GREEN BEAN AND WALNUT SALAD
Cranberries make this side dish delightfully Christmasy. Everyone will love the crunchy walnuts, too. -Deborah Giusti, Hot Springs, Arkansas
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place beans in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 4-7 minutes or until crisp-tender; drain. , In a large bowl, combine the beans, walnuts and cranberries. In a small bowl, whisk the vinaigrette ingredients. Pour over bean mixture; toss to coat. Cover and refrigerate until chilled. Toss before serving.
Nutrition Facts : Calories 152 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
RED BEAN SALAD WITH WALNUTS AND FRESH HERBS
This is inspired by a number of red bean recipes from Georgia (the country, not the state). Walnuts, herbs, garlic and pomegranate juice show up in many Georgian dishes. I used pomegranate molasses, which is more of a Middle Eastern ingredient, in the dressing, and I love the sweet and sour tang it introduces to the dish. I prefer using small red beans that I've cooked myself, but in a pinch you can make this with canned red kidney beans.
Provided by Martha Rose Shulman
Categories easy, salads and dressings
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper.
- If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans.
- In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans.
- Whisk together the pomegranate molasses, lemon juice, vinegar and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 12 grams, Carbohydrate 62 grams, Fat 15 grams, Fiber 24 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 313 milligrams, Sugar 6 grams
WHITE BEAN AND BARLEY SALAD WITH BEETROOT AND YOGHURT DRESSING
Make and share this White Bean and Barley Salad With Beetroot and Yoghurt Dressing recipe from Food.com.
Provided by lindseylcw
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- cook beetroots in boiling water for about 20 mins until soft, cool then peel.
- place beets in food processor with the garlic and yoghurt, pulse until smooth and creamy.
- pour into bowl and stir in the gound walnuts.
- In a large bowl combine the beans, barley, sultanas, herbs walnuts and salad leaves and serve accompanied by the beetroot sauce.
Nutrition Facts : Calories 1582.7, Fat 20.1, SaturatedFat 3.7, Cholesterol 8.3, Sodium 117.5, Carbohydrate 276.5, Fiber 59.5, Sugar 14.3, Protein 85.5
BULL'S BLOOD BEAN, HERB AND WALNUT SALAD
Steps:
- 1. Place the beans in a bowl and toss with the celery and herbs. Season with salt and pepper. 2. If using the red onion, soak the onion in cold water for 5 minutes, then drain, rinse and drain again on paper towels. Add to the beans. 3. In a mortar and pestle, mash the garlic with a generous pinch of salt and the red pepper flakes or the Aleppo pepper. Add the walnuts and grind together until the walnuts are coarsely ground but still have some texture. Toss with the beans. 4. Whisk together the pomegranate molasses, the lemon juice and salt and pepper to taste. Whisk in the oils, toss with the beans, and let marinate 30 minutes. Serve. Yield: 4 servings ©New York Times. All rights reserved.
TWO BEAN & HERB SALAD
Rustle up this easy bean & herb salad with green beans and cannellini beans. It's a lovely summer side dish to a barbecue or al fresco meal
Provided by Barney Desmazery
Categories Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Use metal tongs to hold the onion over hot coals or char in a hot griddle pan until just blackened all over. Leave to cool completely, then peel away the outer blackened layer and finely chop the rest of the onion. You can also simply finely chop the onion without charring it first, if you prefer.
- Cook the beans in a pan of boiling salted water for 4-5 mins until just cooked, with a slight snap. Drain and tip into a bowl with the onion, cannellini beans, olive oil and lemon juice. Season well, toss everything together and set aside until needed. This can be prepared several hours ahead and chilled. Stir in the herbs just before serving.
Nutrition Facts : Calories 169 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium
KIDNEY BEAN SALAD WITH WALNUTS AND CILANTRO
Steps:
- Toast cumin in skillet over medium heat until fragrant, about 2 minutes. Whisk vinegar and oil in bowl to combine.
- Combine kidney beans, onion, 1 1/2 cups walnuts, and 1/2 cup chopped cilantro in large bowl. Add vinegar and oil mixture. Crumble cumin seeds between fingers and add to bean mixture. Toss gently to blend; season with salt and pepper. Let salad stand at room temperature for 2 hours. (Can be made 6 hours ahead; refrigerate. Bring to room temperature before serving.)
- Line and fill large bowl with lettuce leaves. Spoon salad into bowl. Garnish salad with additional cilantro and walnuts and serve.
WARM BEAN AND HERB SALAD
This is a satisfying salad taken from The Complete Vegetarian by Pam Smith O'Hara, who writes a food column for the Miami Herald in Fla.
Provided by Sharon123
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saute pan combine the oil, garlic and herbs.
- Warm over very low heat for about 4 minutes.
- Add the beans and salt and pepper to taste; toss gently.
- Cook over low heat until the beans are warm and have absorbed the flavors of the olive oil, about 5 mins.
- Remove from the heat, add lemon juice and toss gently.
- Arrange beans on a platter and surround with olives.
- Serve immediately.
- Makes 4 servings.
Nutrition Facts : Calories 452.5, Fat 29.3, SaturatedFat 4.1, Sodium 157.3, Carbohydrate 36.7, Fiber 9.4, Sugar 0.8, Protein 13.6
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