Butter Bean Chilli Tomato Salad Recipes
BUTTER BEAN & TOMATO SALAD
This quick and easy vegan French salad combines delicious flavours - perfect summer dish
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Side dish
Time 20m
Number Of Ingredients 8
Steps:
- Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled.
- On the day, bring the salad to room temperature and give it a good stir before serving.
Nutrition Facts : Calories 109 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 9 grams carbohydrates, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.41 milligram of sodium
SPICY 3-BEAN CHILI SALAD
This bean salad celebrates all the bold flavors of the hot chili we enjoy during the year's colder months. Three kinds of beans are tossed with a vinaigrette made with tomato paste- and spice-infused oil (which gives the salad surprising depth of flavor). Stir a dollop of sour cream into the chilled salad to cut through some of the spiciness.
Provided by Food Network
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Soak the onions in a bowl of ice water to mellow their sharpness and set aside. Strain and rinse the black, kidney and pinto beans.
- Add 3 tablespoons of the oil, the tomato paste, chili powder, cumin and oregano to a medium skillet. Turn the heat to medium-low and cook, stirring frequently with a wooden spoon or heatproof spatula, until the tomato paste and oil have come together as a dark brown paste, 6 to 8 minutes. Stir in the garlic and cook for 1 minute more. Turn off the heat, and stir in the remaining 5 tablespoons oil. Let cool for 25 minutes so the oil can absorb the flavors of the tomato-paste mixture.
- Pour the oil mixture into a fine-mesh strainer set over a liquid measuring cup with a spout. Do not press down on the tomato-paste mixture, just let the oil drain until there is at least 1/4 cup of it in the measuring cup, 5 to 7 minutes. Discard the tomato-paste mixture. Put the pickled jalapeno juice and 1 teaspoon salt into a large mixing bowl, and slowly whisk in the flavored oil.
- Strain the onions, and add them to the bowl with the dressing. Add the jalapenos, all the beans and the red and yellow bell peppers. Stir to combine, and add salt to taste. Cover with plastic wrap, and refrigerate for at least 30 minutes or up to overnight. Serve with a dollop of sour cream, and garnish with the sliced scallions.
BUTTER BEAN & CHILLI TOMATO SALAD
Superhealthy, counts as 2 of 5-a-day
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Side dish, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Drain and rinse the butter beans and place in a mixing bowl. Chop the tomatoes and add to the beans. Place the chilli, basil (reserving a few small leaves) garlic, olive oil and vinegar in the small bowl of a food processor then whizz until smooth. Add to the tomatoes and beans, season and mix. Serve scattered with a few small leaves.
Nutrition Facts : Calories 116 calories, Fat 4 grams fat, Carbohydrate 16 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.83 milligram of sodium
BUTTER BEAN SALAD
This is a nice summery side that uses flavorful olive oil and tastes fresh, even though it uses canned beans. It's sure to perk up any picnic spread. Sandra Jackson - Mobile, AL
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the beans, peppers, onion and garlic. In a small bowl, combine the remaining ingredients. Pour over bean mixture and toss to coat. Chill until serving.
Nutrition Facts : Calories 147 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 360mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
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