White Bean Salad With Lemon And Cumin Food

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EASY WHITE BEAN SALAD



Easy White Bean Salad image

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

2 cans white beans (cannellini), drained and rinsed well
1 English cucumber, diced
10 oz grape or cherry tomatoes, halved
4 green onions, chopped
1 cup chopped fresh parsley
15 to 20 mint leaves, chopped
1 lemon, zested and juiced
Salt and pepper
Spices (1 tsp Za'atar and 1/2 tsp each Sumac and Aleppo. See notes for more options)
Extra virgin olive oil (I used Early Harvest EVOO)
Feta cheese, optional

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

3-BEAN SALAD WITH LEMON VINAIGRETTE



3-Bean Salad with Lemon Vinaigrette image

Provided by Trisha Yearwood

Categories     side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 14

2 cloves garlic
1/3 cup lemon juice
1 teaspoon ground cumin
1 teaspoon honey
1 teaspoon Dijon mustard
2/3 cup extra-virgin olive oil
Salt and pepper
3 stalks celery, finely chopped
1 bunch green onions, green parts only, finely chopped
One 15-ounce can black beans, drained
One 15-ounce can red kidney beans, drained
One 15-ounce can white beans, drained
Salt and pepper
3 tablespoons chopped fresh parsley

Steps:

  • For the lemon vinaigrette: Using a rasp grater, grate the garlic into a bowl. Add the lemon juice, cumin, honey and Dijon. Whisk in the olive oil and season with salt and pepper.
  • For the 3-bean salad: Mix the celery, green onions, black beans, kidney beans and white beans in a large bowl.
  • Dress the salad with 1/4 cup of the vinaigrette and toss well. Season with salt and pepper and toss with the parsley.

WHITE BEAN SALAD WITH LEMON AND CUMIN



White Bean Salad With Lemon and Cumin image

This is an excellent bean salad. Nice as a first course for dinner or as lunch plate. Times do not include soak or stand time.

Provided by Annacia

Categories     Beans

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

2 cups dried great northern beans
2 bay leaves
1 1/2 teaspoons salt
1/2 large red onion, thinly sliced
1/2 cup chopped fresh Italian parsley
6 tablespoons olive oil
5 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper

Steps:

  • Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
  • Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add salt and continue to simmer until beans are tender but still hold shape, about 15 minutes longer.
  • Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl. Season dressing with salt and pepper. Pour over bean salad; toss gently to combine. Do ahead Can be made 2 hours ahead. Let stand at room temperature.
  • Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.

Nutrition Facts : Calories 253.1, Fat 10.8, SaturatedFat 1.6, Sodium 445.7, Carbohydrate 30.5, Fiber 9.6, Sugar 1.7, Protein 10.3

WHITE BEAN SALAD WITH BULGAR WHEAT



White Bean Salad With Bulgar Wheat image

Make and share this White Bean Salad With Bulgar Wheat recipe from Food.com.

Provided by mandagirl

Categories     Grains

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 cup uncooked Bulgar wheat, prepared as directed on package
1 (15 ounce) can small white beans, drained and rinsed
1/2 cup English cucumber, chopped
1/2 cup celery, chopped
1/3 cup vidalia onion, chopped
1/2 cup parsley, minced
1 large lemon, juice of
1 tablespoon extra virgin olive oil
salt and pepper

Steps:

  • Prepare bulgar and set aside to cool.
  • In a large bowl mix white beans, cucumber, celery, onion and parsley.
  • Mix in cooled bulgar wheat.
  • In another bowl or measuring cup, mix the lemon juice, olive oil salt and pepper.
  • Add dressing to bean/bulgar mixture and stir to combine.
  • Chill.
  • Mix again before serving.

Nutrition Facts : Calories 188.1, Fat 3.8, SaturatedFat 0.6, Sodium 21.6, Carbohydrate 31.2, Fiber 6.9, Sugar 1.4, Protein 9

WHITE BEAN SALAD



White Bean Salad image

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

3 15-ounce cans cannellini beans
1/2 cup chopped red onion
1/2 cup chopped fresh parsley leaves
1/4 cup chopped or torn fresh dill, mint, or basil (optional)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 recipe Rose's Vinaigrette
3 scallions (green party only), finely sliced

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.

3-BEAN GOOD LUCK SALAD WITH CUMIN VINAIGRETTE



3-Bean Good Luck Salad With Cumin Vinaigrette image

This is a colorful variation of the black-eyed peas salad I always serve at my New Year's Day open house. You can cook the black beans and red beans together or separately. The black-eyed peas cook more quickly so should be cooked separately.

Provided by Martha Rose Shulman

Categories     dinner, lunch, salads and dressings, main course, side dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 16

3/4 cup dried black beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water
3/4 cup dried red beans or kidney beans, washed, picked over and soaked for 6 hours or overnight in 3 cups water
2 onions, halved
4 garlic cloves, minced
Salt to taste
3/4 cup black-eyed peas, washed and picked over
1 bay leaf
1/4 cup red wine vinegar or sherry vinegar
1 garlic clove, minced
Salt and freshly ground pepper to taste
2 teaspoons lightly toasted cumin, ground
1 teaspoon Dijon mustard
1/2 cup broth from the beans
1/3 cup extra virgin olive oil
1 red bell pepper, diced
1/2 cup chopped cilantro

Steps:

  • Place a strainer over a bowl and drain the black beans. Add enough water to the soaking water to measure 6 cups. Drain the red beans and discard the soaking water. Combine the black and red beans, water, all but 1/2 onion, and 3 of the garlic cloves in a large, heavy pot and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste (beans take a lot of salt) and continue to simmer for another 30 minutes, or until the beans are tender but intact. Remove and discard the onions. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth.
  • Meanwhile in a separate pot combine the black-eyed peas, remaining 1/2 onion and garlic clove, the bay leaf and 3 cups water. Bring to a boil, add salt to taste, cover, reduce the heat and simmer 45 minutes, or until the beans are tender but intact. Remove and discard the bay leaf and onion. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth and add to the black and red bean broth.
  • In a bowl or measuring cup, whisk together the dressing ingredients. Combine all of the beans in a large bowl and toss with the dressing. Taste and adjust salt. At this point the mixture can be refrigerated, or the salad can be served warm or at room temperature.
  • Stir the peppers and cilantro into the beans and serve.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 4 grams, TransFat 0 grams

SHRIMP AND WHITE BEAN SALAD WITH CREAMY LEMON-DILL DRESSING



Shrimp and White Bean Salad With Creamy Lemon-Dill Dressing image

Make and share this Shrimp and White Bean Salad With Creamy Lemon-Dill Dressing recipe from Food.com.

Provided by Barbell Bunny

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons reduced-fat mayonnaise
2 tablespoons plain fat-free yogurt
1 tablespoon lemon juice
1 1/2 teaspoons fresh dill, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup fennel bulb, chopped
1/3 cup carrot, julienned
1/4 cup red onion, thinly sliced
1 1/4 lbs large shrimp, . peeled, cooked, and deveined
1 (15 1/2 ounce) can great northern beans, rinsed and drained
1 teaspoon extra virgin olive oil
4 ounces watercress, trimmed (about 1 bunch)

Steps:

  • Combine mayonnaise, yogurt, 1 1/2 teaspoons lemon juice, dill, 1/8 teaspoon salt, and pepper in a large bowl, stirring well with a whisk. Add fennel and next four ingredients (through Great Northern beans); toss well to combine.
  • Combine oil, watercress, remaining 1 1/2 teaspoons lemon juice, and remaining 1/8 teaspoon salt in another bowl. Toss gently to coat.
  • Divide watercress mixture among 4 plates and top each with 1 1/2 cups shrimp mixture.

Nutrition Facts : Calories 321.1, Fat 7.8, SaturatedFat 1.3, Cholesterol 220.1, Sodium 479.9, Carbohydrate 24.8, Fiber 7.1, Sugar 2, Protein 37.6

WHITE BEAN SALAD WITH LEMON AND PARMESAN



White Bean Salad With Lemon and Parmesan image

A healthy, delicious summertime salad combining soft, tender cannellini beans, green beans and zucchini.

Provided by Geema

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans cannellini beans, rinsed and drained
2 small zucchini, quartered lengthwise and thinly sliced on the diagonal
3/4 cup green beans, thinly sliced on the diagonal
1/2 cup parmesan cheese, freshly grated
1/2 cup fresh basil leaf, torn
2 lemons, juice and zest of
2 tablespoons olive oil
coarse salt
ground pepper
1 pinch red pepper flakes (optional)

Steps:

  • In boiling water blanch the green beans for 2-3 minutes, and the zucchini for under 1 minute. Drain and rinse under cold water to stop the cooking process.
  • Combine all ingredients, including the cooked veggies, tossing gently to mix everything together.
  • Serve at room temperature.

Nutrition Facts : Calories 314.5, Fat 11.9, SaturatedFat 3.5, Cholesterol 11, Sodium 826.9, Carbohydrate 36.3, Fiber 12.5, Sugar 6.8, Protein 17.2

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