ITALIAN BEAN SALAD
All you need is five minutes to make this Italian Bean Salad! It's a delicious side dish that's vegan, gluten free and heart healthy!
Provided by Mamma C
Categories Side Dish
Time 5m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 54 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 246 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
ITALIAN BEAN SALAD
Bottled dressing adds flavor in a flash to this salad sent in by Sue Ross of Casa Grande, Arizona. "The recipe can be doubled or even tripled for potlucks, picnics or barbecues," she assures.
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine beans and onion. Add dressing and salt; toss to coat. Cover and chill until serving.
Nutrition Facts : Calories 83 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 374mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
ITALIAN BEAN SALAD
A very simple, easy, tasty recipe. The recipe comes from "200 Healthly Recipes in 30 Minutes or Less". Diabetic exchange: 2 Starch
Provided by Barb G.
Categories Onions
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in the order given; add more balsamic vinegar if desired.
- Refridgerate until ready to serve, better if let set in refridgerator for an hour or so before serving.
Nutrition Facts : Calories 197.2, Fat 2.8, SaturatedFat 0.4, Sodium 28.3, Carbohydrate 33.3, Fiber 7.6, Sugar 2.2, Protein 10.8
SIMPLE ITALIAN BEAN SALAD
Make and share this Simple Italian Bean Salad recipe from Food.com.
Provided by CulinaryQueen
Categories Beans
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
TUSCAN SALAD
Provided by Giada De Laurentiis
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
- In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.
CLASSIC ITALIAN BEAN SALAD
Make and share this Classic Italian Bean Salad recipe from Food.com.
Provided by Jubes
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 412.8, Fat 14.4, SaturatedFat 2.1, Sodium 256.2, Carbohydrate 53.4, Fiber 17.3, Sugar 2.1, Protein 19.8
ITALIAN ANTIPASTO SALAD
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 10m
Yield 1 2/3 cups
Number Of Ingredients 16
Steps:
- Mix the vinegar, lemon juice, honey, and salt in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette with salt and pepper, to taste.
- Combine the first 8 ingredients in a large bowl. Toss with enough vinaigrette to coat. Season the salad with salt and pepper, to taste, and serve.
EASY ITALIAN BEAN SALAD
A quick and easy summery salad - ideal for serving with a barbecue spread
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 10m
Number Of Ingredients 8
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.
BEST BEAN SALAD
I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Provided by chemjo
Categories Salad Beans Three Bean Salad Recipes
Time 8h20m
Yield 18
Number Of Ingredients 13
Steps:
- Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g
ITALIAN PASTA & BEAN SALAD
Make and share this Italian Pasta & Bean Salad recipe from Food.com.
Provided by Ironblaze
Categories Onions
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to directions; drain.
- Rinse with cold water.
- Prepare vinaigrette while pasta is cooking.
- Stir all vinaigrette ingredients together in large bowl.
- To Roast Pepper Take 1 large red bell pepper, roast under broiler or on barbecue rotating frequently until skin is black.
- Place warm pepper in sealed zip lock bag for 5 minutes.
- Peel skin off pepper while it is still hot.
- Seed and chop pepper.
- Stir pasta, pepper, canned ingredients and onion into vinaigrette. Add salt and pepper to taste.
- Chill and serve.
- Top with feta cheese if desired.
- Enjoy!
ITALIAN GREEN BEAN SALAD
Basil and red pepper lend bright flavor to this green bean salad. You'll love the crunch pine nuts provide! Kathy Kittell - Lenexa, Kansas
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 9 servings.
Number Of Ingredients 9
Steps:
- Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add beans; cook, uncovered, 8-10 minutes or until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Combine beans, peppers, basil and pine nuts. In a small bowl, whisk oil, lemon juice and seasonings until blended. Drizzle over bean mixture; toss to coat.,
Nutrition Facts : Calories 81 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ITALIAN BEAN & OLIVE SALAD
A superhealthy side salad, packed full of vitamin C and perfect for al fresco eating
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Side dish, Supper
Time 30m
Number Of Ingredients 9
Steps:
- On the barbecue, under the grill or over a flame, blacken the peppers all over, then pop into a bowl and cover with cling film. Once cool, peel, deseed and cut into strips, keeping any juices.
- Cook the beans in boiling salted water until crunchy but not squeaky, then drain and drop straight into iced water. To serve, toss everything together, adding the shredded basil at the last minute, and scattering with the small basil leaves to finish.
Nutrition Facts : Calories 102 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 0.27 milligram of sodium
ITALIAN GARBANZO BEAN SALAD
I started with a Greek salad recipe that I found on another site, and I followed some of the review comments that suggested it was even better when made as an Italian salad. It's really refreshing and packed with flavor. It makes a lot, so it's a good salad to take to potluck gatherings.
Provided by Northwestgal
Categories Artichoke
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Combine all the ingredients in a large bowl.
- Toss well and refrigerate 1-2 hours before serving.
- Serve chilled.
Nutrition Facts : Calories 317.8, Fat 20.7, SaturatedFat 7, Cholesterol 40.3, Sodium 1058.2, Carbohydrate 22, Fiber 7.2, Sugar 3, Protein 13.4
ROMANO BEAN SALAD
There are two ways you can do this recipe. You can boil your beans, dress them and serve immediately. I prefer it dressed and left to marinate in the fridge overnight, which gives you something closer to a pickled bean.
Provided by Chef John
Time 4h20m
Yield 2
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
- Smash garlic, olive oil, mint, and salt using mortar and pestle.
- Pour vinegar and half of olive oil mixture over beans and toss well.
- Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
- Remove beans from refrigerator, top with fresh mint and serve.
Nutrition Facts : Calories 195.3 calories, Carbohydrate 17.3 g, Fat 13.8 g, Fiber 7.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 16 mg, Sugar 3.2 g
TOMATO SALAD WITH ITALIAN BEANS
Toss plum tomatoes with white and green beans to make this tomato salad. Parmesan and Italian dressing finish this Tomato Salad with Italian Beans recipe. .
Provided by My Food and Family
Categories Beans
Time 1h15m
Yield 8 servings, 2/3 cup each
Number Of Ingredients 6
Steps:
- Combine beans, tomatoes and dressing.
- Refrigerate 1 hour.
- Top with basil and cheese just before serving.
Nutrition Facts : Calories 290, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 19 g, Sugar 0 g, Protein 17 g
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