Cannellini Bean Salad With Roast Cherry Tomatoes Chorizo Recipes
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.
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
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
CHORIZO, TOMATO AND CANNELLINI BEAN SALAD
This Spanish-inspired salad will bring a tasty summery Mediterranean flavour to your table. The key to this recipe is really good quality chorizo and deliciously ripe vine tomatoes.
Provided by English_Rose
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the tomatoes in a mixing bowl with the scallions and drained cannellini beans.
- Season with sea salt and a little freshly ground black pepper; then drizzle with some extra virgin olive oil and the vinegar and mix to combine.
- Heat a frying pan (without any oil - chorizo simply does not need it) and add the chorizo.
- Cook gently for a couple of minutes on each side. The chorizo will secrete a lot of oil. Do not throw it away! It is delicious if you want to fry a few potatoes in it. Or, add some of the oil to the salad!
- To serve; transfer the tomato, bean and onion mixture to a serving dish and top with the hot chorizo. Scatter over the chopped parsley and serve at once.
Nutrition Facts : Calories 464.2, Fat 25.2, SaturatedFat 9.4, Cholesterol 56.1, Sodium 818.7, Carbohydrate 33.5, Fiber 9, Sugar 4, Protein 27.2
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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