WHITE BEAN TUNA SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
- Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.
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.
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 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.
WHITE BEAN ZUCCHINI BASIL SALAD
A delicious summer salad perfect for picnics and potlucks. When dicing vegetables try and make the bits about as big as the beans. This makes for a pretty presentation and it's easier to get on the fork.
Provided by RubySue
Categories Beans
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Rinse beans in colander and place in a large bowl.
- Dice zucchini and onion, place in bowl with beans.
- Seed the tomatoes, dice and add to beans and veggies.
- Finely chop basil and add to other ingredients.
- Whisk oil, vinegar, lemon juice, mustard salt and pepper. You can also blend in a food processor or mix with a hand-held blender.
- Pour dressing over the other ingredients and mix gently.
- Serve or refrigerate until serving time.
Nutrition Facts : Calories 139.5, Fat 5.9, SaturatedFat 0.9, Sodium 249.5, Carbohydrate 16.7, Fiber 5.4, Sugar 1.7, Protein 6.3
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
TUSCAN WHITE BEAN SALAD
Provided by Moira Hodgson
Categories salads and dressings, side dish
Time 55m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Soak the beans in water to cover overnight.
- Drain the beans and simmer in water to cover until tender (about 30 minutes).
- Combine the remaining ingredients and toss with the warm beans. Correct seasoning and add more olive oil if necessary. Serve at room temperature.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 8 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 4 grams
WHITE-BEAN SALAD WITH ZUCCHINI AND PARMESAN
White beans add protein while chopped zucchini adds crunch to this delicious vegetarian salad from Allison Jeffries of Bethesda, Maryland.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- In a medium bowl, place cannellini beans, zucchini, green beans, Parmesan, basil, lemon zest and juice,and oil; season with salt and pepper. Toss to combine.
Nutrition Facts : Calories 205 g, Fat 8 g, Fiber 6 g, Protein 11 g
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.
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