White Bean Salad With Shrimp And Sun Dried Tomato Vinaigrette Food

TUNA, SUN-DRIED TOMATO, AND WHITE BEAN SALAD

Steps:

• In a medium bowl, blend lemon juice, garlic, salt and pepper.
• Gradually whisk in olive oil.
• Add the beans, tuna, tomatoes, onion and parsley.
• Cover and chill.

MEDITERRANEAN WHITE BEAN SALAD WITH BALSAMIC CARAMELIZED ONIONS

Steps:

• Marinate mushrooms in balsamic vinegar and set aside while preparing other ingredients.
• In large pot, add white beans, sun dried tomatoes, basil (if desired), and artichoke hearts. Oil from sun dried tomatoes should be sufficient to keep mixture from sticking to the pot. Cook on low heat while carmelizing onions.
• In a frying pan, add peanut oil and cook on medium-high heat for a minute or two until oil is heated to desired temperature (when the fat begins to "ripple").
• Add chopped onions and stir to coat with oil. Add a pinch of salt to absorb water from onions and to speed up caramelizing.
• Continue to stir the onions. Onions will begin to stick to the pan a bit (which is good) and will begin to darken. If the onions are sticking too much, add a small amount of water to deglaze. Keep stirring.
• Continue the deglazing process until onions are a deep, rich brown. Adjust heat if onions seem to be cooking too fast, starting to burn rather than brown.
• Add garlic to onions (if desired) and cook for an additional minute only (garlic will become bitter if overcooked).
• Drain balsamic marinade from mushrooms into the frying pan with garlic and onions. Also add the raw sugar. Cook over a medium heat for a few additional minutes, stirring frequently, to completely dissolve sugar. Add marinated mushrooms and continue cooking for 2-3 minutes until mushrooms are well heated.
• Add onion/mushrooms mixture to the pot of white beans, sun dried tomatoes, and artichoke hearts. Simmer for several minutes to allow flavors to combine.
• Serve hot or chilled.

GREEN AND YELLOW BEAN SALAD WITH SUN DRIED TOMATOES

Steps:

• SALAD: Cook the green and yellow beans in large pot of boiling salted water until crisp-tender, approximately 5 minutes.
• Drain, rinse under cool water and drain again.
• In a serving bowl combine the cooked beans with the sun dried tomatoes, red onion and fresh basil.
• VINAIGRETTE: In a small glass container whisk together the olive oil, red wine vinegar, sugar and black pepper.
• Add the vinaigrette to the beans and toss to coat. Chill 1-4 hours.

SUN-DRIED TOMATO & BEAN SALAD

Steps:

• Rinse and drain all beans & peas.
• Drain tomatoes and reserve oil.
• Place 1/4 cup of the reserved oil into a medium bowl. Add vinegar, sugar, salt, dry mustard, and pepper. Whisk well, set aside.
• In large serving bowl, combine chopped tomatoes, parsley, basil, all beans, peas, and onion. Mix gently.
• Pour vinegar mixture over beans, and toss to coat.
• Cover and chill overnight.