EASY BUTTER BEAN SALAD
My Easy Butter Bean Salad is made with tender butter beans tossed with fresh herbs, red onion, celery, lemon juice, and olive oil for a deep delicious flavor! Light and tasty, this bean salad makes a perfect side dish for any backyard BBQ, potluck, or brunch!
Categories Salad / Side Dish
Time 30m
Number Of Ingredients 9
Steps:
- In a medium-size pot (3 -quart size) filled with water, toss in frozen lime beans and bring to a boil. Lower the heat, and COVER. Simmer on low heat for 20 minutes, or until the beans are tender to the bite. Do not over boil them. Drain well. Then transfer to a large mixing bowl.
- Toss in all the rest of the ingredients. Gently toss the butter bean salad to combine all the flavors.
- Taste and season with salt and black pepper to taste.
- Cover with clear wrap and chill in the refrigerator at least 1 to 2 hours before serving.
- Finally, before serving, transfer the butter bean salad to a serving bowl. Then take the final taste test. Butter beans will absorb most of the vinaigrette, and therefore, you may need to add in a little more olive oil and lemon juice, as desired. Then serve.
- Bests served chilled.
- Yields: 6 to 8 servings
Nutrition Facts : Calories 56 calories, Carbohydrate .5 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 6.3 grams fat, Fiber .2 grams fiber, Protein .1 grams protein, ServingSize 1 serving, Sodium 4 grams sodium, Sugar .2 grams sugar
BUTTER BEAN & TOMATO SALAD
This quick and easy vegan French salad combines delicious flavours - perfect summer dish
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled.
- On the day, bring the salad to room temperature and give it a good stir before serving.
Nutrition Facts : Calories 109 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.41 milligram of sodium
FAVA AND BUTTER BEAN SALAD
This salad is so delicious, so refreshing, so satisfying, and so easy that you must try it. One key to this simple combination is letting it chill in the fridge for a few hours to marry all the flavors. You can substitute parsley or basil for the mint, but I beg you to try it with the mint. There is something about the taste of fava beans that the mint really brings out like no other herb.
Provided by Chef John
Categories Salad Beans Three Bean Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add the fava beans and cook until skins are translucent and easy to pull away, about 6 minutes. Transfer beans with a slotted spoon to a bowl of ice water; cool to room temperature, 1 to 2 minutes. Squeeze each bean at one end to remove the bean from it's skin; discard skins and reserve beans.
- Whisk lemon juice, garlic, red pepper flakes, salt, and black pepper together in a large bowl; slowly whisk 2 tablespoons olive oil into lemon juice mixture until dressing is thick and emulsified.
- Stir fava beans, butter beans, roasted red peppers, and mint into dressing; toss to coat beans completely. Drizzle remaining olive oil over the top and season salad with salt and black pepper. Cover and refrigerate until flavors blend, at least 1 hour.
Nutrition Facts : Calories 392.7 calories, Carbohydrate 47.5 g, Fat 14.6 g, Fiber 17.4 g, Protein 19.8 g, SaturatedFat 2.1 g, Sodium 490.9 mg, Sugar 4.9 g
BUTTER BEAN SALAD
This is a nice summery side that uses flavorful olive oil and tastes fresh, even though it uses canned beans. It's sure to perk up any picnic spread. Sandra Jackson - Mobile, AL
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the beans, peppers, onion and garlic. In a small bowl, combine the remaining ingredients. Pour over bean mixture and toss to coat. Chill until serving.
Nutrition Facts : Calories 147 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
BUTTER BEAN SALAD
Make and share this Butter Bean Salad recipe from Food.com.
Provided by Mercy
Categories Onions
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a medium bowl.
- Toss to coat beans and vegetables evenly in dressing.
BUTTER BEAN SALAD
Red onions, red peppers and sun-dried tomatoes add color to this easy-to-make Butter Bean Salad. Serve chilled, and prepare for compliments.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 9
Steps:
- Mix mustard, oil and lemon juice until well blended; set aside.
- Combine remaining ingredients in large bowl. Add mustard mixture; toss to coat. Cover.
- Refrigerate at least 1 hour before serving.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 10 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
BUTTER BEAN TOMATO SALAD
"I make this simple salad often for summer barbecues," writes Denise Neal of Castle Rock, Colorado. "People always like it and ask for the recipe. It can be made a day ahead and kept in the fridge. And it's good served cold or at room temperature." TIP: Use care when tossing the salad with the dressing to prevent the tender butter beans from getting crushed.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5-6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the beans, tomatoes, onion, yellow squash, zucchini and cilantro. In a small bowl, whisk the dressing ingredients. Drizzle over salad; gently toss to coat. Cover and chill until serving.
Nutrition Facts : Calories 121 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 356mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
FENNEL AND BUTTER BEAN SALAD
Tender butter beans and crunchy fennel are dressed in a tangy lemon-dill dressing. Make it the day before serving to allow the beans to soak up the dressing.
Provided by KeizerKitchen
Time 1h15m
Yield 4
Number Of Ingredients 10
Steps:
- Combine butter beans, fennel, and scallions in a bowl.
- Whisk lemon juice, olive oil, dill, honey, salt, pepper, and garlic together in a separate bowl. Pour dressing over the bean mixture; toss together to coat.
- Refrigerate at least 1 hour before serving, or up to 1 day.
Nutrition Facts : Calories 195 calories, Carbohydrate 15.6 g, Fat 13.7 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 404.3 mg, Sugar 2 g
CHILLED BUTTER BEAN SALAD
This recipe is from Glory Brand Butter Beans and I made it for a dinner party we attended this weekend. It was a huge hit with no leftovers, sigh. I did not use the cilantro leaves or the cumin or all of the cayenne pepper, because some of our friends are flavor woozes, but i will post it exactly like Glory posted it. Enjoy it is good!! Cook time is chill time.
Provided by mandabears
Categories < 4 Hours
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingredients in a large bowl.
- Chill.
- Enjoy.
Nutrition Facts : Calories 264.8, Fat 14.6, SaturatedFat 2.1, Sodium 453.4, Carbohydrate 30.3, Fiber 6, Sugar 2.9, Protein 6.7
BUTTER BEAN SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.
RIDICULOUSLY EASY BEAN SALAD
The beans you choose to use for this simple bean salad is up to you. Both canned or home cooked beans will work. When using canned, drain and rinse the beans first before adding to the salad.
Provided by Adam and Joanne Gallagher
Categories Salad, Side Dish
Time 10m
Yield Makes about 6 cups
Number Of Ingredients 12
Steps:
- Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This step helps to remove some of the 'raw' flavor of the onion so that it does not overpower the salad.
- Meanwhile, in the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of honey or maple syrup to balance out the vinegar.
- Add the beans, drained onion, cucumber, parsley, capers and dried oregano. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.
- The salad will keep stored in an airtight container in the fridge up to 4 days.
Nutrition Facts : ServingSize about 1/2 cup, Calories 135, Fat 6.3g, SaturatedFat 0.8g, Cholesterol 0mg, Sodium 343.5mg, Carbohydrate 16g, Fiber 4.3g, Sugar 3.2g, Protein 4.7g
EASY BEAN SALAD
This bean salad recipe is easy to make and easy to share. It is tangy and made with fresh herbs, four different types of beans, and vegetables!
Provided by Linley Hanson
Categories Salad
Time 15m
Number Of Ingredients 18
Steps:
- Place all of the ingredients for the dressing into a mason jar. Cover and shake until all the ingredients are combined. Set aside.
- Next, add all of the ingredients for the salad into a large bowl and toss.
- Drizzle the salad dressing over the salad and toss until all the ingredients are covered in dressing.
- Place the salad into the refrigerator for 30-45 minutes to chill.
- Toss, salt and pepper to taste, and serve the salad immediately after.
Nutrition Facts : Calories 283 kcal, Sugar 7 g, Sodium 713 mg, Fat 6 g, Carbohydrate 43 g, Fiber 13 g, Protein 49 g, Cholesterol 43 mg, ServingSize 1 serving
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