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 THREE-BEAN SALAD
This classic American picnic salad gets a modern makeover with frozen green beans, white cannellini beans, edamame beans and a grainy mustard vinaigrette. In addition to being delicious, beans are also an excellent source of fiber and protein.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook a 12-ounce bag cut green beans as the label directs. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon grainy mustard, 1 minced garlic clove and 1/2 teaspoon each salt and pepper in a bowl. Cook 1 chopped red onion in olive oil in a skillet over medium-high heat, 2 minutes. Add one 15-ounce can drained cannellini beans, one 10-ounce bag thawed frozen edamame and the green beans; heat through. Toss with the dressing, sprinkle with parsley.
QUICK AND EASY BEAN SALAD
Toss white beans with red onion, tomatoes, parsley, and balsamic vinegar for an easy, satisfying side dish.
Provided by Joel Fuhrman, M.D.
Categories HarperCollins Side Bean Salad Tomato Parsley Onion Vinegar Quick & Easy Quick and Healthy Vegan Vegetarian Wheat/Gluten-Free
Yield 2 servings
Number Of Ingredients 6
Steps:
- Mix all the ingredients in a bowl.
- Serve cold as a salad or heat in the microwave for a warm entrée.
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 BEAN SALAD WITH BALSAMIC-BACON VINAIGRETTE
I'm on a balsamic vinegar kick so this recipe is on deck for my next big meal. This is from my new cookbook "A New Way To Cook."
Provided by Miss Erin C.
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To make the dressing, put the bacon in a medium heavy nonstick skillet set over moderately low heat, cover and cook until it's crisp and browned and has rendered it's fat out, about 8 minutes Add the onions, cover and cook until they are wilted, about 5 minutes adding 1 Tbls of water if necessary to prevent sticking Remove the lid and continue cooking until the onions are golden brown, about 8 minutes Add the bay leaves, balsamic vinegar and water, simmer for 30 seconds.
- Stir in the beans and salt to taste.
- Simmer 5-10 minutes, tossing occasionally, until the beans are heated through Pepper generously and stir in the parsley.
- Serve warm.
LIMA BEAN SALAD
Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.
Provided by Kardea Brown
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
- Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
- Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.
WARM TUNA AND BEAN SALAD
I got this recipe when I was at a crafts fair in Scotland. There was a cooking demonstration in the old fish market hall by the harbour, you could taste the food and get the recipe. I love having tuna salad during the summer months, when it's to warm to cook and all you want is a light meal. If you don't want to make your own dressing it's also nice with French Dressing.
Provided by -Sylvie-
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a pan.
- Add garlic, onion and tuna, cover and cook for 5-7 minutes on a low to medium heat.
- Spoon mix into a large dish and add the beans, cucumber and tomatoes.
- For the dressing, put all dressing ingredients in a dressing shaker (you can use a jar with a screw top lid) and shake until everything is mixed well.
- Pour the dressing over the tuna salad.
- Arrange the tuna salad on a bed of green salad leaves of your choice to serve.
SUPER DUPER BEAN SALAD
Bean salad with TONS of beans in it. It's just super duper!
Provided by jessica
Categories Salad Beans Three Bean Salad Recipes
Time 2h10m
Yield 6
Number Of Ingredients 15
Steps:
- Mix beans with onion and bell peppers in a large bowl.
- In a small saucepan, combine vinegar, oil, sugar, and herbs. Season to taste with salt. Stir over medium heat until sugar dissolves; do not boil.
- Pour warm dressing over bean mixture, and marinate for at least 2 hours in the refrigerator before serving.
Nutrition Facts : Calories 470.6 calories, Carbohydrate 65.3 g, Fat 19.4 g, Fiber 12.6 g, Protein 11.3 g, SaturatedFat 2.5 g, Sodium 951.8 mg, Sugar 29.3 g
WARM RUNNER BEAN SALAD
Thinly sliced, tender green beans make a perfect side dish to a Sunday roast
Provided by Matt Tebbutt
Categories Dinner, Side dish
Time 20m
Number Of Ingredients 6
Steps:
- Cook the beans in boiling salted water for 2-3 mins until tender, drain and set aside. Heat the oil in a small pan, fry the garlic until pale golden, then add the beans and season. Add the shallots and stir to combine, then remove from the heat. Serve warm or at room temperature drizzled with Sherry vinegar and sprinkled with chives.
Nutrition Facts : Calories 54 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein
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