Simple Healthy Italian Bean Salad Food

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.

SIMPLE, HEALTHY, ITALIAN BEAN SALAD

Steps:

• Place all the ingredients in a bowl and toss together gently. Taste for salt, add more if necessary. Serve with crusty Italian bread

BEST BEAN SALAD

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.

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.

ITALIAN BEAN SALAD

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.

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.

ITALIAN GREEN BEAN SALAD

Steps:

• Cook beans in 2 quarts boiling, salted water until crisp-tender, about 7 minutes.
• Drain and rinse well under cold water; drain again and pat dry.
• Combine vinegar,mustard and salt in medium bowl.
• Slowly whisk in oil in thin stream.
• Combine beans, onion and 1/2 cup pine nuts in large bowl; mix in vinaigrette.
• Season to taste with salt and pepper and let marinate 15 to 30 minutes.
• Alternate radicchio and Bibb lettuce leaves over large platter.
• Mound bean mixture in center, sprinkle with reserved pine nuts 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.

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.

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.

ITALIAN GREEN BEAN SALAD

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.,