MARINATED WHITE BEANS
To add flavor to otherwise basic canned white beans, we start by slowly softening garlic in olive oil. Then we add more aromatics like rosemary and lemon zest to further infuse the oil. Tossed in this fragrant bath with fresh parsley and tomatoes, the beans can be served on-or with-just about anything, including toasted baguette slices or crackers for a snack, and salad greens plus crunchy vegetables (and a can of tuna or some cooked chicken) for a fast lunch. As a bonus, the beans will keep in the refrigerator for up to four days.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don't let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice.
- Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired.
MARINATED BEANS RECIPE
Delicious marinated bean recipe with vibrant herbs and zesty shallots.
Provided by Samantha
Categories Main Course
Time 10m
Number Of Ingredients 8
Steps:
- Add chopped shallot to a small bowl and top with white wine vinegar until just covered. Set aside.
- Add beans to a medium bowl and cover with olive oil. Add herbs, salt, and peppers and gently mix until blended.
- Add shallot to bean mixture and gently mix until well combined.
- Place in an airtight jar or container and keep in fridge for up to 5-7 days.
Nutrition Facts : Calories 237 kcal, Carbohydrate 32 g, Protein 12 g, Fat 7 g, SaturatedFat 1 g, Sodium 21 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving
MARINATED THREE BEAN SALAD
Fresh herbs and cayenne pepper provide the fantastic flavor in this marinated salad featuring fresh veggies and canned beans. -Carol Tucker, Wooster, Ohio
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the beans, tomato, onion, celery and peppers. In a small bowl, whisk the remaining ingredients; gently stir into bean mixture. Cover and refrigerate for 4 hours, stirring occasionally.
Nutrition Facts : Calories 184 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 452mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 8g fiber), Protein 8g protein.
MARINATED MIXED BEANS
Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.
Provided by Amiel Stanek
Categories Bon Appétit Side Lunch Bean Herb Quick and Healthy Quick & Easy
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Combine shallot and vinegar in a small bowl and let sit 5 minutes.
- Meanwhile, mix herbs and oil in a large bowl to coat herbs. Add beans and red pepper and toss to combine. Season generously with salt.
- Add shallot mixture to bean mixture and toss gently to combine.
- Do Ahead
- Beans can be made 3 days ahead. Cover and chill.
MARINATED BEANS RECIPE
The sharp bite of red wine vinegar gives balance to the earthy flavor of beans. Shallots, green onions, and fresh herbs bring a punch of brightness to this simple dish.
Provided by Jenny McGruther
Time 15m
Number Of Ingredients 8
Steps:
- Dump the beans into a medium mixing bowl, and then stir in the shallot, green onions, parsley, salt, and crushed red pepper flakes. Drizzle the vinegar and olive oil over the beans, and stir.
- Allow the beans to marinate for at least 10 minutes, and then serve. Store any leftovers in a tightly sealed container in the fridge for up to 5 days.
Nutrition Facts : Calories 223 kcal, Carbohydrate 23 g, Protein 9 g, Fat 11 g, SaturatedFat 2 g, Sodium 308 mg, Fiber 8 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
MARINATED BEAN SALAD
Steps:
- Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
- In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.
MARINATED FRESH GREEN BEANS
Make and share this Marinated Fresh Green Beans recipe from Food.com.
Provided by Tom G
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the first six ingredients to make a vinaigrette.
- Clean and remove ends from green beans.
- Chop the onion.
- Place beans and onions in a medium sized bowl that has a tight fitting cover.
- Pour 1/3 of the vinaigrette over the beans and onion.
- Put the cover on the bowl and toss to coat.
- Refrigerate for a minimum of 4 hours.
- Serve chilled.
- The remaining vinaigrette can be used on salads, vegetables etc and will keep in the refrigerator for up to 5 days.
Nutrition Facts : Calories 546, Fat 54.8, SaturatedFat 4.1, Sodium 298.4, Carbohydrate 15.5, Fiber 3.3, Sugar 10.6, Protein 2.3
MARINATED, MIXED VEGETABLES
This is one of my favorite summer side-dishes. Though it's great any time of the year, it's particularly good when fresh, locally-grown produce is available. The marinade, an improvisation from some forty years ago, has withstood the test of time to become my signature salad dressing/marinade. Try it with your favorite salad ingredients or as a marinade for seafood.
Provided by crrllssn
Categories Salad Dressings
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, bring water and salt to a boil. Add cauliflower, carrot and beans; cook for 2 minutes after water returns to a boil. Add fennel; cook for 3 minutes after water returns to a boil. Drain, rinse with cold water, drain.
- To prepare marinade, whisk all ingredients together in small bowl.
- Place cooked vegetables in a large bowl. Add mushrooms, onion and cilantro. Pour marinade over vegetables; toss well to coat. Refrigerate for 4 hours or more. Drain before serving or serve with a slotted spoon.
Nutrition Facts : Calories 230.1, Fat 18.5, SaturatedFat 2.6, Sodium 1892.2, Carbohydrate 14.9, Fiber 4.5, Sugar 4.9, Protein 4.7
CLASSIC MARINATED VEGETABLES
-Elizabeth Powell, Elizabethton, Tennessee
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2-3 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first six ingredients. In another bowl, whisk the sugar, vinegar, oil and salad dressing. Pour over vegetable mixture and stir to coat. Cover and refrigerate for 2 hours or overnight.
Nutrition Facts : Calories 229 calories, Fat 11g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 106mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 5g fiber), Protein 5g protein.
MARINATED CHICKPEAS
A lovely and refreshing salad or appetizer, better if it's allowed to sit and marinate a few days. You can also pop it in a blender for quick and tasty hummus.
Provided by Rita Spangler
Categories Side Dish Beans and Peas
Time 8h10m
Yield 4
Number Of Ingredients 8
Steps:
- Place chickpeas in a bowl. Add olive oil, oregano, lemon juice, lemon zest, parsley, garlic, and sea salt and mix well. Marinate chickpeas in the refrigerator, 8 hours to overnight.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 16.6 g, Fat 11 g, Fiber 3.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 289.9 mg, Sugar 0.2 g
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