Simple Italian Bean Salad Food

ITALIAN GREEN BEAN SALAD

Italian Green Bean Salad image

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

Ingredients

1-1/2 pounds fresh green beans, trimmed
1/2 cup thinly sliced roasted sweet red peppers
1/2 cup fresh basil leaves, thinly sliced
3 tablespoons pine nuts, toasted
2 tablespoons plus 1-1/2 teaspoons olive oil
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt

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

CLASSIC ITALIAN BEAN SALAD

Classic Italian Bean Salad image

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

Ingredients

1/4 cup olive oil
1 small red onion, diced
2 garlic cloves, crushed
1 celery, finely chopped
1 long red chili, deseeded, finely chopped
400 g borlotti beans, drained, rinsed
400 g cannellini beans, drained, rinsed
2 roma tomatoes, deseeded, finely chopped (use regular tomatoes if roma not available)
1/4 cup flat leaf parsley, chopped
1 tablespoon red wine vinegar

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

VERY BEST ITALIAN BEAN SALAD

VERY BEST ITALIAN BEAN SALAD image

Many bean salads call for adding sugar to them, but I personally don't like the sweet taste it gives to the salad. This Italian Bean Salad is fresh and delicious! It's great to take to a potluck, picnic or BBQ because it travels well. Every time I make it, there's never any left and people want the recipe. I hope you enjoy it as much as we do..:)

Provided by Barbara M.

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 large red onion
1/2 large English cucumber, peeled
2 celery ribs, diced
1 1/2 cups chopped loose Italian parsley
1 (15 ounce) can chickpeas, drained and rinsed
1 (15 ounce) can red kidney beans, drained and rinsed
1 (15 ounce) can cannellini beans, drained and rinsed
1 (15 ounce) can cut green beans, drained and rinsed
1/3 cup olive oil
1/3 cup red wine, and balsamic vinegars (mix equal parts of both vinegars together to get a total amount of one third cup)
1 teaspoon dried oregano or 1 teaspoon dried Italian spices
1 teaspoon season salt
1/2 teaspoon black pepper

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.

Nutrition Facts : Calories 384.5, Fat 13.8, SaturatedFat 1.9, Sodium 629.7, Carbohydrate 49.6, Fiber 14.9, Sugar 3.5, Protein 15.1

ITALIAN BEAN SALAD

Italian Bean Salad image

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

Ingredients

2 (15 ounce) cans white beans, drained
1 small red onion, minced
3 stalks celery, diagonally sliced
1/4 cup sliced scallion
1/2 cup minced parsley
2 tablespoons balsamic vinegar
1 tablespoon olive oil
fresh ground pepper

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

EASY ITALIAN BEAN SALAD

Easy Italian bean salad image

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

Ingredients

1 bunch spring onions
2 garlic cloves , crushed
1 red chilli , seeded and finely chopped
2 x 400g cans cannellini beans , drained and rinsed
1 can of butter beans
6 tbsp olive oil
2 tbsp white wine vinegar
plenty of chopped parsley

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 BEAN SALAD

Italian Bean Salad image

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

Ingredients

1 package (9 ounces) frozen cut green beans, cooked and drained
1 cup garbanzo beans or chickpeas, rinsed and drained
1/3 cup julienned red onion
1/4 cup Italian salad dressing
1/8 teaspoon salt or salt-free seasoning blend

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 & TUNA SALAD

Italian Bean & Tuna Salad image

Very simple yet tasty salad. Perfect to keep in fridge for snacking or as addition to a "soup and salad" dinner. ETA: you must also drain the tuna well before proceeding with recipe. This should take care of the oiliness that the poster noted.

Provided by celebration

Categories Tuna

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 (16 ounce) cans cannellini beans, rinsed and drained
2 (6 ounce) cans high quality tuna in vegetable oil
1/3 cup extra virgin olive oil
1 tablespoon red wine vinegar
2 garlic cloves, minced
1/3 cup finely chopped red onion
2 tablespoons finely chopped fresh parsley

Steps:

Rinse and drain beans.
Drain tuna.
Mix with rest of ingredients.
Toss lightly and add salt and freshly ground pepper to taste.
Serve at room temperature.

Nutrition Facts : Calories 434.1, Fat 17.2, SaturatedFat 2.7, Cholesterol 10.2, Sodium 211.2, Carbohydrate 39.2, Fiber 9.7, Sugar 0.9, Protein 31.4

SIMPLE ITALIAN BEAN SALAD

Simple Italian Bean Salad image

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

Ingredients

3 spring onions, chopped (aka scallions or green onions)
2 garlic cloves, finely minced
1 red chile, deseeded and finely chopped
2 (400 g) cans cannellini beans
1 (400 g) can butter beans, drained
6 tablespoons olive oil
2 tablespoons white wine vinegar
salt and pepper, to taste
1/2 cup flat leaf parsley, chopped

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.

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