WARM WAX BEAN SALAD WITH ROASTED TOMATOES AND SUN-DRIED TOMATO DRESSING
Provided by Trisha Yearwood
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the sun-dried tomato dressing: Put the sun-dried tomatoes, red wine and balsamic vinegar, honey and some salt and pepper in a blender and puree until smooth. With the blender running, slowly drizzle in the oil until well combined.
- For the salad: Preheat the oven to 425 degrees F. Bring a large pot of water to a boil with a little salt.
- Toss the tomatoes and red onions with the olive oil and some salt and pepper in a bowl. Put the mixture on a parchment-lined baking sheet and roast for 20 minutes.
- Meanwhile, add the beans to the boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside.
- Remove the tomatoes and onions from the oven after 20 minutes, add the beans and toss. Roast for another 5 to 10 minutes.
- Transfer the bean mixture to a serving bowl and toss with some of the sun-dried tomato dressing.
SUN-DRIED TOMATO DRESSING
This thick dressing doubles as a topping for burgers or as a dipping sauce for shrimp. Thin with a 1/2 cup water if you like a thinner dressing. Taken from Relish magazine.
Provided by tinebean21
Categories Salad Dressings
Time 7m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine all ingredients except oil in a blender or food processor. Pulse until all tomatoes are finely chopped.
- Add oil, a little at a time. Pulse until thick and well blended.
BEAN SALAD AND SUN-DRIED TOMATO DRESSING
Make and share this Bean Salad and Sun-Dried Tomato Dressing recipe from Food.com.
Provided by SEvans
Categories Low Cholesterol
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Thoroughly rinse all of your beans.
- combine all the above ingredients except the dressing.
- Allow individuals to dress their own salad - some prefer more some prefer less.
- This recipe is shown served as a main side dish to my Grilled Lemon Garlic Chicken Kabobs (Recipe #228062) , making this a very low carb, low fat meal.
Nutrition Facts : Calories 360.3, Fat 2.3, SaturatedFat 0.3, Sodium 369.9, Carbohydrate 68.2, Fiber 17.4, Sugar 3.6, Protein 19.4
WHITE BEAN SALAD WITH SHRIMP AND SUN-DRIED TOMATO VINAIGRETTE
Provided by Food Network
Time 2h15m
Yield serves 6
Number Of Ingredients 10
Steps:
- Put the white beans in a pot with cold water and bring up to a boil. Boil for 2 minutes, then remove from the heat and let rest for 1 hour. Pour off water and add 6 more cups cold water. Bring up to a boil and simmer the beans until tender but not soft. Add 1 teaspoon salt halfway through cooking time. Drain the beans and transfer to a mixing bowl. While warm, dress with 1/3 cup of the olive oil, 1/4 cup of the vinegar, and salt and pepper.
- Warm the remaining 2/3 cup olive oil in a saute pan and heat the garlic and sun-dried tomatoes for just a minute or two. Add half this mixture to the beans and mix well.
- When the beans are cool, add the chopped onions. Season with salt and vinegar to taste. Combine the rest of the sun-dried tomato oil with the remaining 4 tablespoons of vinegar.
- To cook the shrimp, saute in the reserved sun-dried tomato vinaigrette or broil and then toss with the vinaigrette before placing atop bean salad.
- Just before serving fold in 1/4 cup chopped basil and top with the cooked shrimp that have been tossed in the sun-dried tomato vinaigrette.
CREAMY PARMESAN PASTA SALAD WITH WHITE BEANS AND SUN-DRIED TOMATOES
Cannellini beans and sun-dried tomatoes mingle with farfalle in a creamy Parmesan and oregano dressing.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, oregano, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
- Add the cannellini beans, sun-dried tomatoes and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
SUN-DRIED TOMATO DRESSING
Make and share this Sun-Dried Tomato Dressing recipe from Food.com.
Provided by MarieRynr
Categories Salad Dressings
Time 20m
Yield 3 1/2 cups
Number Of Ingredients 12
Steps:
- Char bell pepper over gas flame or in a broler until blackened all over.
- Enclose in a paper bag and let stand 10 minutes.
- Peel and seed; coarsely chop.
- Combine bell pepper and next 5 ingredients ina food processor.
- Blend until almost smooth.
- Transfer to a medium bowl.
- Mix sun dried tomatoes, 3/4 cup water, cream, vinegar and lemon juice in food processor.
- With machine running, add oil; blend until almost smooth.
- Whisk sun dried tomato mixture into bell pepper mixture.
Nutrition Facts : Calories 406.8, Fat 36.3, SaturatedFat 7.9, Cholesterol 23.3, Sodium 183.2, Carbohydrate 22.1, Fiber 5.1, Sugar 3, Protein 4.5
SUN-DRIED TOMATO & BEAN SALAD
From Cooking Light Magazine. A different twist on 3-bean salad, this makes enough for a crowd, and is great for potlucks. I never have leftovers! Don't be intimidated by the long list of ingredients- they come together quickly. Let this chill overnight for best flavor.
Provided by Kizzikate
Categories Beans
Time 8h15m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and drain all beans & peas.
- Drain tomatoes and reserve oil.
- Place 1/4 cup of the reserved oil into a medium bowl. Add vinegar, sugar, salt, dry mustard, and pepper. Whisk well, set aside.
- In large serving bowl, combine chopped tomatoes, parsley, basil, all beans, peas, and onion. Mix gently.
- Pour vinegar mixture over beans, and toss to coat.
- Cover and chill overnight.
Nutrition Facts : Calories 161.7, Fat 2.9, SaturatedFat 0.4, Sodium 380.6, Carbohydrate 27.4, Fiber 7.5, Sugar 4.4, Protein 8.1
SUN DRIED TOMATO-THREE BEAN SALAD
Here's a quick and easy way to get more beans on the menu-three kinds, to be precise, tossed together in one delicious salad.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 5
Steps:
- Cook green and yellow beans in saucepan of boiling water 3 to 5 min. or until crisp-tender; drain. Immediately plunge into bowl of ice water. Let stand 2 min.; drain well.
- Place cooked beans in medium bowl. Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 8 g
BLACK BEAN SALAD WITH SUN-DRIED TOMATOES
A really different but flavorful bean salad recipe given to me by a friend at work. We usually have it as a side with chicken or fish but it might make a nice vegetarian meal. Hope you enjoy!
Provided by gingersnap
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine sundried tomatoes, mustard & honey.
- Whisk in vinegar & oil.
- Season with salt & pepper to taste.
- In another bowl, combine beans, pepper & onions.
- Toss with dressing.
- Mix in feta cheese (or I usually just sprinkle some on top of each serving).
Nutrition Facts : Calories 341, Fat 22.1, SaturatedFat 7.6, Cholesterol 33.4, Sodium 547.2, Carbohydrate 25.6, Fiber 6.3, Sugar 10.4, Protein 11.3
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