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
TUSCAN WHITE BEAN SALAD
This Tuscan White Bean salad is a super simple summer side dish that uses ingredients you probably already have on hand in your kitchen.
Provided by Kathryn | Urban Foodie Kitchen
Categories Veggies & Sides
Number Of Ingredients 8
Steps:
- Rinse and drain the beans and add to a medium mixing bowl.
- Add the remaining ingredients and mix well. Refrigerate for about 30 minutes then serve.
Nutrition Facts : ServingSize 1 /2 cup, Calories 140 kcal
WARM TUSCAN BEAN SALAD
Linda Arnold of Edmonton, Alberta sends this dressed up, white bean side dish that's coated in a tangy homemade vinaigrette. She says, "This is often a quick lunch and it also meets my gluten free diet needs."
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.
Nutrition Facts : Calories 136 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 285mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
WARM TUSCAN WHITE BEAN AND TOMATO SALAD WITH LEMON VINAIGRETTE
Enjoy the flavors of Tuscany -- aromatic thyme, oregano and rosemary -- in this warm white bean salad. Serve with grilled or roasted meats or chicken. Photo credit: Joanne Bruno from Eats Well with Others.
Provided by McCormick
Categories Salad and Dressings,
Yield 6
Number Of Ingredients 12
Steps:
- For the Lemon Vinaigrette, mix all ingredients in small bowl with wire whisk until well blended. Set aside.
- For the Salad, mix beans and tomatoes in large nonstick skillet. Cook on medium heat 5 minutes or until heated through, stirring occasionally. Remove from heat. Add Lemon Vinaigrette; mix lightly.
- Sprinkle with Parmesan cheese and parsley before serving.
Nutrition Facts : Calories 152 Calories
TUSCAN LEMON CHICKEN WITH WARM BEAN SALAD
This is my adaptation of an old recipe from Bon Appetit. Because the chicken has to marinate, and because I think it's best with dried rather than canned beans, it requires advance planning. But it's really quite simple and very good. It can be made with other chicken parts, but I like it best with chicken breasts. Note: Preparation time does not include soaking and cooking time for dried beans, but does include three hours for marinating chicken.
Provided by Chef Kate
Categories Chicken
Time 4h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- If using dry beans, rinse beans and place in bowl.
- Cover with three inches of water; leave to soak overnight or at least eight hours.
- Drain beans.
- Place in large saucepan, coverered with three inches of water.
- Do NOT salt.
- Allow to simmer one to two hours till soft (older beans take longer).
- Drain.
- If using canned beans, empty beans into colander and rinse well with warm water.
- Place chicken in baking dish large enough to accomodate all the pieces.
- A 12" x 9" pan should be adequate.
- Roughly chop five (or more if you love it) cloves of garlic.
- Sprinkle chopped garlic with coarse salt.
- Mash garlic and salt into a paste.
- Rub paste onto chicken pieces; sprinkle with ground pepper.
- Whisk together the lemon juice, 2 tablespoons of oil, 2 tablespoons of rosemary, the grated rind and the sugar.
- Pour mixture over chicken, cover chicken and chill up to three hours.
- If you like, you can turn it in the marinade once or twice--not a critical step.
- Preheat oven to 350°F Place drained cannellini in a large skillet.
- Add the remaining garlic, chopped fine, the remaining rosemary and olive oil and season with salt and pepper.
- Uncover chicken and bake 35-40 minutes, basting occasionally.
- Remove from oven.
- Preheat broiler.
- Broil chicken till golden brown--3-5 minutes.
- When the chicken is almost done, gently warm the beans till heated through.
- Ladle beans onto serving platter.
- Top with chicken and juices from pan.
- Note: If you would like more sauce (and your baking dish is safe for the stovetop--if not, scrape any fond into a saute pan), place baking dish over medium high heat, add a splash of white wine and or chicken stock, deglaze and reduce.
TUSCAN CHICKEN WITH WARM BEAN SALAD
Steps:
- Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
- Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
- Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
- Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.
TUSCAN WHITE BEAN SALAD
Provided by Moira Hodgson
Categories salads and dressings, side dish
Time 55m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Soak the beans in water to cover overnight.
- Drain the beans and simmer in water to cover until tender (about 30 minutes).
- Combine the remaining ingredients and toss with the warm beans. Correct seasoning and add more olive oil if necessary. Serve at room temperature.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 8 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 354 milligrams, Sugar 4 grams
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
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