WARM WHITE BEAN SALAD
1 Bring water to a boil in a large saucepot. Add brussel sprouts and cook for 3-5 minutes until bright green and just tender.2 Drain well. Heat olive oil in a
Provided by Jamie Geller Test Kitchens
Categories Main
Time 25m
Yield 4 Servings
Number Of Ingredients 13
Steps:
- 1 Bring water to a boil in a large saucepot. Add brussel sprouts and cook for 3-5 minutes until bright green and just tender.2 Drain well. Heat olive oil in a large sauté pan over medium-high heat.3 Add well-drained sprouts and red onions and cook for 3-4 minutes, stirring occasionally, until sprouts are golden and onions are tender.4 Add garlic and cook for one more minute. Turn heat down to low and pour in chicken broth and vinegar.5 Stir in remaining ingredients and cook until heated through. Source: California Olive
Nutrition Facts :
WHITE BEAN SALAD
The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
- Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.
WARM CHICKEN AND WHITE BEAN SALAD (DIABETIC)
With the red and green and the white this is almost Christmasy looking. I love this myself and I hope that the Zaar folks will find that this is something they like just as well as I do. It quick and simple to do too.
Provided by Annacia
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard.
- Add mushrooms and saute 2-3 minutes. Add chicken cubes and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired.
- Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat.
Nutrition Facts : Calories 323.3, Fat 8.8, SaturatedFat 1.9, Cholesterol 47.6, Sodium 541.5, Carbohydrate 34.9, Fiber 10.4, Sugar 2.5, Protein 28.5
WHITE BEAN SALAD
Steps:
- Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.
- Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Gradually pour in olive oil until well combined. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 25.4 g, Fat 15.6 g, Fiber 7.4 g, Protein 7.2 g, SaturatedFat 2.1 g, Sodium 921.7 mg, Sugar 2.4 g
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 WHITE BEAN SALAD
Fresh lemon juice adds another layer of flavor to this side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 9
Steps:
- In a small saucepan, heat oil over medium heat. Add onion and carrots; cook, stirring frequently, until onion is lightly browned, about 5 minutes. Add bell pepper and garlic; cook, stirring, until pepper is crisp-tender, about 3 minutes.
- Stir in beans, lemon zest, and 1 cup water, and season with salt and pepper; bring to a boil. Reduce to a simmer; cover, and cook until beans have absorbed most of the liquid, about 10 minutes. Stir in lemon juice; season again with salt and pepper.
Nutrition Facts : Calories 147 g, Fat 4 g, Fiber 5 g, Protein 6 g
WARM WHITE BEAN SALAD
Make and share this Warm White Bean Salad recipe from Food.com.
Provided by CookingONTheSide
Categories Onions
Time 5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in medium nonstick skillet.
- Add the tomatoes, onion, bell pepper, sage, garlic, salt and pepper; cook, stirring occasionally, until the sauce thickens, about 5 minutes.
- Take off the heat and stir in the beans.
WARM WHITE BEAN AND STEAK SALAD
Provided by Marcela Valladolid
Time 23m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Steaks: Brush the steaks with olive oil; sprinkle liberally with salt and pepper, to taste. Heat a heavy saute pan over medium-high heat. Add the steaks and cook for about 4 minutes per side for medium-rare. Remove the steaks to a cutting board and let rest for 10 minutes. Slice crosswise into thin strips. Set aside.
- Bean salad: In a large bowl, combine the beans, olive oil, lime juice, garlic, scallions, cilantro, and oregano. Mix gently. Season with salt and black pepper, to taste.
- Put the bean salad on a platter and arrange the warm steak slices on top.
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
GRILLED TUNA WITH WARM WHITE BEAN SALAD
Steps:
- In a large saucepan simmer beans in salted water with crushed garlic until tender, about 1 hour, and drain, reserving 1/4 cup cooking liquid. In a small bowl mash 1/2 cup beans with a fork and return mashed and whole beans to pan with reserved liquid. Chop 1 cup arugula and stir into beans (off heat) with garlic paste, onion, parsley, 2 tablespoons lemon juice, and salt and pepper to taste. Keep bean salad warm, covered, over very low heat while cooking arugula.
- Prepare grill while beans are cooking.
- Rinse and pat dry tuna. On a plate combine tuna steaks with remaining tablespoon lemon juice, turning to coat, and sprinkle both sides with fennel seeds, pepper, and salt to taste. Grill fish on a lightly oiled rack set 5 to 6 inches over glowing coals about 3 minutes on each side, or until barely cooked through. (Alternatively, fish may be cooked in a heated well-seasoned ridged grill pan in same manner.)
- Arrange bean salad and remaining cup arugula on 4 plates and top with fish. Squeeze lemon over the fish.
WARM WHITE BEAN SALAD
Steps:
- In a small saucepan, heat the oil over medium heat. Add the onion and carrots; cook, stirring frequently, until the onion is lightly browned, about 5 minutes. Add bell pepper and garlic; cook, stirring, until pepper is crisp-tender, about 3 minutes. Stir in beans, lemon zest, and 1 cup water, and season with salt and pepper; bring to a boil. Reduce to a simmer; cover, and cook until beans have absorbed most of the liquid, about 10 minutes. Stir in the lemon juice; season again with salt and pepper.
WARM WHITE BEAN SALAD
A Healthy and Delicious winter salad! Also great as a side dish year round. Per Svg: 147 Calories 3.8 grms fat 6.3 grams protein 23. grms carb 5.4 grams fiber (PS .. Photo is not mine but extremely close to how it looks)
Provided by kim *
Categories Other Salads
Number Of Ingredients 8
Steps:
- 1. Heat oil in sm saucepan over med heat. Add onion & carrots & cook stirring frequently, until onion is lightly browned, about 5 minutes.
- 2. Add bell pepper & garlic & cook while stirring until pepper is crisp-tender, about 3 minutes.
- 3. Stir in beans, lemon zest, & 1 cup water. Season w/salt & pepper & bring to a boil. Reduce to a simmer; cover & cook until beans have absorbed most of the liquid, about 10 minutes. Stir in lemon juice (fresh real lemon juice is very important in this recipe), & season again w/salt & pepper. ENJOY!
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- Strip the leaves from the hard stems of the collards. Chop them into bite-sized pieces. Set aside.
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- Turn up the heat to medium-high. Add the chopped garlic, stir and cook for 5 minutes. Add the chopped greens with a generous pinch of salt and stir-fry until they start to wilt and soften.
WARM WHITE BEAN SALAD WITH SMOKED TROUT RECIPE | MYRECIPES
From myrecipes.com
Servings 6Total Time 40 mins
- To quick-soak the beans, put them in the pressure cooker and cover with 3 inches of water. Cover and bring to high pressure. Turn off the heat and let the pressure release naturally, about 5 minutes. Uncover and let cool, about 20 minutes.
- Drain and rinse the beans. Return them to the pressure cooker. Add the pancetta, garlic, carrot, rosemary and 1 tablespoon of the olive oil. Add 3 cups of water and bring to a boil. Cover and close the pressure cooker according to the manufacturer's instructions. Cook over very low heat, maintaining high pressure for 7 minutes. Let the pressure release naturally, then uncover and drain the beans.
- Transfer the beans to a large, wide bowl or deep platter. Add the lemon juice and remaining 1/4 cup of olive oil and season with salt and pepper. Arrange the trout on top, sprinkle with the parsley and serve right away or at room temperature.
WARM WHITE BEANS WITH ROASTED FENNEL RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (12)Total Time 34 minsServings 8Calories 140 per serving
- Combine fennel, 1 tablespoon oil, 1/2 teaspoon black pepper, 1/4 teaspoon salt, red pepper, and garlic in a large bowl; toss to coat fennel. Arrange fennel mixture in a single layer on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until fennel begins to brown. Stir; sprinkle cheese evenly over fennel mixture. Bake an additional 5 minutes or until golden brown.
- Heat a large nonstick skillet over medium heat; add the remaining 2 tablespoons oil. Add beans; cook 2 minutes or until heated. Add fennel mixture, spinach, the remaining 1/4 teaspoon black pepper, and remaining 1/4 teaspoon salt. Cook 2 minutes; serve immediately.
WARM WHITE BEAN KALE SALAD - LIVELY TABLE
From livelytable.com
Reviews 1Category SaladCuisine AmericanTotal Time 20 mins
- To make croutons, preheat oven to 400° F. Cut 1-2 pieces of whole grain sourdough into cubes. Toss with 1/2 tsp olive oil, a pinch a garlic powder, and a pinch of dried rosemary. Spread on a baking sheet and bake 10-15 minutes, stirring, or until crispy. Remove from oven and set aside.
- In a large skillet, heat oil over low heat. Add garlic and onions and sauté until onions are caramelized, about 10 minutes. Add kale and cook until kale is warm and slightly wilted. Add white beans and stir until beans are heated through.
- Remove from heat and squeeze lemon juice over the top. Sprinkle with salt and pepper to taste, then toss with croutons. Serve immediately.
WHITE BEAN AND KALE SALAD - SERVED WARM OR COLD! - THE ...
From theoliveblogger.com
Cuisine ItalianTotal Time 1 hr 50 minsCategory Soups & SaladsCalories 261 per serving
- In a medium pot, combine the white beans, marjoram, garlic, 2 tablespoons olive oil and 6 cups water. Bring to a boil over medium-high heat. Allow to cook for 5 mins at high boil and then reduce the heat to medium-low maintaining a gentle simmer. Cook, partially covered, for 1 hour 20 minutes and stir occasionally. (the beans should be just tender all the way through).
- Add the chopped kale, salt, pepper and red pepper flakes to the pot and stir to combine. Cover the pan and simmer until the kale is wilted and tender, an about 15 minutes. Stir in the remaining 1/2 cup olive oil and the cheese. Zest 1/2 of the lemon over top and squeeze juice to finish. Stir all to combine and serve warm.
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- Prepare the dressing first. In a small bowl, combine the olive oil, lemon juice, minced garlic, salt, and pepper. Set the dressing aside.
- Rinse and drain the canned beans. Allow them to drain while you prepare the rest of the ingredients.
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From foodandwine.com
5/5 Total Time 40 minsServings 6
- To quick-soak the beans, put them in the pressure cooker and cover with 3 inches of water. Cover and bring to high pressure. Turn off the heat and let the pressure release naturally, about 5 minutes. Uncover and let cool, about 20 minutes.
- Drain and rinse the beans. Return them to the pressure cooker. Add the pancetta, garlic, carrot, rosemary and 1 tablespoon of the olive oil. Add 3 cups of water and bring to a boil. Cover and close the pressure cooker according to the manufacturer’s instructions. Cook over very low heat, maintaining high pressure for 7 minutes. Let the pressure release naturally, then uncover and drain the beans.
- Transfer the beans to a large, wide bowl or deep platter. Add the lemon juice and remaining 1/4 cup of olive oil and season with salt and pepper. Arrange the trout on top, sprinkle with the parsley and serve right away or at room temperature.
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5/5 (3)Total Time 30 minsCategory SaladCalories 250 per serving
- Cook bacon over medium heat in a skillet until browned and crispy, turning every so often so they brown evenly on both sides. Transfer the bacon to a paper towel lined plate. Pour off all but 1 tablespoon of the bacon fat.
- Add the beans to the skillet and saute them until they are warmed through and have taken on the flavor of the bacon fat. Add the garlic and saute for 30 seconds.
- Remove the pan from the heat. Mix together all the dressing ingredients in a bowl and then pour the dressing into the skillet with the beans. Stir to warm it through.
- Divide the spinach among four salad bowls, then top each with a portion of the beans and dressing. Crumble the bacon over and shave some parmesan on top.
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