White Bean Salad With Carrots And Tomatoes 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
WHITE BEAN SALAD WITH CARROTS AND TOMATOES
Our Mediterranean-stylewhite bean salad is emboldenedwith red wine vinegar and thyme; pair itwith a soft cheese and spicy, dried sausage.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 10
Steps:
- Put beans into a large bowl; cover with water by 2 inches. Cover with plastic wrap. Let soak at room temperature 6 hours (or overnight). Drain; rinse.
- Transfer beans to a medium saucepan; cover with cold water by 1 1/2 inches. Bring to a simmer. Cook, covered, until tender, about 25 minutes. Drain. Rinse with cold water, and let cool completely. Transfer to a bowl; cover with plastic wrap. Refrigerate 15 minutes.
- Add carrots, onion, tomatoes, and parsley to beans; toss well. Whisk together vinegar, thyme, sugar, oil, and 1/2 teaspoon salt in a bowl until sugar has dissolved; season with pepper. Toss vinaigrette with bean mixture. Season with salt and pepper. Refrigerate in an airtight container (or store in a chilled cooler) until ready to serve, up to 4 hours.
WHITE BEAN-AND-TOMATO SALAD
To make a fiber-rich bean salad even more nutritious, include antioxidant-paced tomatoes and immune-boosting scallions.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 6
Steps:
- In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper.
- To store, refrigerate up to 1 day.
Nutrition Facts : Calories 124 g, Fat 7 g, Fiber 3 g, Protein 3 g
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
CARROT BEAN SALAD
"My husband and I spend most summer days working in our gardens, so I like dinner dishes that are healthy and easy," explains Virginia Arendt of Green Bay, Wisconsin. "I created this salad when cilantro was taking over our herb garden."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place carrots in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil;cover and steam for 5-6 minutes or until crisp-tender. Immediately place carrots in a bowl of ice water. In another bowl, combine the garbanzo beans and celery. Drain carrots and add to bean mixture., In a small bowl, whisk the lemon juice, oil, lemon-pepper and salt. Pour over carrot mixture and toss to coat. Cover and refrigerate for at least 4 hours. Just before serving, stir in cilantro.
Nutrition Facts : Calories 103 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 263mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
WHITE BEAN, HERB AND TOMATO SALAD
Five ingredients and 30 minutes later, you can have a fresh and colorful salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 7
Number Of Ingredients 5
Steps:
- In large bowl, mix all ingredients. Serve immediately, or cover and refrigerate 1 hour before serving.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 10 mg, Fiber 4 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 2 g, TransFat 0 g
MOOSEWOOD WHITE BEAN AND TOMATO SALAD
This is one of my favorite Moosewood recipes, and it is so easy! My toddler even loves this recipe. This cold salad is perfect during the hot summer months, and goes great with meals that are cooked on the grill. I find that adding 1 T red wine vinegar makes it absolutely perfect. Moosewood categorizes this recipe as a "Main dish salad" but I prefer it as a side dish. I always omit the celery because it is the one vegetable that I do not like.
Provided by death_by_parsnip
Categories Beans
Time 10m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a bowl. Serve at room temperature.
Nutrition Facts : Calories 179.9, Fat 5.5, SaturatedFat 0.8, Sodium 424.6, Carbohydrate 25.3, Fiber 8.7, Sugar 5.3, Protein 8.3
WHITE BEANS WITH CARROTS AND ROASTED GARLIC
Provided by Molly O'Neill
Categories one pot, side dish
Time 1h25m
Yield Four servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Stir in the beans and water and bring to a boil. Reduce the heat so the liquid simmers. Add the rosemary and thyme. Simmer for 40 minutes.
- Stir the carrots and roasted garlic cloves into the beans and continue cooking until the beans and the carrots are soft, about 30 minutes longer. Drain the beans and remove the herb stems. Season with the salt and pepper to taste. Divide among 4 plates and serve.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 0 grams, Sodium 875 milligrams, Sugar 4 grams
WHITE BEAN, SAGE AND TOMATO SALAD
Provided by Moira Hodgson
Categories salads and dressings
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the beans in water to cover until tender (about 40 minutes). Drain, if necessary, and place in a large bowl.
- Combine the mustard, vinegar and olive oil. Season with salt and pepper, mix well and pour the mixture over the beans while they are still hot. Toss and set aside.
- Chop the sage leaves and the tomatoes and add them to the salad with the onion. Mix and correct the seasoning.
Nutrition Facts : @context http, Calories 599, UnsaturatedFat 24 grams, Carbohydrate 67 grams, Fat 30 grams, Fiber 21 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 564 milligrams, Sugar 5 grams, TransFat 0 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
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