Cannellini Bean Niçoise Salad Recipes

SALAD NICOISE

Salad Nicoise image

This French-inspired salad makes a delightful summer dish. You can dress it up with other garden vegetables like corn, blanched broccoli, cauliflower and asparagus!

Provided by Bob Cody

Categories Salad Seafood Salad Recipes

Time 2h45m

Yield 4

Number Of Ingredients 12

Ingredients

½ pound new potatoes, quartered
¼ cup chopped fresh parsley
¼ cup pitted nicoise olives
½ onion, thinly sliced
1 (5 ounce) can tuna
⅓ pound fresh green beans - rinsed, trimmed and blanched
½ pound mixed salad greens
1 cup lemon vinaigrette
3 hard-cooked eggs, quartered
3 roma (plum) tomatoes, thinly sliced
1 tablespoon capers
4 anchovy filets

Steps:

Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 34.7 g, Cholesterol 171.8 mg, Fat 8.7 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 1.9 g, Sodium 1305.9 mg, Sugar 17.2 g

CANNELLINI BEAN SALAD WITH ROASTED PEPPERS

Cannellini Bean Salad with Roasted Peppers image

"I've had this recipe quite a long time, although I have changed it somewhat from the original," comments Alden Thornton from Warrenton, Oregon. "It's always been popular, particularly when served at picnics and potlucks." Tip: If you are crunched for time, instead of roasting the pepper yourself, use roasted red peppers sold in jar, often near the pickles and condiments.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 5 servings.

Number Of Ingredients 8

Ingredients

1 large sweet red pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 medium red onion, sliced and separated into rings
1/4 cup minced fresh basil
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Cut red pepper in half; remove seeds. Broil pepper cut side down 4 in. from the heat until skin is blistered and charred, about 8 minutes. Immediately place pepper in a small bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Cut pepper into strips; place in a large bowl. Add the beans, onion and basil. In a jar with a tight-fitting lid, combine the vinegar, oil, salt and pepper; shake well. Pour over bean mixture; toss to coat.

Nutrition Facts : Calories 190 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 472mg sodium, Carbohydrate 26g carbohydrate (1g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

NAVY BEAN NICOISE

Navy Bean Nicoise image

This vegetarian version of the classic Nicoise salad recipe substitutes white beans for the tuna and lemon zest for the anchovies. Some beans are smashed so that they will cling to other ingredients.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 18

Ingredients

Sea salt and ground black pepper
6 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 large shallot, minced
3/4 cup extra-virgin olive oil
3 tablespoons minced fresh parsley leaves
3 tablespoons minced fresh basil leaves
1 pound small red potatoes, boiled, then halved or quartered
1 head red-leaf lettuce, leaves separated, washed and dried, inner leaves reserved for future use
5 ounces baby spinach
2 ripe medium tomatoes, cored and cut in wedges
1 pound green beans, into 1-inch pieces, blanched and dried
1/2 cup Nicoise olives
3 tablespoons capers, rinsed and drained
3 cups cooked navy beans, rinsed and drained
1 medium celery stalk, diced
2 teaspoons freshly grated lemon zest
2 hard-boiled eggs, peeled and quartered lengthwise

Steps:

In a small bowl whisk together lemon juice, mustard, shallot, parsley, basil, salt and pepper to taste; set aside.
Put just-cooked potatoes in medium bowl, toss with 3 tablespoons dressing and salt and pepper to taste; set aside.
Place large lettuce leaves side by side in a circle around a large serving platter so the leaf tops extend just beyond the rim.
In a large bowl, mix spinach with 2 tablespoons dressing. Create a bed of spinach on platter, leaving a frilly-edged frame of lettuce leaves exposed.
Put navy beans in empty bowl and use the back of a large spoon to smash some. Add celery, lemon zest, 3 to 4 tablespoons dressing, salt and pepper to taste, and mix, Mound the beans in the center the platter, on top of the spinach.
Mound potatoes on one-quarter of the platter to the left of navy beans. Then arrange tomato wedges in adjacent quadrant.
Put green beans, 2 tablespoons dressing, and salt and pepper taste in the bowl; mix and mound the dressed green beans in the third quadrant.
Arrange the eggs and olives in remaining quadrant. Sprinkle entire salad with capers. Serve immediately.

Nutrition Facts : Calories 655 g, Fat 33 g, Protein 22 g

GREEN BEAN NIçOISE SALAD

Green Bean Niçoise Salad image

Vegetarian Niçoise salad with green beans, radishes, olives, new potatoes, and eggs

Provided by Katherine Sacks

Categories Green Bean Salad Spring Olive Potato Capers Radish Vegetarian Egg Picnic

Yield Serves 8-12

Number Of Ingredients 15

Ingredients

3/4 pound small new potatoes
Kosher salt
1 1/2 pounds green beans, trimmed
4 large eggs
1 small shallot, finely chopped
1 teaspoon finely grated lemon zest
1 tablespoon plus 2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1 teaspoon honey
1/8 teaspoon freshly ground black pepper
5 tablespoons olive oil, divided
2 tablespoons coarsely chopped dill, divided
1/4 cup drained capers, patted dry
1 bunch breakfast radishes (about 3/4 pound), trimmed, quartered
1/4 cup Niçoise or Kalamata olives, pitted, halved

Steps:

Place potatoes in a medium pot; add cold water to cover by 1". Season with salt, bring to a boil, and cook until potatoes are fork-tender, 12-15 minutes. Transfer to a large bowl of ice water and chill until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
Meanwhile, bring another medium pot of salted water to a boil. Add green beans and cook until crisp-tender, 2-4 minutes. Using a slotted spoon, transfer to ice water; reserve hot water in pot. Chill beans until cold, about 3 minutes. Transfer to paper towels and pat dry, reserving bowl of ice water.
Return water in green bean pot to a boil, carefully add eggs, and cook 8 minutes. Transfer eggs to ice water and chill until cold, about 5 minutes. Peel; set aside.
Combine shallot, lemon zest, lemon juice, Dijon, honey, pepper, and 1/4 tsp. salt in a medium bowl. Whisk in 3 Tbsp. oil in a slow, steady stream, then whisk in 1 Tbsp. dill.
Heat remaining 2 Tbsp. oil in a small saucepan over medium-high. Add capers and cook, swirling pan occasionally, until capers burst and are crisp, about 5 minutes. Transfer capers with slotted spoon to paper towels. Let oil cool.
Toss green beans in a large bowl with half of the dressing. Arrange on a platter. Transfer potatoes to same bowl and toss with 1 Tbsp. dressing; arrange in a section on top of green beans. Toss radishes with 1 Tbsp. dressing in same bowl; arrange in another section on top of green beans. Cut eggs into quarters and place eggs and olives in sections on top of green beans, letting some beans show through. Just before serving, drizzle salad with remaining dressing, then top with fried capers and remaining 1 Tbsp. dill.