BEAN AND VEGETABLE SALAD
"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.
Nutrition Facts : Calories 176 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 358mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges
WHITE BEAN & VEGGIE SALAD
This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.
Provided by Katie Webster
Categories Quick & Easy Low-Calorie 20-Minute Dinner Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Combine greens, veggies, beans and avocado in a medium bowl. Drizzle with vinegar and oil and season with salt and pepper. Toss to combine and transfer to a large plate.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.7 g, Fat 24.6 g, Fiber 13.3 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 321.3 mg, Sugar 2.9 g
WHITE BEAN AND ASPARAGUS SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Mix one 15-ounce can cannellini beans (drained and rinsed) with 1 grated garlic clove, 1/4 cup olive oil and 2 tablespoons tarragon vinegar or white wine vinegar in a large bowl; let stand 15 minutes. Shave 1 bunch trimmed jumbo asparagus into ribbons with a vegetable peeler. Add to the bowl along with 1 tablespoon chopped tarragon and another 1 teaspoon vinegar; season with salt and pepper and toss. Toast 3 tablespoons panko in 1 tablespoon olive oil in a skillet; sprinkle over the salad.
WHITE BEAN AND VEGETABLE SALAD
Categories Salad Onion Vegetarian Low Cal Low/No Sugar Lima Bean Bell Pepper Carrot Chill Vegan Parsley Simmer Gourmet
Yield Serves 8 as a first course
Number Of Ingredients 9
Steps:
- In a large heavy saucepan combine the soaked beans with enough cold water to cover them by 1 inch and simmer them, uncovered, for 15 minutes, or until they are tender but not falling apart. While the beans are cooking, in a heavy skillet cook the onion, the carrots, and the garlic in 2 tablespoons of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. Reserve 1/2 cup of the cooking liquid, drain the beans, and in a bowl combine them with the vegetable mixture, the reserved cooking liquid, the remaining 6 tablespoons oil, the parsley, the lemon juice, and salt and pepper to taste. Let the salad stand, covered and chilled, for 3 hours to allow the flavors to develop. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad at room temperature with the pita wedges.
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
GRILLED VEGETABLE AND WHITE BEAN SALAD
This came from the BBC's tv program Economy Gastronomy. They served this as part of a whole meal as a side dish with roast lamb. We made the whole meal, too, but the salad was the best part! This could be a main dish for a veggie meal.
Provided by SolightlyUK
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a griddle pan over a medium to high heat. Drizzle over the one T olive oil.
- Cook the peppers for 4 - 5 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan to a dish that can be kept warm and set aside.
- Add the onion rings to the pan the peppers were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the peppers and keep warm.
- Add the courgette slices to the pan the onion was cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the onions & peppers and keep warm.
- Add the mushrooms to the pan the courgettes were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the other veggies and keep warm.
- Add the griddled vegetables to a large serving bowl. Add the beans, tomatoes, basil leaves, rocket leaves and feta cheese and mix well to combine.
- Drizzle over the extra virgin olive oil and the balsamic vinegar, to taste. Season with salt and black pepper.
Nutrition Facts : Calories 260.3, Fat 9.8, SaturatedFat 4.4, Cholesterol 22.2, Sodium 554.5, Carbohydrate 35.2, Fiber 8.8, Sugar 9.7, Protein 12.3
WHITE BEANS AND VEGETABLES
This recipe for Iranian Pilaki is from "Extending the Table". I haven't made it yet but am submitting it for the Zaar World Tour 3. Cook time includes soaking time for dried beans.
Provided by luvinlif2k
Categories One Dish Meal
Time 11h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and sort dried beans and place in a large soup pot.
- Add water and soak overnight(or use package directions for quick method).
- After soaking (do not drain) add salt and bring to a boil.
- Reduce heat, cover and simmer 1-1 1/2 hours, until nearly tender.
- Add remaining ingredients.
- Return to a boil.
- Cover and simmer 45 minutes, stirring occasionally to prevent sticking.
- Serve with fresh, warm bread.
- NOTE: Leftovers from this dish can be served cold on lettuce leaves for a salad. Garnish with lemon slices and tomato wedges.
Nutrition Facts :
GRILLED VEGETABLES AND WHITE-BEAN FATTOUSH
Grilled peppers and red onion are combined with briny feta and herb-coated cannellini beans in this take on a Lebanese fattoush salad. Pita chips and a generous drizzle of red-wine vinaigrette bring crunch and brightness.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat a grill or broiler to medium-high. Stir together 2 tablespoons oil and harissa. Brush mixture over peppers and onion; season lightly with salt and pepper. Grill, turning once, until tender and charred in places, about 15 minutes.
- Whisk together vinegar and remaining 6 tablespoons oil; season with salt and pepper. Toss escarole with 2 tablespoons dressing; season with salt and pepper. Mound onto a serving platter.
- Toss beans and herbs with 2 more tablespoons dressing and pile alongside. Place grilled vegetables, feta, and pita chips next to greens and drizzle with more dressing. Serve.
ROASTED VEGGIE AND WHITE BEAN SALAD RECIPE BY TASTY
Here's what you need: white onion, red wine vinegar, lemon, lemon, dijon mustard, fine sea salt, freshly ground black pepper, extra-virgin olive oil, broccoli, fennel bulb, garlic, red pepper flakes, fennel fond, white bean, hard-boiled eggs
Provided by Chris Salicrup
Categories Lunch
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (220˚C).
- In a large bowl, add the white onion, red wine vinegar, lemon juice, lemon zest, and mustard. Season with salt and pepper, and stir to combine.
- In a large bowl, toss together 3 tablespoons of the olive oil, broccoli, fennel, garlic, and red pepper flakes.
- Spread the broccoli onto a large baking sheet and season with salt and pepper.
- Bake, tossing the vegetables occasionally, until tender and golden, 25 to 30 minutes.
- Remove the garlic from the baking sheet, and finely chop. Add the minced garlic to the onion mixture.
- Whisking constantly, slowly add the remaining ¼ cup (60 ML) of the olive oil to the onion mixture until an emulsified dressing forms. Whisk in the fennel fronds.
- Add the beans and roasted vegetables, and toss to combine. Season with salt and pepper to taste. Top with the chopped eggs and serve.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 53 grams, Fat 48 grams, Fiber 15 grams, Protein 22 grams, Sugar 9 grams
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