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
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
WARM WHITE BEAN SALAD
Make and share this Warm White Bean Salad recipe from Food.com.
Provided by CookingONTheSide
Categories Onions
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in medium nonstick skillet.
- Add the tomatoes, onion, bell pepper, sage, garlic, salt and pepper; cook, stirring occasionally, until the sauce thickens, about 5 minutes.
- Take off the heat and stir in the beans.
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
WARM WHITE BEAN AND STEAK SALAD
Provided by Marcela Valladolid
Time 23m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Steaks: Brush the steaks with olive oil; sprinkle liberally with salt and pepper, to taste. Heat a heavy saute pan over medium-high heat. Add the steaks and cook for about 4 minutes per side for medium-rare. Remove the steaks to a cutting board and let rest for 10 minutes. Slice crosswise into thin strips. Set aside.
- Bean salad: In a large bowl, combine the beans, olive oil, lime juice, garlic, scallions, cilantro, and oregano. Mix gently. Season with salt and black pepper, to taste.
- Put the bean salad on a platter and arrange the warm steak slices on top.
WARM WHITE-BEAN AND SCALLOP SALAD WITH SPICY TOMATO GLAZE
Provided by Molly O'Neill
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the beans, thyme and bay leaf in a pot over medium-low heat. Add enough cold water to cover and cook for 30 minutes. Add 1/4 teaspoon salt and cook until tender, 10 more minutes. Remove from heat and set aside.
- Combine the tomato broth and orange rind in a pot over low heat and simmer for 1 minute. Add the pepper and the scallops and gently poach until barely cooked, about 2 minutes. Remove the scallops and orange rind. Return the broth to the flame and cook until it has reduced to about 1 cup and is thick and syrupy, about 5 minutes. Season to taste with salt.
- Meanwhile, in the bottom of 4 large soup bowls, arrange the arugula. Spoon in the beans and divide the scallops. Drizzle with tomato glaze, then sprinkle with purple onion and serve immediately.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 1 gram, Carbohydrate 72 grams, Fat 2 grams, Fiber 19 grams, Protein 36 grams, SaturatedFat 0 grams, Sodium 506 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED TUNA WITH WARM WHITE BEAN SALAD
Steps:
- In a large saucepan simmer beans in salted water with crushed garlic until tender, about 1 hour, and drain, reserving 1/4 cup cooking liquid. In a small bowl mash 1/2 cup beans with a fork and return mashed and whole beans to pan with reserved liquid. Chop 1 cup arugula and stir into beans (off heat) with garlic paste, onion, parsley, 2 tablespoons lemon juice, and salt and pepper to taste. Keep bean salad warm, covered, over very low heat while cooking arugula.
- Prepare grill while beans are cooking.
- Rinse and pat dry tuna. On a plate combine tuna steaks with remaining tablespoon lemon juice, turning to coat, and sprinkle both sides with fennel seeds, pepper, and salt to taste. Grill fish on a lightly oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side, or until barely cooked through. (Alternatively, fish may be cooked in a heated well-seasoned ridged grill pan in same manner.)
- Arrange bean salad and remaining cup arugula on 4 plates and top with fish. Squeeze lemon over the fish.
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.
WARM WHITE BEAN SALAD
Okay, I haven't made this recipe, but I will, no really. You see, it's made with brussel sprouts. I don't know about you, but brussel sprouts are sort of against my religion. I only tried them once, at my step-sister's wedding. And I had just met my step-sister the week before, but that's another story. I did not like them, in fact, I hated them. But in this recipe the brussel sprouts are small and I will make this. Or maybe substitute fennel or endive...OOH, serve with salmon.
Provided by threeovens
Categories Beans
Time 25m
Yield 6 portions, 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring water to a boil in a large pot. Add brussel sprouts and cook for 3-5 minutes, until bright green and just tender. Drain well.
- Heat oil in a large skillet over medium high heat. Add sprouts and onions and cook 3-4 minutes until sprouts are golden and onions tender. Add garlic and cook 1 minute more.
- Turn heat to low and add chicken broth and vinegar.
- Stir in remaining ingredients and heat through. Serve warm.
Nutrition Facts : Calories 125.2, Fat 4, SaturatedFat 0.6, Sodium 151.8, Carbohydrate 17.6, Fiber 5.8, Sugar 1.3, Protein 6.4
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