SUMMER BEAN SALAD II
Enjoy the fresh flavors of summer's best in every bite of this easy, colorful salad!
Provided by Anna E.
Categories Salad Vegetable Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, gently toss beans, corn, onion, tomatoes, lime juice, and lemon zest. Drizzle with olive oil, and season with salt and pepper. Mix in basil just before serving.
Nutrition Facts : Calories 113 calories, Carbohydrate 18.7 g, Fat 2.9 g, Fiber 5.1 g, Protein 5 g, SaturatedFat 0.4 g, Sodium 187.5 mg, Sugar 2.7 g
SIMPLE GREEN BEAN SALAD WITH LEMON DRESSING
Provided by Aida Mollenkamp
Categories side-dish
Time 9m
Yield 2 to 3 servings
Number Of Ingredients 8
Steps:
- Bring a medium pot of heavily salted water to a boil over high heat. Prepare a water bath by filling a bowl halfway with ice water.
- Once water boils, add green beans until cooked but still firm, about 4 minutes. Place in ice water bath until cool. Drain and shake off excess water.
- In a medium nonreactive bowl, thoroughly mix olive oil, juice, zest, and anchovies; season well with salt and pepper. Add green beans, shallot, olives, and parsley, and mix well; taste, adjust seasoning as needed. Salad can be served immediately though flavor improves as it sits.
BEAN SALAD WITH LEMON AND HERBS
Categories Side Vegetarian High Fiber Green Bean Legume Spring Summer Healthy Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 12
Steps:
- Toss 2 cups fresh cooked shell beans (such as cannellini or cranberry) or one 14-ounce can cannellini beans or chickpeas, rinsed, 6 ounces green beans (trimmed, cut into 1" pieces), 1/4 cup fresh parsley leaves with tender stems, 1/4 cup olive oil, 3 tablespoons chopped fresh chives, 2 tablespoons chopped capers, 1 tablespoon finely grated lemon zest, 2 tablespoons lemon juice, and 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes in a large bowl; season with salt and pepper.
SUMMER SALAD WITH LEMON VINAIGRETTE
This refreshing recipe goes well with grilled fish or chicken. We enjoy the lemon vinaigrette dressing at room temperature, so I make it first and let it rest on the counter while I toss the salad together. -Julie Kirkpatrick, Billlings, Montana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings (1 cup each).
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first eight ingredients. Refrigerate until serving., In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and walnuts. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 96 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SUMMERY BEAN SALAD
Very refreshing and very healthy. A great way to get in those good-for-you veggies and beans!
Provided by Jacqueline
Categories Salad Beans Black Bean Salad Recipes
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk together cilantro, lime juice, lime zest, and olive oil in a bowl; season with black pepper and salt. Mix together black beans, garbanzo beans, tomato, cucumber, and red onion in a salad bowl. Drizzle dressing over salad and toss to coat.
Nutrition Facts : Calories 189.2 calories, Carbohydrate 24.7 g, Fat 7.6 g, Fiber 7.5 g, Protein 6.9 g, SaturatedFat 1.1 g, Sodium 607.2 mg, Sugar 0.9 g
SUMMER BEAN SALAD WITH CREAMY LEMON DRESSING
This recipe is from Eat This Book by Tyler Florence. Tyler came up with this recipe while strolling through the Union Square Greenmarket in New York City and he came across some really cool summer beans -- yellow wax beans and haricots verts. He put together a simple vinaigrette of lemon juice, mustard, and creme fraiche.
Provided by Crafty Lady 13
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add all of the beans and cook until crisp-tender, 3 to 5 minutes (they'll all be done at roughly the same time). Drain, transfer to a bowl of salted ice water to stop the cooking, and drain well. Transfer to a mixing bowl and toss int he shallots, walnuts, and parsley.
- In a jar, combine the mustard, water, sugar, lemon juice, oil, creme fraiche, salt, and pepper. Put the cap on and shake vigorously to emulsify. Just before you serve the salad, pour the dressing over the beans and toss well to coat with the dressing.
SUMMER BEAN SALAD WITH TARRAGON VINAIGRETTE
Provided by Food Network
Categories side-dish
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Combine the first 10 ingredients in a large mixing bowl. Set aside while you make the vinaigrette using the remaining ingredients.
- Place the wine in a saucepan with the tarragon stems and reduce over medium-high heat to 1-cup liquid. Immediately pour the hot, reduced wine over the chopped shallots and lemon zest in a medium-sized bowl. Let sit together and cool to room temperature (or place in refrigerator to speed up process). Remove the tarragon stems and discard. Whisk in the lemon juice and rice vinegar. Continue whisking, drizzling in the olive oil, tasting as you go. Season with salt and pepper as needed, and add a bit more lemon juice or rice vinegar if more acidity is desired.
- Combine the vinaigrette with the beans and vegetables and tarragon and taste again for seasonin
GARBANZO BEAN, TUNA AND ONION SALAD WITH CREAMY LEMON DRESSING
Steps:
- Whisk yogurt, mayonnaise, mustard and lemon peel in small bowl to blend.
- Toss tuna with lemon juice in large bowl. Add garbanzo beans, onion, celery, tomatoes, parsley and yogurt dressing to bowl. Toss to blend. Season salad to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and chill.)
GARBANZO BEAN SALAD WITH TUNA AND CREAMY LEMON DRESSING
Make and share this Garbanzo Bean Salad With Tuna and Creamy Lemon Dressing recipe from Food.com.
Provided by Loadedpbj
Categories Tuna
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Whisk together yogurt, mayo, mustard, lemon juice and zest in a small bowl to blend.
- In a large bowl add lettuce, beans, tuna, onions, celery, tomatoes and parsley.
- Pour the dressing over the salad.
- Season salad to taste with salt and pepper.
- Toss to blend.
- The lettuce can also be substituted for 4 cups of cooked pasta (the spiral kind works best I think).
- Or just leave out the lettuce completely, cut the yogurt in half and use the salad as a pita filling.
Nutrition Facts : Calories 268.2, Fat 3.7, SaturatedFat 0.8, Cholesterol 20, Sodium 609.8, Carbohydrate 40.7, Fiber 10, Sugar 10.1, Protein 20.5
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- In a small bowl whisk yogurt and olive oil until creamy. Add lemon juice, garlic and salt, and whisk until creamy and fully combined. Set dressing aside.
- Fill a large pot halfway with water and 2 teaspoons of salt. Bring to a boil. Add beans and cook until crisp-tender, 4-5 minutes. Using tongs, transfer beans to a large bowl of ice-water to stop the cooking process. Drain and refill the bowl with cold water. Drain and set aside.
- Heat 2 tablespoons of olive oil in a medium skillet. Add onions and cook, over medium-low heat, stirring occasionally, for 10 minutes, until soft. Sprinkle with 1/4 teaspoon salt. Set aside to cool.
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