Classic Italian Bean Salad Food

ITALIAN CHOPPED SALAD

Steps:

• Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
• Drain the onion and pat dry with paper towels before adding them to the salad.
• Thinly slice the lettuce and radicchio.
• In a large bowl, combine the lettuce, radicchio, tomatoes,cucumber, garbanzo beans, cheese, ,peperoncini, and onion slices.
• Toss to thoroughly combine the ingredients.
• Drizzle 1/2 cup of the vinaigrette and the juice of the lemon over the salad, then toss gently to coat the salad with the dressing.
• Taste for seasoning and add more lemon juice, or vinaigrette if desired.
• Sprinkle with extra oregano and serve.
• Combine the vinegar, oregano, lemon juice, garlic, kalamata olives, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
• Set aside for 5 minutes to marinate the oregano and basil.
• Add the olive oil in a slow thin stream, whisking constantly to combine. You can also add all the ingredients to a glass jar with a lid and shake to combine.

VERY BEST ITALIAN BEAN SALAD

Steps:

• Thinly slice the red onion and add to a large mixing bowl.
• Quarter the cucumber, remove the seeds with a spoon and dice, then add to the bowl with the red onion.
• Dice 1 or 2 ribs of celery and add it to the bowl.
• With you hands grab a big fist full of parsley and tear it off, then finely chop the parsley and add to the bowl. (Probably about 1 ½ cups of loosely chopped parsley).
• Add the drained and rinsed chickpeas, kidney beans, and cannellini beans and green beans to the bowl.
• In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar/balsamic vinegar mixture, oregano, salt, and pepper, and whisk together.
• Pour the dressing over the salad and mix well until evenly distributed.
• Taste to adjust an seasonings. It might need a little more salt according to your taste.

GREEN BEAN SALAD (EASY ITALIAN RECIPE - SERVED COLD OR HOT)

Steps:

• Snap off the end(s) of the green beans and wash well (if they are fresh). If the beans are really long, you can cut/snap them in half. Frozen bean will be ready to use.
• Heat enough water in a pot to just cover the beans and bring to a boil. When boiling, toss in the beans. Cover and simmer for 5 minutes then add about ½ tsp of salt. Check to see if they are ready, but you may need to continue cooking for another 1 to 5 minutes. The size of the beans will determine how long they need to cook (mine were ready in about 8 mins).
• If you want to cool them quickly, or you might have cooked them longer than you wanted to, run them under cold water. If not, just drain and put into a bowl.
• Add the sliced garlic (if using). If not using garlic, you can add a strong wine vinegar. In Italy, it's either with garlic or vinegar, but not both (according to my mother). Drizzle the extra virgin olive oil over the beans. Add the red wine vinegar if you didn't add garlic, and finally, salt if necessary (it will almost definitely need more salt).
• Toss and mix well and either serve immediately, or refrigerate if serving cold.

ITALIAN BEAN SALAD

Steps:

• In a fine mesh strainer or colander, drain and rinse the beans with cold water. Add the beans to a medium bowl.
• Rinse some fresh parsley and snip the leaves off the stems until you can measure out 1/4 cup of loosely packed parsley. Add the parsley to the bowl of beans.
• In a liquid measuring cup, add the vinegar, olive oil and seasonings. Whisk them to blend, then pour the dressing over the beans. Toss the bean salad with two spoons to mix it.
• Serve the bean salad at room temperature or slightly chilled. Store leftovers in the refrigerator for up to five days. Stir the bean salad again before serving it.

CLASSIC ITALIAN BEAN SALAD

Steps:

• Heat oil in a small saucepan over low heat.
• Add onion, garlic, celery and chilli. Cook for 3 minutes or until onion and celery have softened.
• Stir in beans. Cook for 5 minutes or until heated through.
• Set aside to cool slightly.
• Stir in tomatoes, parsley and vinegar.
• Season with salt and pepper.
• Serve.

THREE BEAN SALAD

Steps:

• Bring a pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans to the pot and cook until crisp-tender, 2 to 3 minutes. Drain and plunge the green beans into the ice water to stop the cooking. Drain the green beans.
• Whisk the vinegar, mustard and honey in a large bowl. Whisk in the oil until emulsified. Add the green beans, cannellinis, kidneys, basil, parsley and shallots to the bowl and toss to coat. Sprinkle with salt and pepper and serve.

ITALIAN BEAN SALAD

Steps:

• In a bowl, combine beans and onion. Add dressing and salt; toss to coat. Cover and chill until serving.

SIMPLE ITALIAN BEAN SALAD

Steps:

• In a large bowl, combine the spring onions, garlic and chili.
• Add the three cans of beans and mix thoroughly.
• Whisk together the olive oil and white wine vinegar and season.
• Drizzle over the bean salad and stir in with the parsley.
• Serve straight away or refrigerate until ready.

TRADITIONAL THREE BEAN SALAD

Steps:

• Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
• Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

EASY ITALIAN BEAN SALAD

Steps:

• Finely chop the spring onions and put into a bowl with the garlic and the chilli. Mix in the cannellini beans and the butter beans. Whisk the olive oil with the white wine vinegar and add plenty of seasoning. Stir through the salad with plenty of chopped parsley.