WHITE BEAN CAPRESE SALAD
Beloved pantry white beans add substance to this take on caprese salad, which comes together in no time. It's a perfect side for grilled chicken or fish, and can be easily doubled to work as a main course when it's too hot to turn on the oven. If you're so inclined, a handful of spicy arugula, thinly sliced roasted red peppers or ribbons of prosciutto - or all three - would also be nice additions. This dish is easily transportable and tastier when eaten while sitting in a lawn chair.
Provided by Colu Henry
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.
- Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.
- Drizzle the salad with the balsamic vinegar and top with the remaining basil. Taste and adjust seasonings to your liking. Add a drizzle or so more of oil and vinegar if needed. Finish with flaky salt.
WHITE BEAN SALAD
Provided by Florence Fabricant
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Shell the beans. (For dried beans, rinse them, place in saucepan, cover with water to 2 inches, and bring to boil. Remove from heat; allow beans to soak for 1 hour.)
- Heat 1 tablespoon oil in large, heavy pot. Add carrots, onions and garlic, and saute over medium-low heat, stirring, for about 5 minutes, until tender. Add fresh beans (or soaked and drained dried beans) and 8 cups water. Add tied herbs; bring to simmer.
- Partly cover pot, and simmer fresh beans about 30 minutes, until they are tender. (Dried beans should be simmered for about 1 1/2 hours, and any foam on the water's surface should be skimmed off.)
- When beans are nearly tender, about 10 minutes before end of cooking time, add salt to taste. When beans are tender (make sure they are not undercooked), drain them.
- Remove garlic and herbs, transfer beans to large bowl lined with paper towels and toss them lightly to dry them. Cover to keep them warm.
- Beat remaining olive oil and vinegars together in salad bowl. Season with salt and pepper. Add warm beans and parsley. Fold all ingredients together, and season to taste with salt and pepper. Serve while still warm.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 13 grams, Carbohydrate 57 grams, Fat 16 grams, Fiber 19 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1184 milligrams, Sugar 3 grams
MOZZARELLA, TOMATO, & WHITE BEAN SALAD
Nice bean salad. A quick side dish to bring to a summer barbecue or party. I prefer the grape tomatoes but any favorite kind of yours will be nice.
Provided by Catcooks123
Categories Beans
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut up the cheese and tomatoes if nessary.
- Rinse the beans In cold water very well, carefully drain.
- Place these ingredients in a bowl with some of the basil.
- (save some for garnish) Whip together dressing ingredients.
- add to bowl blend with care not to break up the beans.
- Taste and add more seasoning if necessary.
- Line a salad bowl or platter with lettuce leaves add the bean salad on top of it.
- Spot basil around for garnish.
- A nice touch is to add a large 12 cut tomato in center or some colored bell peppers for flare.
Nutrition Facts : Calories 419.2, Fat 27.9, SaturatedFat 8.4, Cholesterol 36.4, Sodium 693.2, Carbohydrate 22.3, Fiber 6.9, Sugar 5.9, Protein 20.4
WHITE BEAN AND FRESH MOZZARELLA SALAD
Make and share this White Bean and Fresh Mozzarella Salad recipe from Food.com.
Provided by sofie-a-toast
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Drain beans and rinse well.
- In a bowl, combine the beans, oregano, cheese, and shallot.
- In a small bowl, mix the salt, pepper, oil and vinegar. Pour over the beans, toss with basil.
- this can marinate and sit until dinner or be served immediately. Add the spinach right before serving.
Nutrition Facts : Calories 160, Fat 13.2, SaturatedFat 4.7, Cholesterol 22.4, Sodium 385.9, Carbohydrate 3.7, Fiber 0.5, Sugar 1, Protein 7.1
WHITE BEAN SALAD
Tip: Use any combination of fresh herbs you like: basil, parsley and mint are nice, and rosemary would also work well - as would fresh thyme or oregano.
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
- Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.
Nutrition Facts : Calories 142 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Carbohydrate 20 grams, Fiber 6 grams, Protein 5.5 grams
FRESH MOZZARELLA PASTA SALAD
A take on a traditional Caprese, but modified into a light summer pasta salad that goes great with anything off the grill, or just on its own. When I eat it on its own, I sometimes add about a cup of any chunked, cold sausage (I suggest pepperoni or a lighter summer sausage). Any pasta is fine, but I like the orzo's size.
Provided by Meghan
Categories Salad 100+ Pasta Salad Recipes Italian Pasta Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 10 minutes. Drain well, and let cool.
- Mix the mozzarella cheese cubes, tomatoes, basil, crushed red pepper flakes, and salt with olive oil in a salad bowl. Gently mix in the orzo pasta, and toss lightly to coat the ingredients with oil.
Nutrition Facts : Calories 370 calories, Carbohydrate 42.5 g, Cholesterol 35.4 mg, Fat 14.4 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 7.2 g, Sodium 69 mg, Sugar 3.4 g
TUSCAN WHITE BEAN SALAD WITH SPINACH, OLIVES, AND SUN-DRIED TOMATOES
Steps:
- 1. To quick-soak the beans: Place the beans in a large pot with water to cover by 3 inches and bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Remove from the heat, drain, and rinse.
- 2. To cook the beans: Place the beans in a large pot and add enough water to cover by 3 to 4 inches. Bring to a boil, lower heat, and simmer, uncovered, 45 minutes to 1 hour, or until beans are tender but still firm. Drain and rinse the beans thoroughly. Set aside to cool.
- 3. Heat the olive oil in a skillet over medium heat. Add the onion and cook and stir until slightly brown, about 5 minutes.
- 4. Toss the beans, onion, spinach, sun-dried tomatoes, mozzarella, and olives in a large bowl with the vinaigrette until just combined. Season with salt and pepper and serve immediately or refrigerate in an airtight container until ready to use or up to 1 day. If refrigerating, add the spinach just before serving.
WHITE BEAN, HAM AND MOZZARELLA SALAD
Our White Bean, Ham and Mozzarella Salad is as colorful as it is flavorful. Not only is this salad made up of amazing ingredients, but the unique dressing really makes it stand out from the crowd. Liven up your menu tonight with our White Bean, Ham and Mozzarella Salad.
Provided by My Food and Family
Categories Meal Recipes
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk first 3 ingredients until blended.
- Toss salad greens with tomatoes, beans, ham and cheese in large bowl.
- Add dressing mixture and croutons just before serving; toss lightly.
Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 30 mg, Sodium 960 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 16 g
GREEN BEAN AND MOZZARELLA SALAD
Your tailgate crowd will love this bright, tasty salad from Stasha Wampler of Clinchport, Virginia. It's easy to make and take.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Place beans in a small saucepan and cover with water. Bring to a boil; cook, uncovered, for 6-8 minutes or until crisp-tender. Drain and rinse in cold water. , Place beans in a large salad bowl. Add the remaining ingredients; gently toss to coat. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 153 calories, Fat 12g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 438mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.
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