White Bean And Radish Salad Recipes
CORN AND BLACK BEAN SALAD
This colorful, crunchy black bean and corn salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa! -Krista Frank, Rhododendron, Oregon
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 6 ingredients. In a small bowl, whisk dressing ingredients; pour over corn mixture and toss to coat. Cover and refrigerate at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 142 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 326mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
BUTTER BEAN, CUCUMBER & RADISH SALAD
Crunch and freshness are the order of the day with this zesty, healthy side salad with pulses and herbs
Provided by Good Food team
Categories Side dish
Time 15m
Number Of Ingredients 8
Steps:
- In a large bowl, garlic, parsley, mint, lemon juice and zest and olive oil with some seasoning to make a dressing.
- Add butter beans, radishes and cucumber then mix the dressing through the salad.
Nutrition Facts : Calories 209 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 3 grams sugar, Fiber 13 grams fiber, Protein 13 grams protein, Sodium 0.6 milligram of sodium
WHITE BEAN AND RADISH SALAD
This wonderful recipe calls for 1 bunch of radishes, and according to the produce manager at Whole Foods, a bunch is 1 pound. This recipe is spicy, and full of flavors. The recipe originally called for oil-cured olives, which I am not a big fan of, so I substituted Kalamata olives.
Provided by mandabears
Categories Beans
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Blend anchovies, olive oil, capers, and 1 cup parsley in a blender until a coarse paste forms.
- Transfer to a large bowl.
- Mix in 1/4 cup vinegar and season with salt and pepper and , more vinegar if desired.
- Add radishes, scallions, beans, olives, and remaining 1 1/2 cups parsley to bowl and toss to combine.
- Salad can be made 4 hours ahead.
- Cover and chill.
Nutrition Facts : Calories 448.8, Fat 30.3, SaturatedFat 4.3, Sodium 855.5, Carbohydrate 34.2, Fiber 12.9, Sugar 4.4, Protein 12.2
WHITE BEAN SALAD
Creamy white beans, fresh basil, and crunchy young vegetables are combined in a light but substantial salad recipe.
Provided by Michelle Obama
Categories Salad Bean Vegetable Side Vegetarian Lunch Legume Radish Spring Healthy Sugar Snap Pea Lemon Juice Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8 as a starter
Number Of Ingredients 12
Steps:
- 1. If you're using dried beans, first rinse them, picking out any stones, and place in a bowl. Cover with cold water and soak for 8 hours, or overnight, then drain the beans and place in a pot. Add the garlic and bay leaf and enough water to cover the beans by at least 1 inch. Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour.
- 2. In a small bowl, combine the olive oil, lemon zest, lemon juice, honey, and shallot. Whisk to combine.
- 3. When the beans are done, drain them well and place in a medium bowl. Discard the bay leaf and garlic clove. Add one third of the vinaigrette to the warm beans and toss; then let stand for 15 minutes, tossing occasionally. If using canned beans, rinse and drain them, then toss with the vinaigrette.
- 4. In a small pot of boiling water, cook the snow peas or sugar snap peas for 1 minute. Using a slotted spoon, place them in a bowl of ice water. Drain, pat dry, and slice thin.
- 5. In a large salad bowl, place the cooled beans, snow peas, chives, radishes, and basil. Pour the remaining dressing over and toss lightly. Serve immediately.
WHITE BEANS WITH RADISHES, MISO AND GREENS
In this 10-minute take on beans and greens, creamy white beans are sautéed in butter and garlic, then crunchy radishes and tender greens are stirred in at the end for texture and crunch. White miso, a fermented soybean paste that's worth seeking out if it's not already in your fridge, provides a complex, umami flavor that pairs well with the mild beans. Finish the dish with a good squeeze of lemon to add brightness and balance out the salty miso. Serve these beans on their own, or alongside grilled shrimp or salmon. Any leftover miso paste can be whisked into salad dressings and marinades, or used as a base for a quick weeknight soup.
Provided by Colu Henry
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a small bowl, whisk the miso with 1/4 cup water until dissolved. Set aside.
- In a large skillet, melt the butter over medium heat until it foams. Add the garlic and cook, stirring often, until fragrant, about 30 seconds.
- Add the beans and toss to coat with the garlic butter. Add the miso mixture and cook, stirring occasionally, until the flavors have melded and the beans are warmed through, about 2 minutes. The beans should be a bit saucy, so thin it out with a tablespoon or so of water if needed.
- Remove from the heat and stir in the greens and radishes. Gently toss until the greens are just wilted. Squeeze with lemon juice, season with pepper and gently toss again.
Nutrition Facts : @context http, Calories 369, UnsaturatedFat 5 grams, Carbohydrate 47 grams, Fat 14 grams, Fiber 12 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 354 milligrams, Sugar 4 grams, TransFat 0 grams
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