Mediterranean White Bean Salad Food

EASY WHITE BEAN SALAD

Steps:

• Add white beans, cucumbers, tomatoes, green onions, parsley and mint to a large mixing bowl.
• Add lemon zest. Season with salt and pepper, then add za'atar, sumac and Aleppo pepper.
• Finish with lemon juice and a generous drizzle of extra virgin olive oil (2 to 3 tablespoons).Give the salad a good toss to combine. Taste and adjust seasoning. Add feta cheese, if you like. (For best flavor, let the salad sit in the dressing for 30 minutes or so before serving. See notes).

MEDITERRANEAN-STYLE BEAN SALAD

Steps:

• Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
• Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat's cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat's cheese, then serve.

MEDITERRANEAN WHITE BEAN SALAD

Steps:

• Rinse tomatoes and spinach leaves.
• Halve tomatoes if desired, and cut leaves into ribbons.
• Slice or halve black olives.
• Chop avocado.
• Combine beans and vegetables in a large bowl.
• Whisk lemon juice, olive oil and honey together. Pour over vegetables.
• Stir gently to combine. Add salt and pepper to taste.
• Serve immediately or chill. Bring back to room temperature before serving.

MEDITERRANEAN BEAN SALAD

Steps:

• In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.

MEDITERRANEAN WHITE BEAN SALAD WITH BALSAMIC CARAMELIZED ONIONS

Steps:

• Marinate mushrooms in balsamic vinegar and set aside while preparing other ingredients.
• In large pot, add white beans, sun dried tomatoes, basil (if desired), and artichoke hearts. Oil from sun dried tomatoes should be sufficient to keep mixture from sticking to the pot. Cook on low heat while carmelizing onions.
• In a frying pan, add peanut oil and cook on medium-high heat for a minute or two until oil is heated to desired temperature (when the fat begins to "ripple").
• Add chopped onions and stir to coat with oil. Add a pinch of salt to absorb water from onions and to speed up caramelizing.
• Continue to stir the onions. Onions will begin to stick to the pan a bit (which is good) and will begin to darken. If the onions are sticking too much, add a small amount of water to deglaze. Keep stirring.
• Continue the deglazing process until onions are a deep, rich brown. Adjust heat if onions seem to be cooking too fast, starting to burn rather than brown.
• Add garlic to onions (if desired) and cook for an additional minute only (garlic will become bitter if overcooked).
• Drain balsamic marinade from mushrooms into the frying pan with garlic and onions. Also add the raw sugar. Cook over a medium heat for a few additional minutes, stirring frequently, to completely dissolve sugar. Add marinated mushrooms and continue cooking for 2-3 minutes until mushrooms are well heated.
• Add onion/mushrooms mixture to the pot of white beans, sun dried tomatoes, and artichoke hearts. Simmer for several minutes to allow flavors to combine.
• Serve hot or chilled.

MEDITERRANEAN WHITE BEAN AND TUNA SALAD

Steps:

• First combine all of the liquid ingredients,garlic, salt and pepper. Whisk.
• Add the remaining ingredients. Stir to combine.
• Refrigerate at least 2 hours for best results.
• You could add chopped black olives or diced tomatoes on top to garnish.