Asparagus Lima Bean And Salami Salad Recipes

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GREEN BEAN AND ASPARAGUS SALAD



Green Bean and Asparagus Salad image

Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.

Provided by Sarah

Categories     Side Dish     Vegetables     Tomatoes

Time 35m

Yield 8

Number Of Ingredients 10

1 pound fresh green beans, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1 pound fresh asparagus, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
½ red onion, chopped
2 cups cherry tomatoes, halved
¼ cup chopped fresh parsley
kosher salt to taste
ground black pepper to taste
1 tablespoon extra-virgin olive oil, or as desired

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Toss green bean pieces and 1 tablespoon olive oil in a bowl until the green beans are evenly coated; spread onto a baking sheet.
  • Roast green beans in preheated oven until tender, about 10 minutes.
  • Toss asparagus pieces and 1 tablespoon oil in a bowl until the asparagus is evenly coated; spread onto the baking sheet with the partially roasted green beans.
  • Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
  • Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl; season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

Nutrition Facts : Calories 86.1 calories, Carbohydrate 8.8 g, Fat 5.3 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 0.8 g, Sodium 59.3 mg, Sugar 2.1 g

WHITE BEAN AND ASPARAGUS SALAD



White Bean and Asparagus Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 0

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.

WHITE BEAN AND ASPARAGUS SALAD WITH TARRAGON-LEMON DRESSING



White Bean and Asparagus Salad with Tarragon-Lemon Dressing image

Provided by Melissa Clark

Categories     salads and dressings

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

8 ounces dried white beans or 2 (15-ounce) cans Great Northern or cannellini beans
Salt
2 bay leaves, if using dried beans
1 pound asparagus
1/2 cup tarragon leaves
1 teaspoon packed finely grated lemon zest
2 garlic cloves, peeled
1/4 teaspoon freshly ground black pepper
1 large lemon, juiced, plus more to taste
1/2 cup olive oil

Steps:

  • If using canned beans, drain and rinse. If using dried beans, soak in plenty of water for 6 hours or overnight. Drain beans and transfer to a medium pot. Cover beans by 2 inches with water and add 1 1/2 teaspoons salt and the bay leaves. Simmer until just tender but not at all mushy, about 45 minutes to 1 1/2 hours, depending upon what kind of beans you're using. Drain.
  • Break off tough ends of the asparagus. Bring a medium pot of salted water to a boil and prepare a bowl with ice and cold water. Blanch trimmed asparagus for 1 1/2 minutes, or until just cooked through but still firm, then plunge them into the ice bath. Let sit for 5 minutes, then drain. Pat dry and slice diagonally into 1/2-inch pieces.
  • In a blender or food processor, combine tarragon, lemon zest, garlic, 1 teaspoon salt, the black pepper and the lemon juice, and process until garlic is chopped. Pour in olive oil. Process until mixture is well blended and bright green, about 1 minute.
  • In a large mixing bowl, gently toss together beans, asparagus and dressing. Taste and add more lemon juice and salt if needed.

Nutrition Facts : @context http, Calories 318, UnsaturatedFat 15 grams, Carbohydrate 29 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 3 grams

FAVA BEAN AND ASPARAGUS SALAD



Fava Bean and Asparagus Salad image

Thick-stemmed asparagus is best for this flavorful, intensely green salad; thin asparagus would be a bit wimpy. I weighed the asparagus after breaking off the ends. If you want to make this into a more substantial main dish salad, you can add a can of chickpeas to the mix.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 45m

Yield 4 servings.

Number Of Ingredients 13

2 pounds fava beans, shelled and skinned
1 pound trimmed asparagus, preferably fat spears
2 tablespoons chopped fresh mint, dill or tarragon
2 tablespoons minced chives
1 to 2 teaspoons lemon zest (to taste)
1 tablespoon fresh lemon juice
2 tablespoons red or white wine vinegar or sherry vinegar
Salt to taste
1 small garlic clove, minced or puréed, or 2 tablespoons minced shallots
3 tablespoons extra virgin olive oil
2 tablespoons low-fat plain yogurt
1 ounce Parmesan, shaved
1 15-ounce can chickpeas, drained and rinsed

Steps:

  • Blanch and skin the fava beans and place them in a bowl. Use the blanching water to blanch the asparagus, or steam the asparagus if you prefer. If blanching, bring the water in the pot to a boil, salt generously and add the asparagus spears. Blanch 1 to 4 minutes, depending on how thick the asparagus is; fat spears (recommended) will take up to 4 minutes, but thin ones are ready in 1 minute. You can steam the asparagus over 1 inch boiling water for the same amount of time if you prefer. Transfer the lightly cooked asparagus to a bowl of cold water, then drain and dry on paper towels. Cut into 1-inch lengths. Add to the bowl with the fava beans. Add the herbs, and the chickpeas if using.
  • Combine the lemon zest and juice, vinegar, garlic or shallots, and salt to taste in a bowl. Whisk in the oil and yogurt. Toss with the favas and asparagus. Add the shaved Parmesan, toss again and serve, or allow to marinate for 30 minutes, then serve.

Nutrition Facts : @context http, Calories 507, UnsaturatedFat 12 grams, Carbohydrate 72 grams, Fat 17 grams, Fiber 27 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 1168 milligrams, Sugar 29 grams

ARTICHOKE, LIMA BEAN AND PEA SALAD



Artichoke, Lima Bean and Pea Salad image

Categories     Salad     Bean     Vegetable     Quick & Easy     Artichoke     Summer     Bon Appétit

Yield Serves 10

Number Of Ingredients 10

1/4 cup red wine vinegar
2 tablespoons minced shallot
2 tablespoons whipping cream
1/4 cup extra-virgin olive oil
2 14 1/2-ounce cans chicken broth
1 16-ounce bag frozen baby lima beans
2 14-ounce cans water-packed artichoke hearts, drained, quartered
1 16-ounce bag frozen petite peas
1/4 cup chopped fresh mint
Fresh mint sprigs

Steps:

  • Whisk vinegar, shallot and cream in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper.
  • Bring chicken broth to simmer in large saucepan. Add lima beans. Cover and simmer until tender, about 10 minutes. Using slotted spoon, transfer beans to large bowl. Add artichoke hearts to broth. Cook 2 minutes. Add peas. Cover and cook until peas and artichokes are heated through, about 3 minutes longer. Drain well. Add to beans.
  • Add chopped mint to vegetables. Mix in enough vinaigrette to coat. Season with salt and pepper. Garnish with mint sprigs. Serve warm or at room temperature.

BLACK BEAN ASPARAGUS SALAD



Black Bean Asparagus Salad image

Do you like asparagus, but want something beyond plain, steamed asparagus? Try this refreshing new salad idea from Laurie Jackson of Falcon, Colorado. The black beans, red pepper, cilantro and cumin give it a Southwest twist. Laurie likes to serve this salad with chicken or cheese enchiladas, as well as take it to potlucks.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
1 can (15 ounces) black beans, rinsed and drained
1 medium sweet red pepper, cut into 1/2-inch pieces
1 tablespoon finely chopped onion
3 tablespoons olive oil
2 tablespoons cider vinegar
1 tablespoon minced fresh cilantro
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
Dash pepper

Steps:

  • Place 1/2 in. of water in a large saucepan; add asparagus. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until crisp-tender. Drain. , In a bowl, combine the asparagus, beans, red pepper and onion. In a small bowl, whisk the oil, vinegar, cilantro, garlic, salt, cumin and pepper. Pour over vegetables and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 100 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 252mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

SALAMI ASPARAGUS SALAD



Salami Asparagus Salad image

"I enjoy taking this dish to potlucks, as everyone 'oohs' and 'ahhs' about how colorful and delicious it is!" says Patricia Smith in Golden, Colorado. "We like it at home with French bread and brie for a light supper."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1 pound fresh asparagus, trimmed
1/2 medium sweet red pepper, cut into 2-inch strips
1 small onion, thinly sliced and separated into rings
1/4 pound hard salami, cut into strips
1/2 cup crumbled feta cheese
1/3 cup olive oil
1/4 cup sugar
1/4 cup white vinegar
1/4 cup rice vinegar
1-1/2 teaspoons minced garlic
1/2 teaspoon salt
1/2 teaspoon dried basil

Steps:

  • In a large skillet, bring 1 in. of water to a boil. Add asparagus; cover and cook for 3 minutes or until tender. Drain and immediately place in ice water. Drain and pat dry. , In a large bowl, combine the asparagus, red pepper, onion, salami and feta cheese. In a small bowl, whisk the remaining ingredients. Pour over vegetable mixture and toss to coat. , Cover and refrigerate for at least 20 minutes, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts : Calories 380 calories, Fat 29g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 998mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 2g fiber), Protein 12g protein.

LIMA BEAN SALAD



Lima Bean Salad image

Lima beans are almost always on the menu when you visit a traditional Gullah or Low Country soul food restaurant. They've usually been slow-cooked for hours with a smoked turkey leg or ham hock. To be honest, I'm not a huge fan of that way of cooking them, so this salad is my favorite way to serve lima beans. I love the tangy vinaigrette and the colorful crunchy vegetables added to the beans. This is another one of those recipes that gets better the longer it sits in the fridge.

Provided by Kardea Brown

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

One 12-ounce package frozen Fordhook lima beans, thawed
3 cups chicken broth
1 slice thick-cut bacon
1 cup fresh corn kernels (from 2 ears corn)
1 cup grape tomatoes, halved lengthwise
1 small red bell pepper, diced (about 1 cup)
1 small green bell pepper, diced (about 1 cup)
1/2 small red onion, thinly sliced (about 1 cup)
4 cloves garlic, minced
Kosher salt and freshly ground black pepper
1/3 cup sherry vinegar
1 tablespoon honey
1 teaspoon celery seeds
1/3 cup extra-virgin olive oil

Steps:

  • For the salad: Combine the lima beans, broth and bacon in a small saucepan. Bring to a boil. Reduce the heat and simmer until the lima beans are tender and cooked through, adding the corn during the last 2 minutes of cooking, 10 to 12 minutes. Remove and discard the bacon and drain the beans and corn. Set aside to come to room temperature.
  • Make the vinaigrette: Sprinkle the garlic with about 1/4 teaspoon salt. Use the flat side of a chef's knife to press down on the garlic and drag it across the cutting board. Keep mincing, pressing and dragging the garlic until it forms a paste. Place the garlic paste in a large bowl. Add the vinegar, honey and celery seeds. Gradually whisk in the oil until combined. Season with salt and pepper.
  • Add the lima beans and corn, tomatoes, peppers and onions and toss until combined. Season with additional salt and pepper if needed. Serve at room temperature.

ASPARAGUS, LIMA BEAN AND SALAMI SALAD



ASPARAGUS, LIMA BEAN AND SALAMI SALAD image

Categories     Salad     Vegetable

Yield 8 people

Number Of Ingredients 9

2 bunches asparagus (30 spears), trimmed and steamed (about 2 pounds)
2 tablespoons extra-virgin olive oil
1 teaspoon chopped garlic
1 teaspoon fresh rosemary, finely chopped
1 teaspoon freshly grated lemon zest (1 lemon)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup frozen baby lima beans, cooked
2 ounces Genoa salami, cut into matchstick pieces (about 2/3 cup

Steps:

  • 1. In lightly salted boiling water, cook asparagus 3 to 5 minutes, until tender-crisp. Drain into a colander and shock under cold running water for 3 minutes. Allow excess water to drain, stack in bundles and cut into 1 pieces. Place in a large bowl. 2. In the same bowl, add oil, garlic, rosemary, lemon zest, salt and pepper. Add lima beans and salami; toss to coat.

GREEN BEAN AND ASPARAGUS SALAD



Green Bean and Asparagus Salad image

This was delicious with my ham. I added a little balsamic vinegar to mine, and I roasted the tomatoes and onions with the green bean and asparagus mixture (personal preference). I never would have thought of this combination, but it's terrific. Some say add a little Italian dressing and others say top with ricotta. Recipe courtesy of Sarah at allrecipes.com. Serving size is estimated.

Provided by AmyZoe

Categories     Vegetable

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 10

1 lb fresh green beans, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1 lb fresh asparagus, trimmed and cut into bite-size pieces
1 tablespoon extra-virgin olive oil
1/2 red onion, chopped
2 cups cherry tomatoes, halved
1/4 cup chopped fresh parsley
kosher salt, to taste
ground black pepper, to taste
1 tablespoon extra-virgin olive oil (optional)

Steps:

  • Preheat oven to 400. Toss green bean pieces and a tablespoon olive oil in a bowl until the green beans are evenly coated. Spread onto a baking sheet.
  • Roast green beans in preheated oven until tender, about 10 minutes.
  • Toss asparagus pieces and a tablespoon of oil in a bowl until the asparagus is evenly coated, spread onto the baking sheet with the partially roasted green beans.
  • Continue roasting the green bean and asparagus mixture until tender, 10 to 12 minutes.
  • Toss the roasted green beans and asparagus with red onion, cherry tomatoes, and parsley in a large bowl and season with kosher salt and black pepper. Drizzle with olive oil to taste, if desired.

Nutrition Facts : Calories 68.9, Fat 3.7, SaturatedFat 0.5, Sodium 7.8, Carbohydrate 8.4, Fiber 3.4, Sugar 4.2, Protein 2.8

TUNA, ASPARAGUS & WHITE BEAN SALAD



Tuna, asparagus & white bean salad image

A nourishing spring salad, ready in minutes

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Snack

Time 15m

Number Of Ingredients 8

1 large bunch asparagus
2 x cans yellowfin tuna steaks in water, drained
2 x cans cannellini beans in water, drained
1 red onion , very finely chopped
2 tbsp capers
1 tbsp olive oil
1 tbsp red wine vinegar
2 tbsp tarragon , finely chopped

Steps:

  • Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, beans, onion, capers and asparagus in a large serving bowl.
  • Mix the oil, vinegar and tarragon together, then pour over the salad. Chill until ready to serve.

Nutrition Facts : Calories 275 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 33 grams protein, Sodium 1.28 milligram of sodium

ASPARAGUS, BEAN, AND FETA SALAD



Asparagus, Bean, and Feta Salad image

Make and share this Asparagus, Bean, and Feta Salad recipe from Food.com.

Provided by chelseas

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups diagonally cut asparagus (cut into 1 inch pieces)
1 cup canned cannellini beans, rinsed and drained
1/2 cup radish, thinly sliced
1/2 cup crumbled feta cheese
2 tablespoons thinly sliced green onions
2 teaspoons fresh lemon juice
1 teaspoon of fresh mint, chopped
1 teaspoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • steam the asparagus, covered, 2 minutes or until crsip-tender. Rinse asparagus with cold water and drain.
  • Combine asparagus and next 4 ingredients in a large bowl.
  • Combine the juice and remaining ingredients in a small bowl; stir well with a whisk. Pour over asparagus mixture and toss gently to coat.

Nutrition Facts : Calories 155.8, Fat 5.6, SaturatedFat 3.1, Cholesterol 16.7, Sodium 382.6, Carbohydrate 18.6, Fiber 5.9, Sugar 3.1, Protein 10.4

ASPARAGUS, GREEN BEAN, AND HEARTS OF PALM SALAD



Asparagus, Green Bean, and Hearts of Palm Salad image

This delicious recipe is courtesy of Alexis Stewart.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 12

1/4 cup white-wine vinegar
1/4 cup vegetable oil
3 tablespoons sugar
2 teaspoons chopped fresh dill leaves
Coarse salt and freshly ground black pepper
3 medium cucumbers, peeled, seeded, and sliced crosswise
1 small onion, thinly sliced
1 1/2 pounds asparagus, trimmed and cut into 1/2-inch pieces
1/2 pound green beans, trimmed and cut into 1/2-inch pieces
1 (7- or 8-ounce) can hearts of palm, rinsed, drained, and cut into 1/2-inch pieces
2 medium vine-ripened tomatoes, seeded and cut into 1/2-inch pieces
1/2 small head iceberg lettuce, thinly sliced

Steps:

  • In a large bowl, whisk together vinegar, oil, sugar, and dill. Add cucumbers and onion, season with salt and pepper, and toss until well combined; set aside.
  • Fill a large pot with water and bring to a boil. Add salt and return water to a boil. Prepare an ice-water bath; set aside. Place asparagus in boiling water; cook until just tender, 2 minutes. Using a slotted spoon, transfer asparagus to ice-water bath for 1 minute, remove and pat dry; transfer to cucumber mixture. Add beans to the boiling water, and cook until just tender, 3 minutes. Using a slotted spoon, transfer beans to the ice-water bath for 1 minute, remove and pat dry. Transfer beans to cucumber mixture along with hearts of palm, tomatoes, and lettuce. Season with salt and pepper; toss until well combined.

BROAD BEAN AND ASPARAGUS SALAD



Broad Bean and Asparagus Salad image

The simple salad is a showcase of spring's welcome first harvest. 689 kilojoules, 10g protein, 11g total fat, 5g carbs, 6g fibre, 244mg sodium - per serve

Provided by roobarb100

Time 15m

Yield Serves 8

Number Of Ingredients 9

1 bunch asparagus, trimmed
300g shelled broad beans
300g shelled peas
1 tbsp aged balsamic vinegar
1/4 cup (60m) extra virgin olive oil
1 handful of basil leaves
1 handful of mint leaves
1 handful of rocket
1 cup (80g) shaved parmesan cheese

Steps:

  • Blanch asparagus by droppping spears into boiling, salted water for 1 minute. Remove with tongs and refresh under cold running water.
  • Add broad beans to boiling water, cook for 2 minutes, drain and refresh. Remove and slip of skins.
  • Add peas to boiling water, cook for 2 minutes, drain and refresh under cold water and drain again.
  • Pat asparagus, broad beans and peas dry with paper towel and arrange on a serving platter.
  • Combine balsamic vinegar and olive oil in a jar. Season with salt and pepper and shage well.
  • Toss dressing over salad and mix through basil, mint and rocket. Top with parmesan cheese to serve.

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Bean and asparagus salad recipes (19) Bean and Asparagus Salad. can of great northern beans, rinse and drain • corn, cooked • onion, finely chopped • coriander, chopped • lemon juice • salt and pepper • asparagus, woody ends snapped off • extra virgin olive oil 15 mins; 4 servings; Junquo M Hill Thai Yardlong bean salad ...
From cookpad.com


ASPARAGUS & LIMA BEAN PASTA SALAD
2016-05-18 200 g/0.5 pound of green asparagus 1 can of lima beans ½ cup of almond flour 1 roasted bell pepper from a jar 4 cherry tomatoes (optional) 1 tbsp white miso 2 tbsp tahini ½ yellow onion 2 cloves of garlic 1 lemon, zest+juice fresh dill to serve salt, pepper
From potluck.ohmyveggies.com


HALLOUMI, ASPARAGUS AND GREEN BEAN SALAD - BIGOVEN.COM
Easily replace asparagus, green beans, tomatoes in olives with whatever's in the fridge - avocado, cucumber, edamame beans, mixed salad leaves, griddled courgettes. - Halloumi, Asparagus and green bean salad
From bigoven.com


ASPARAGUS GREENS A SALAD WITH BEANS - THE NEW YORK TIMES
2013-05-31 Asparagus takes kindly to gentle pairings, particularly starchy ones (pasta, potatoes and rice), which tame the pungency of the stalk and …
From nytimes.com


WHITE BEAN SALAMI PASTA SALAD - SERENA BAKES SIMPLY FROM SCRATCH
2020-06-18 Drain and rinse under cold water until cool. Drain pasta well. To a large bowl add cooked pasta, beans, cucumber, tomatoes, artichoke hearts, olives, red onion, spinach, and basil. Drizzle with half of dressing and toss until well combined. Add salami, mozzarella, and parmesan cheese. Drizzle with remaining vinaigrette.
From serenabakessimplyfromscratch.com


WHITE BEAN-AND-ASPARAGUS SALAD RECIPE | MYRECIPES
Plunge asparagus into ice water to stop the cooking process; drain. Cut asparagus into 1-inch pieces, and chill until ready to use. Chop tomatoes. Advertisement. Step 2. Whisk together garlic and next 8 ingredients in a medium bowl; add asparagus, tomatoes, beans, onion, and capers, tossing to coat. Cover and chill 1 hour.
From myrecipes.com


ASPARAGUS AND FAVA BEAN SALAD WITH FRESH RICOTTA - FOOD & WINE
2017-06-02 This recipe isn't quite ready, but here's a super-simple salad to try now from Del Posto's Mark Ladner: Shaved Raw Asparagus with Parmesan Dressing. Related: Asparagus Recipes Fava Bean Recipes
From foodandwine.com


10 BEST ITALIAN SALAMI SALAD RECIPES | YUMMLY
2022-06-11 pepperoncini, pepperoni, black pepper, garbanzo beans, mozzarella cheese and 7 more Italian Pasta Salad PBS pasta, pepperoncini brine, garlic cloves, red onion, olive oil …
From yummly.com


LEBANESE LEMON-PARSLEY BEAN SALAD - COOKIE AND KATE
2018-07-20 In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint). Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly.
From cookieandkate.com


SPRING VEGETABLE SALAD WITH ASPARAGUS, PEAS AND RADISHES
2022-02-23 Cut veggies and assemble salad: Cut the asparagus and snap peas on a diagonal into very thin slices. You should have about 1 cup of each. Cut the radishes into paper thin slices. Add the asparagus, snap peas, radishes, lettuce, …
From simplyrecipes.com


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