WHITE BEAN SALAD
The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
- Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.
WARM WHITE BEAN SALAD
Fresh lemon juice adds another layer of flavor to this side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a small saucepan, heat oil over medium heat. Add onion and carrots; cook, stirring frequently, until onion is lightly browned, about 5 minutes. Add bell pepper and garlic; cook, stirring, until pepper is crisp-tender, about 3 minutes.
- Stir in beans, lemon zest, and 1 cup water, and season with salt and pepper; bring to a boil. Reduce to a simmer; cover, and cook until beans have absorbed most of the liquid, about 10 minutes. Stir in lemon juice; season again with salt and pepper.
Nutrition Facts : Calories 147 g, Fat 4 g, Fiber 5 g, Protein 6 g
HOT WHITE BEAN SALAD
Make and share this Hot White Bean Salad recipe from Food.com.
Provided by daisygrl64
Categories Salad Dressings
Time 16m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- heat butter in saucepan over medium heat, add shallots and garlic, cook for 2 minutes.
- add beans and parsley, season with salt and black pepper and cook for 4 minutes over low heat, stirring occasionally.
- transfer contents of saucepan to a bowl.
- place vinegar and mustard in another bowl, and mix well. pour in olive oil and incorporate with whisk.
- pour vinaigrette over beans, mix and serve.
WHITE BEAN SALAD
Steps:
- Roast the bell pepper until charred (either over a gas flame, grill or broiler). Peel, stem, seed and chop into a bean-size dice.
- Put the beans, red peppers, endive and lemon zest into a serving bowl. Add the lemon zest and juice and drizzle with the garlic oil. Season with salt and pepper, to taste, and toss the ingredients until well-combined and coated in dressing. Serve as a yummy chopped salad or as a dip with more endive leaves. Enjoy!
WHITE BEAN SALAD
Tip: Use any combination of fresh herbs you like: basil, parsley and mint are nice, and rosemary would also work well - as would fresh thyme or oregano.
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
- Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.
Nutrition Facts : Calories 142 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Carbohydrate 20 grams, Fiber 6 grams, Protein 5.5 grams
WHITE BEAN SALAD
Great northern beans and a classic oil-and-vinegar dressing put an updated spin on traditional bean salad. The vibrant color and fantastic flavor make it a hit at summer parties.-Jane Rossen, Binghamton, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In a large bowl, combine the beans, cucumber, onion, olives and parsley. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over bean mixture; toss to coat. Cover and refrigerate until serving.
Nutrition Facts : Calories 216 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 8g fiber), Protein 9g protein.
WARM TUSCAN BEAN SALAD
Linda Arnold of Edmonton, Alberta sends this dressed up, white bean side dish that's coated in a tangy homemade vinaigrette. She says, "This is often a quick lunch and it also meets my gluten free diet needs."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.
Nutrition Facts : Calories 136 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 285mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
WHITE BEAN & TUNA SALAD
If you are going to make a white bean & tuna salad (which, if you've never had it, might not sound good, but is) with canned goods, this is a good recipe. This is from a book called _Culinary Journey to the Mediterranean. You can serve this with pita bread or pita chips, and/or on a bed of arugula or watercress.
Provided by Nose5775
Categories Tuna
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rinse and drain beans.
- Drain and flake tuna.
- Combine all ingredients.
- Refrigerate.
BEET & WHITE BEAN SALAD
Fiber-rich canned beets are just one of the many flavorful canned ingredients in your pantry and can be added to just about anything, like this delicious and nutritious salad.
Provided by Cans Get You Cooking®
Categories Trusted Brands: Recipes and Tips Cans Get You Cooking®
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
- Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
- To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.
Nutrition Facts : Calories 394.3 calories, Carbohydrate 26.3 g, Cholesterol 9 mg, Fat 27.4 g, Fiber 7.7 g, Protein 11.6 g, SaturatedFat 5 g, Sodium 800.9 mg, Sugar 6.6 g
WARM WHITE BEAN SALAD
Steps:
- In a small saucepan, heat the oil over medium heat. Add the onion and carrots; cook, stirring frequently, until the onion is lightly browned, about 5 minutes. Add bell pepper and garlic; cook, stirring, until pepper is crisp-tender, about 3 minutes. Stir in beans, lemon zest, and 1 cup water, and season with salt and pepper; bring to a boil. Reduce to a simmer; cover, and cook until beans have absorbed most of the liquid, about 10 minutes. Stir in the lemon juice; season again with salt and pepper.
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5/5 (14)Calories 180 per servingCategory Salad
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