Bean Red Onion And Parsley Salad Food

THREE BEAN SALAD RECIPE BY TASTY

Steps:

• Thinly slice the red onion and add to a large bowl.
• Quarter the cucumber, remove the seeds and dice, then add to the bowl with the red onion.
• Use a fork to remove the leaves from the parsley, then finely chop and add to the bowl.
• Add the chickpeas, kidney beans, and cannellini beans to the bowl.
• In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar, oregano, salt, and pepper, and whisk together.
• Pour the dressing over the salad and mix well until evenly distributed.
• Enjoy!

WHITE BEAN SALAD WITH RED ONION AND PARSLEY

Steps:

• WHITE BEAN SALAD WITH RED ONION AND PARSLEY: In sieve or colander, rinse beans under cold running water; drain.
• Thinly slice onion and separate into rings.
• In salad bowl, combine beans, onion, radishes, garlic, parsley and vinaigrette; toss to mix.
• Season with salt and pepper to taste.
• (Salad can be prepared to this point and refrigerated for up to 1 day.) At serving time, arrange salad on a bed of red lettuce.
• Makes 4 to 6 servings.
• CLASSIC VINAIGRETTE: In bowl, whisk together vinegar, mustard, salt and pepper to taste; Stir in fresh herbs (if using).
• Cover and refrigerate for up to 1 weel.
• Makes about 1 cup.
• KEEP THIS DRESSING ON HAND IN THE REFRIGERATOR TO USE ON A VARIETY OF SALADS.
• RECIPE CAN BE DOUBLED.

BEAN, RED ONION, AND PARSLEY SALAD

Steps:

• In a bowl, combine beans, onion, parsley, extra-virgin olive oil, and red-wine vinegar. Season with salt and pepper.

PARSLEY, RADISH & RED ONION SALAD

Steps:

• Cut the whole onion into paper-fine slices. Heat the oil in a medium-sized frying pan over a high heat. Tip in the onion and fry for 4-5 minutes, stirring almost constantly to break up the rings. When the onion is saggy and the oil has been absorbed, remove the pan from the heat and leave the onion to cool.
• Strip off the little sprigs of parsley, discarding the main stalks or saving them for a stock. Slice the radishes finely.
• To make the dressing, pour the vinegar into a small jug, add the mustard and season well. Whisk thoroughly to combine, then pour in the oils and continue whisking to a thickish emulsion.
• Toss the parsley, radishes and onion together; pour over enough dressing to finely coat the leaves. Serve immediately.

CANNELLINI BEAN SALAD

Steps:

• In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.

WHITE BEAN AND RED ONION SALAD

Steps:

• Drain the beans in a colander and rinse well with cold running water.
• Combine with onion in a large bowl.
• Stir the remaining ingredients in a small bowl until blended.
• Add to the beans and onions and toss until coated.
• Let stand or chill briefly and toss again before serving.
• These are even better the second day!

THREE BEAN SALAD WITH RED ONION

Steps:

• Combine first 5 ingredients in a large bowl and stir until sugar is dissolved.
• Add the rest, stir well and refrigerate overnight.

TUNA, RED ONION, AND PARSLEY SALAD

Steps:

• Using a fork first four ingredients in medium bowl to blend.
• Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper.
• Cover and refrigerate; chill for a minimum of 30 minutes to let the flavors blend. Can be prepared up to 6 hours ahead.