Fiber 1.3 g, Protein 23.1 g, SaturatedFat 1.8 g, Sodium 245.3 mg, Sugar 3 g

Ingredients

2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons white wine
1 teaspoon dried sage
1 teaspoon dried thyme
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh basil
salt and pepper to taste
3 cups arugula
¼ cup shaved Parmesan cheese

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CANNELLINI BEAN SALAD - THE ALMOND EATER

Web Apr 17, 2021 Step 1: Rinse the beans. We’re using canned beans, so be sure to pour them into a strainer and rinse them with cold water to …
From thealmondeater.com

Pour the cans of beans into a large strainer and rinse them with water, removing any of the juices that were on them from the cans; set aside.
Next, slice/dice/chop the veggies: tomatoes, cucumbers, onion, radishes, and parsley. Add the beans and veggies to a large bowl.
Whisk the oil, lemon juice and vinegar together, then drizzle it over the bean salad and toss. Last, add salt and pepper to taste and enjoy!

Cannellini Bean Salad With Shaved Spring Vegetables Recipes

CANNELLINI BEAN SALAD WITH SHAVED SPRING VEGETABLES

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.

CANNELLINI BEAN, CHERRY TOMATO & RED ONION SALAD

A superhealthy salad that counts as 3 of your 5-a-day and is low fat - great for al fresco eating

ARUGULA SALAD WITH CANNELLINI BEANS

This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.

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