Red And 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).

QUICK AND EASY WHITE BEAN SALAD

Steps:

• Let the onion marinate in lemon juice: After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. According to my mother, this will take the edge off the onion.
• Combine all ingredients into a serving dish: You can serve right away if you want, but if you chill for a few hours, the flavors will come together better. Lasts a couple of days in the refrigerator.

WHITE BEAN SALAD

Steps:

• Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
• Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.

RED BEAN SALAD

Steps:

• Combine all ingredients in a medium bowl and toss well; adjust seasonings.

RED AND WHITE BEAN SALAD

Steps:

• Discard seeds from tomatoes;dice.
• Peel cucumber,leaving some peel on.
• Discard seeds and dice.
• In large bowl combine all ingredients and mix.

WHITE BEAN SALAD WITH RED ONION AND PARSLEY

Steps:

• WHITE BEAN SALAD WITH RED ONION AND PARSLEY: In sieve or colander, rinse beans under cold running water; drain.
• Thinly slice onion and separate into rings.
• In salad bowl, combine beans, onion, radishes, garlic, parsley and vinaigrette; toss to mix.
• Season with salt and pepper to taste.
• (Salad can be prepared to this point and refrigerated for up to 1 day.) At serving time, arrange salad on a bed of red lettuce.
• Makes 4 to 6 servings.
• CLASSIC VINAIGRETTE: In bowl, whisk together vinegar, mustard, salt and pepper to taste; Stir in fresh herbs (if using).
• Cover and refrigerate for up to 1 weel.
• Makes about 1 cup.
• KEEP THIS DRESSING ON HAND IN THE REFRIGERATOR TO USE ON A VARIETY OF SALADS.
• RECIPE CAN BE DOUBLED.

WHITE BEAN AND RED ONION SALAD

Steps:

• Drain the beans in a colander and rinse well with cold running water.
• Combine with onion in a large bowl.
• Stir the remaining ingredients in a small bowl until blended.
• Add to the beans and onions and toss until coated.
• Let stand or chill briefly and toss again before serving.
• These are even better the second day!

RED, WHITE AND BLACK BEAN SALAD

Steps:

• Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.
• Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
• Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.