Cannellini Bean Cherry Tomato Red Onion Salad Recipes
CANNELLINI BEAN, RED ONION, AND ARUGULA SALAD
As one of my friends likes to say, this salad is "cute as hell." I won't lie, it is. But more importantly, I love cannellini beans, and there's no easier way to enjoy them than in this good-looking, great-tasting salad. Even though the beans are from a can they should still be firm and whole, not all mushy and falling apart. If you open a can and the beans look like that, then you need to be using another brand of beans. The thinly sliced red onion adds a nice bite as does the spicy arugula. Make sure that the arugula you get looks really perky and green.
Provided by Dave Lieberman
Categories side-dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Empty the cans of beans into a colander and rinse them briefly under cold water. Drain thoroughly and empty the colander into a large serving bowl. Toss the beans together with the red onion and arugula. Shake the olive oil, vinegar, chopped basil, salt and pepper in a sealable container until the salt is dissolved. Pour the dressing over the salad and toss well. It's best to make and dress the salad about an hour before you serve it. Let it stand at room temperature, tossing every time you think about it. Just before serving, adjust the seasoning with salt and pepper, to taste. ;
CANNELLINI BEAN, CHERRY TOMATO & RED ONION SALAD
A superhealthy salad that counts as 3 of your 5-a-day and is low fat - great for al fresco eating
Provided by Good Food team
Categories Buffet, Lunch, Side dish, Supper
Time 5m
Number Of Ingredients 5
Steps:
- Rinse and drain the beans and mix with the tomatoes, onion and vinegar. Season, then add basil just before serving.
Nutrition Facts : Calories 218 calories, Fat 2 grams fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.99 milligram of sodium
CHERRY TOMATO AND WHITE BEAN SALAD
This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.
Provided by Lidey Heuck
Categories brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
- Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.
KIDNEY BEAN, RED ONION AND TOMATO SALAD
Provided by Nigella Lawson
Categories easy, quick, salads and dressings
Time 10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours.
- Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 12 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 643 milligrams, Sugar 10 grams
CANNELLINI BEAN SALAD
Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
KIDNEY BEAN, TOMATO & RED ONION SALAD
I saw this on Nigella Bites last night and made it for lunch today. We had it with crusty olive bread, but it would be nice as part of a buffet or picnic or as a potluck dish. It's very quick and easy to make, healthy and quite tasty. I used one can of beans, vine-ripened tomatoes, and everything else as listed in the recipe.
Provided by Soobeeoz
Categories Beans
Time 7m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours.
- Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.
Nutrition Facts : Calories 305.4, Fat 5.6, SaturatedFat 0.8, Sodium 394.9, Carbohydrate 48, Fiber 15.4, Sugar 2.3, Protein 17.8
CANNELLINI BEAN SALAD WITH ROAST CHERRY TOMATOES & CHORIZO
Make and share this Cannellini Bean Salad With Roast Cherry Tomatoes & Chorizo recipe from Food.com.
Provided by English_Rose
Categories Beans
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F Put the tomatoes on a baking tray and drizzle with some of the oil. Season and roast for 20 minutes and then remove.
- Drain and rinse the beans. Tip into a bowl.
- Fry the chorizo in a non-stick pan until crisp, then drain on kitchen paper. Wipe the pan clean and add the olive oil, onion and seasoning. Cook for 5 minutes, then add the vinegar and reduce by half. Add the honey and whisk to emulsify.
- Pour the warm dressing over the beans and mix. Add the chorizo, tomatoes and salad leaves and mix again. Divide between 2 plates.
Nutrition Facts : Calories 594, Fat 25.3, SaturatedFat 6.2, Cholesterol 24.9, Sodium 370.2, Carbohydrate 67.5, Fiber 14.6, Sugar 14.2, Protein 27.6
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