WHITE-BEAN AND OLIVE SALAD
The mustard in this recipe helps thicken the lemon juice and olive oil dressing, while the Kalamata olives bring a bit of brininess.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add beans, onion, and olives; toss to combine.
GREEN BEAN SALAD WITH TUNA SAUCE AND OLIVES
Steps:
- Cook beans in a large pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes. Drain in a colander and immediately transfer to a large bowl of ice and cold water to stop cooking. When beans are cold, drain and pat dry with paper towels, then arrange on a platter and season with salt.
- Purée tuna with olive oil, water, lemon juice, and anchovy paste in a blender, scraping down sides as necessary, until very smooth. Season sauce with salt and pepper and spoon over beans. Scatter olives and parsley leaves on top.
WHITE BEAN SALAD
Provided by Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- Rinse and drain beans. Bring them to a boil in 3 cups of water. Reduce heat, simmer 5 minutes. Remove from heat and cover and let sit 1 hour. Rinse beans and return to pan with 8 cups of fresh water. Simmer 20 minutes untill beans are tender, but not mushy. Drain and rinse in cold water. Whisk together all dressing ingredients. Combine beans and all other salad ingredients. Add dressing, toss and chill. Scatter olives over.
PASTA SALAD WITH TUNA, CELERY, WHITE BEANS AND OLIVES
Provided by Food Network Kitchen
Time 20m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and rinse under cold water. Transfer to a large bowl.
- Add the tuna, celery, white beans and olives to the bowl with the pasta.
- Make the dressing: Whisk the mayonnaise, sour cream, lemon juice, herbs, and salt and pepper to taste in a bowl. Pour over the pasta salad and toss to coat. Season with salt and pepper. Chill for up to 3 hours.
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
THREE-BEAN SALAD WITH OLIVES
Make and share this Three-bean Salad with Olives recipe from Food.com.
Provided by Miss Annie
Categories Onions
Time 5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Whisk first 4 ingredients in large bowl to blend.
- Add all remaining ingredients and toss to blend.
- Season with salt and pepper.
- Cover and refrigerate at least 3 hours and up to 1 day.
GREEN BEAN SALAD WITH TUNA SAUCE AND OLIVES
Make and share this Green Bean Salad With Tuna Sauce and Olives recipe from Food.com.
Provided by Phil Franco
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook beans in a large pot of boiling salted water , uncovered, until crisp-tender, 4 to 5 minutes.
- Drain in a colander and immediately transfer to a large bowl of ice and cold water to stop cooking.
- When beans are cold, drain and pat dry with paper towels, then arrange on a platter and season with salt.
- Puree tuna with olive oil, water, lemon juice, and anchovy paste in a blender, scraping down sides as necessary, until very smooth.
- Season sauce with salt and pepper and spoon over beans. Scatter olives and parsley leaves on top.
- That's it!
Nutrition Facts : Calories 206.4, Fat 15.9, SaturatedFat 2.4, Cholesterol 9.4, Sodium 94.1, Carbohydrate 8.4, Fiber 3.9, Sugar 1.6, Protein 9.3
THREE BEAN SALAD WITH PIMIENTO-STUFFED GREEN OLIVES AND FETA
Tons of flavor in this salad! This salad needs to chill for a minimum of 8 hours or overnight before serving. The first time I made this salad, I added in 1 teaspoon of fresh garlic to the oil blend, but found the garlic to be too strong for this salad, as this salad has just too many other flavors going on to add in anything else, my advise is if you are tempted to add in any garlic, don't, the salad is delicious without it! This salad serve 6 people easily, you can double all ingredients to serve a crowd.
Provided by Kittencalrecipezazz
Categories Beans
Time 8h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl whisk together the olive oil, white wine vinegar, sugar, oregano and black pepper (add in as much sugar as desired, start with 1 tablespoon adding in more to taste).
- Add in all drained beans, green and red bell pepper, sliced green olives and red onion; toss to combine and refrigerate 8 hours or overnight.
- When ready to serve, season with salt and more black pepper and add in the crumbled feta cheese.
- Delicious!
Nutrition Facts : Calories 403.3, Fat 19.1, SaturatedFat 5.7, Cholesterol 22.2, Sodium 956.3, Carbohydrate 44.5, Fiber 9.9, Sugar 6.2, Protein 15.2
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