Tomato Mint And Cannellini Bean Salad Food
EASY WHITE BEAN SALAD
Simple white bean salad loaded with bright Mediterranean flavors! Canned beans, chopped veggies, and fresh herbs tossed together in one big bowl. No fancy dressing here, a squeeze of lemon juice and extra virgin olive oil is all you need. Prepare it ahead for best flavor (see notes).
Provided by Suzy Karadsheh
Categories Salad
Time 15m
Number Of Ingredients 11
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).
Nutrition Facts : Calories 180 calories, Sugar 5.6 g, Sodium 669 mg, Fat 5.8 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 27.1 g, Fiber 7.1 g, Protein 8.2 g, Cholesterol 3.2 mg
CHERRY TOMATO AND WHITE BEAN SALAD
This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.
Provided by Lidey Heuck
Categories brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
- Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.
TOMATO, MINT AND CANNELLINI BEAN SALAD
Make and share this Tomato, Mint and Cannellini Bean Salad recipe from Food.com.
Provided by AmandaInOz
Categories Beans
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Blanch 4 ripe tomatoes in boiling water for 30 seconds, drain and rinse under cold running water.
- Remove skins and coarsely chop.
- Place in a large bowl with cannellini beans, garlic, mint leaves, extra virgin olive oil and red wine vinegar.
- Season with sea salt and cracked black pepper and toss gently to combine.
Nutrition Facts : Calories 365, Fat 7.7, SaturatedFat 1.2, Sodium 19.9, Carbohydrate 56.1, Fiber 14.4, Sugar 4, Protein 20.8
TOMATO & MINT SALAD
A fruity Sicilian olive oil brings out the best in this refreshing salad
Provided by Ursula Ferrigno
Categories Lunch, Side dish, Supper
Time 10m
Number Of Ingredients 5
Steps:
- Halve the tomatoes and scatter over a large plate. Finely chop the red onion and tear up the mint leaves. Throw the onion and mint over the tomatoes. Can be kept, covered, 3-4 hours ahead. Just before serving, drizzle with extra virgin olive oil, season with salt and ground black pepper and finely grate a little lemon zest over the top.
Nutrition Facts : Calories 62 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium
REFRESHING CANNELLINI BEAN SALAD
A wonderfully refreshing bean salad, great served alongside BBQ meats. Every now and again I'll add in a chopped tomato or two.
Provided by Stardustannie
Categories Beans
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Drain the beans and rinse under cold water, drain well.
- Into a food processor or blender, put the garlic, olive oil, lemon juice, basil leaves, parsley leaves, cumin, salt and pepper.
- Pulse for a few seconds so that there is still texture. Put the beans into a bowl and pour over the dressing, toss well.
- If possible leave for at least 30 minutes at room temperature before serving -- but can be eaten right away and still be very flavoursome.
Nutrition Facts : Calories 592.7, Fat 28.1, SaturatedFat 4, Sodium 21.4, Carbohydrate 65.9, Fiber 14.9, Sugar 1.3, Protein 22.6
CANNELLINI BEAN SALAD
This came from my South Beach Diet newsletter, Daily Dish. It is perfect for Phase 1 dieters but of course good for anyone. This quick, easy bean salad is great cold or at room temperature, making it a good take-along dish for work or a potluck. Serve it as a side with grilled chicken or fish. You can substitute 2 or 3 tablespoons chopped fresh herbs for dried oregano or try dried basil instead if you wish.I used garbanzo beans since I didn't have cannellini and it is awesome. Enjoy!
Provided by Bay Laurel
Categories < 15 Mins
Time 10m
Yield 1 per serving, 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together oil, vinegar, onion, and oregano in a large mixing bowl. Add cucumbers, beans, and bell pepper; toss to combine. Season with salt and pepper and serve.
Nutrition Facts : Calories 239.4, Fat 7.4, SaturatedFat 1.1, Sodium 10.2, Carbohydrate 34.3, Fiber 8.2, Sugar 4.3, Protein 11.7
CANNELLINI BEAN SALAD WITH FETA CHEESE AND MINT
Adapted from The Wine & Food Lover's Diet, this couldn't be simpler. You could start from dried beans and use fresh peas, but it's delicious with beans from th can and peas from the freezer. The cooking time is macerating time.
Provided by Chef Kate
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large serving bowl, combine peas, beans, mint, red and yellow peppers, garlic, oil, vinegar, oregano and feta.
- Taste for seasoning and adjust with salt and pepper.
- Let the salad stand for 30 minutes.
- Toss gently before serving.
Nutrition Facts : Calories 260.4, Fat 9.3, SaturatedFat 2.5, Cholesterol 8.3, Sodium 113.9, Carbohydrate 32.8, Fiber 8.4, Sugar 2.4, Protein 13.2
WHITE BEAN TOMATO SALAD
This end-of-summer favorite is light and fresh. It's ideal for using up the last of your garden's produce.-Mary Merchant, Island Pond, Vermont
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.
Nutrition Facts : Calories 134 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 292mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
TOMATO SALAD WITH LEMON AND MINT
This fresh and bright tomato salad is good with cheeseburgers, grilled chicken, or tuna steaks.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together lemon zest, lemon juice, and oil. Season with salt and pepper.
- Add onion and tomatoes to bowl. Toss to combine. Season to taste with salt and pepper and sprinkle with mint leaves.
Nutrition Facts : Calories 129 g, Fat 8 g, Fiber 5 g, Protein 3 g
CANNELLINI BEAN, CHERRY TOMATO & RED ONION SALAD
A superhealthy salad that counts as 3 of your 5-a-day and is low fat - great for al fresco eating
Provided by Good Food team
Categories Buffet, Lunch, Side dish, Supper
Time 5m
Number Of Ingredients 5
Steps:
- Rinse and drain the beans and mix with the tomatoes, onion and vinegar. Season, then add basil just before serving.
Nutrition Facts : Calories 218 calories, Fat 2 grams fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.99 milligram of sodium
CANNELLINI BEAN SALAD
Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
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5/5 (22)Calories 182 per servingCategory Side Dish
- Do the prep work: Open the cans, pour the contents into a colander, and rinse well under water. Mince the onions and parsley. Slice the tomatoes in half.
- Mix Together: Add all the ingredients to a large bowl and mix it together well. Season to taste with salt and pepper.
- Serve: Serve immediately, or cover and set it the refrigerator until you're ready to serve. Quickly toss the salad once more before before serving.
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