Italian Bean Salad Recipes

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ITALIAN BEAN SALAD



Italian Bean Salad image

All you need is five minutes to make this Italian Bean Salad! It's a delicious side dish that's vegan, gluten free and heart healthy!

Provided by Mamma C

Categories     Side Dish

Time 5m

Number Of Ingredients 9

1 15-ounce can cannellini beans ((can use Great Northern or navy))
1 15-ounce can chickpeas ( (also called garbanzo beans))
1 15-ounce can black beans
1/4 cup fresh snipped parsley
5 tablespoons white vinegar
2 1/3 tablespoons olive oil ((2 tablespoons + 1 teaspoon))
3/4 teaspoon garlic powder
1/2 teaspoon plus 1/8 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • In a fine mesh strainer or colander, drain and rinse the beans with cold water. Add the beans to a medium bowl.
  • Rinse some fresh parsley and snip the leaves off the stems until you can measure out 1/4 cup of loosely packed parsley. Add the parsley to the bowl of beans.
  • In a liquid measuring cup, add the vinegar, olive oil and seasonings. Whisk them to blend, then pour the dressing over the beans. Toss the bean salad with two spoons to mix it.
  • Serve the bean salad at room temperature or slightly chilled. Store leftovers in the refrigerator for up to five days. Stir the bean salad again before serving it.

Nutrition Facts : Calories 54 kcal, Carbohydrate 1 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 246 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

ITALIAN BEAN SALAD



Italian Bean Salad image

Bottled dressing adds flavor in a flash to this salad sent in by Sue Ross of Casa Grande, Arizona. "The recipe can be doubled or even tripled for potlucks, picnics or barbecues," she assures.

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 4 servings.

Number Of Ingredients 5

1 package (9 ounces) frozen cut green beans, cooked and drained
1 cup garbanzo beans or chickpeas, rinsed and drained
1/3 cup julienned red onion
1/4 cup Italian salad dressing
1/8 teaspoon salt or salt-free seasoning blend

Steps:

  • In a bowl, combine beans and onion. Add dressing and salt; toss to coat. Cover and chill until serving.

Nutrition Facts : Calories 83 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 374mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges

ITALIAN BEAN SALAD



Italian Bean Salad image

A very simple, easy, tasty recipe. The recipe comes from "200 Healthly Recipes in 30 Minutes or Less". Diabetic exchange: 2 Starch

Provided by Barb G.

Categories     Onions

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

2 (15 ounce) cans white beans, drained
1 small red onion, minced
3 stalks celery, diagonally sliced
1/4 cup sliced scallion
1/2 cup minced parsley
2 tablespoons balsamic vinegar
1 tablespoon olive oil
fresh ground pepper

Steps:

  • Combine all ingredients in the order given; add more balsamic vinegar if desired.
  • Refridgerate until ready to serve, better if let set in refridgerator for an hour or so before serving.

Nutrition Facts : Calories 197.2, Fat 2.8, SaturatedFat 0.4, Sodium 28.3, Carbohydrate 33.3, Fiber 7.6, Sugar 2.2, Protein 10.8

SIMPLE ITALIAN BEAN SALAD



Simple Italian Bean Salad image

Make and share this Simple Italian Bean Salad recipe from Food.com.

Provided by CulinaryQueen

Categories     Beans

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 spring onions, chopped (aka scallions or green onions)
2 garlic cloves, finely minced
1 red chile, deseeded and finely chopped
2 (400 g) cans cannellini beans
1 (400 g) can butter beans, drained
6 tablespoons olive oil
2 tablespoons white wine vinegar
salt and pepper, to taste
1/2 cup flat leaf parsley, chopped

Steps:

  • In a large bowl, combine the spring onions, garlic and chili.
  • Add the three cans of beans and mix thoroughly.
  • Whisk together the olive oil and white wine vinegar and season.
  • Drizzle over the bean salad and stir in with the parsley.
  • Serve straight away or refrigerate until ready.

ITALIAN GREEN BEAN SALAD



Italian Green Bean Salad image

Basil and red pepper lend bright flavor to this green bean salad. You'll love the crunch pine nuts provide! Kathy Kittell - Lenexa, Kansas

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 9 servings.

Number Of Ingredients 9

1-1/2 pounds fresh green beans, trimmed
1/2 cup thinly sliced roasted sweet red peppers
1/2 cup fresh basil leaves, thinly sliced
3 tablespoons pine nuts, toasted
2 tablespoons plus 1-1/2 teaspoons olive oil
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add beans; cook, uncovered, 8-10 minutes or until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Combine beans, peppers, basil and pine nuts. In a small bowl, whisk oil, lemon juice and seasonings until blended. Drizzle over bean mixture; toss to coat.,

Nutrition Facts : Calories 81 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 87mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

EASY ITALIAN BEAN SALAD



Easy Italian bean salad image

A quick and easy summery salad - ideal for serving with a barbecue spread

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 10m

Number Of Ingredients 8

1 bunch spring onions
2 garlic cloves , crushed
1 red chilli , seeded and finely chopped
2 x 400g cans cannellini beans , drained and rinsed
1 can of butter beans
6 tbsp olive oil
2 tbsp white wine vinegar
plenty of chopped parsley

Steps:

  • Finely chop the spring onions and put into a bowl with the garlic and the chilli. Mix in the cannellini beans and the butter beans. Whisk the olive oil with the white wine vinegar and add plenty of seasoning. Stir through the salad with plenty of chopped parsley.

BEST BEAN SALAD



Best Bean Salad image

I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!

Provided by chemjo

Categories     Salad     Beans     Three Bean Salad Recipes

Time 8h20m

Yield 18

Number Of Ingredients 13

1 (14.5 ounce) can green beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.5 ounce) can garbanzo beans, drained
1 (14.5 ounce) can kidney beans, drained
1 (14.5 ounce) can black beans, drained
½ cup chopped green pepper
½ cup chopped onion
½ cup chopped celery
½ cup salad oil
½ cup vinegar
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup white sugar

Steps:

  • Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
  • Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.

Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g

ROMANO BEAN SALAD



Romano Bean Salad image

There are two ways you can do this recipe. You can boil your beans, dress them and serve immediately. I prefer it dressed and left to marinate in the fridge overnight, which gives you something closer to a pickled bean.

Provided by Chef John

Categories     Salad     Beans

Time 4h20m

Yield 2

Number Of Ingredients 7

1 pound fresh romano or green beans, trimmed
2 cloves garlic, sliced
2 tablespoons olive oil
2 fresh mint leaves, torn
salt and freshly ground black pepper to taste
2 tablespoons white wine vinegar
2 mint leaves, for garnish

Steps:

  • Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
  • Smash garlic, olive oil, mint, and salt using mortar and pestle.
  • Pour vinegar and half of olive oil mixture over beans and toss well.
  • Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
  • Remove beans from refrigerator, top with fresh mint and serve.

Nutrition Facts : Calories 195.3 calories, Carbohydrate 17.3 g, Fat 13.8 g, Fiber 7.8 g, Protein 4.4 g, SaturatedFat 1.9 g, Sodium 16 mg, Sugar 3.2 g

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