White Cannellini Bean Salad Food

CANNELLINI BEAN SALAD

Steps:

• In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.

WHITE CANNELLINI BEAN SALAD

Steps:

• Whisk the dressing: In a small bowl, combine the oil, garlic, parmesan, lemon juice, Dijon, honey, and Italian seasoning. Season to taste with salt and pepper. Whisk until emulsified and well combined.
• Marinate the white beans + shallots: Place the white beans and shallots in a medium bowl. Add half of the dressing and toss to combine. Let stand for at least 10 minutes. -OR- Cover and transfer to the refrigerator to allow the flavors to marry. (SEE NOTES)
• Add Celery + Mix-ins: Add the celery (and any other mix-in you love!) to the bowl. Gently stir.
• Add the Herbs + Adjust: Add the fresh herbs to the bowl and gently stir. Taste and adjust for seasoning with salt, pepper or grated parmesan.
• Serve as is: Transfer the salad to a serving bowl and serve as is; with dressing on the side and plenty of crusty bread! Enjoy!
• Serve as arugula salad: Add the arugula to a large serving bowl. Spoon the beans over the top and sprinkle croutons, more parmesan cheese and more fresh herbs. Drizzle the remaining dressing over the top or serve it on the side! Enjoy!

CANNELLINI BEAN SALAD

Steps:

• Whisk together the vinaigrette ingredients, salt and pepper to taste; set aside.
• Place the beans in a large bowl, pour half the vinaigrette over, and toss lightly; season with salt, pepper, red pepper flakes.
• Use a mandolin to slice the asparagus, lengthwise, to about the thickness of a penny; slice radish and fennel to same thickness.
• Place shaved vegetables and chopped onion in a shallow bowl and dress with a drizzle of the vinaigrette; season with salt and pepper and turn to coat.
• Spoon the beans onto a serving platter or individual serving plates, cover with vegetables, a little more vinaigrette, then garnish with chopped parsley, basil, or dill.

ITALIAN WHITE BEAN SALAD (CANNELLINI BEANS)

Steps:

• Combine all ingredients and toss well.
• Refrigerate for several hours before serving. (The longer the better, I like to prepare a day in advance to allow the ingredients to marry together.).

WHITE BEAN SALAD

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.

WHITE BEAN AND ASPARAGUS SALAD

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.

CHICKEN AND CANNELLINI BEAN SALAD

Steps:

• In a mixing bowl, add the rosemary, salt, pepper, vinegar, and mustard.
• Using a whisk, blend together well.
• Gradually beat in the oil using the whisk, until well blended.
• Add all the salad ingredients; toss.
• Refrigerate for 2-3 hours or until well chilled.
• Stir right before ready to serve.