Marinated White Bean Salad Jars Recipes
MARINATED WHITE BEAN SALAD
Marinated White Bean Salad. This white bean salad recipe is perfect for simple plant-based meals. White beans with herbs, roasted red peppers and tangy Italian dressing.
Provided by Alex Caspero
Categories lunch
Time 15m
Number Of Ingredients 9
Steps:
- Place the beans, herbs and roasted bell pepper in a large bowl and set aside.
- Whisk together the olive oil, red wine vinegar, minced garlic clove, parsley, oregano and maple syrup.
- Pour over the beans and lightly toss; season to taste with a pinch of salt and pepper, adding more vinegar (or lemon juice) for brightness/acidity, salt or pepper for balance or olive oil for richness. This recipe is really forgiving depending on how you like your beans.
Nutrition Facts : ServingSize 1/6th recipe, Calories 321 calories, Sugar 3 g, Sodium 95 mg, Fat 11.7 g, SaturatedFat 1.3 g, TransFat 0 g, Carbohydrate 41.1 g, Fiber 12 g, Protein 14.3 g, Cholesterol 0 mg
MARINATED WHITE BEAN SALAD JARS
These Marinated White Bean Salad Jars are a light and fresh lunch to get you through the work week. Layers of marinated cannellini beans, grape tomatoes, red onion and peppery arugula.
Provided by Lori Yates
Categories Dairy Free
Time 10m
Number Of Ingredients 13
Steps:
- Make the Marinated White Bean Salad: In small bowl, whisk together garlic, vinegar, thyme, lemon zest, mustard powder, salt, black pepper and red pepper flakes. While whisking, slowly drizzle in oil until all oil is incorporated. Add beans and toss to combine.
- Divide Marinated White Bean Salad equally among 4 pint-sized mason jars. Layer onion, tomatoes and arugula, ending with arugula. Top with lids and refrigerate up to 3 days. To serve, pour onto plate or bowl, stir and enjoy.
MARINATED WHITE BEANS
To add flavor to otherwise basic canned white beans, we start by slowly softening garlic in olive oil. Then we add more aromatics like rosemary and lemon zest to further infuse the oil. Tossed in this fragrant bath with fresh parsley and tomatoes, the beans can be served on-or with-just about anything, including toasted baguette slices or crackers for a snack, and salad greens plus crunchy vegetables (and a can of tuna or some cooked chicken) for a fast lunch. As a bonus, the beans will keep in the refrigerator for up to four days.
Provided by Food Network Kitchen
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the garlic and olive oil in a small skillet and set over low heat. Cook until the garlic begins to slowly sizzle, stirring frequently, about 2 minutes (don't let the garlic brown as it will become bitter). Increase the heat to medium and add the capers, lemon zest, rosemary, red pepper flakes and 1/2 teaspoon salt. Stir to combine and return to a sizzle. Remove from the heat and stir in the lemon juice.
- Combine the beans, tomato and parsley in a medium serving bowl. Drizzle the warm garlic oil over and toss well. Season with salt as desired.
MARINATED WHITE BEAN SALAD JARS RECIPE - (4.7/5)
Provided by á-4084
Number Of Ingredients 16
Steps:
- Make the Marinated White Bean Salad: In small bowl, whisk together garlic, vinegar, thyme, lemon zest, mustard powder, salt, black pepper and red pepper flakes. While whisking, slowly drizzle in oil until all oil is incorporated. Add beans and toss to combine. Divide Marinated White Bean Salad equally among 4 pint-sized mason jars. Layer onion, tomatoes and arugula, ending with arugula. Top with lids and refrigerate up to 3 days. To serve, pour onto plate or bowl, stir and enjoy.
MARINATED BEAN SALAD
Steps:
- Prepare a large bowl of ice water. Bring a large saucepan of salted water to a boil. Add the green beans and cook until just tender, 2 to 3 minutes. Drain and add to the ice water to stop the cooking. Drain and pat very dry. Add to a serving bowl along with the cannellini beans, chickpeas, tomatoes, sliced celery and leaves, red onion, peperoncini, olives and parsley.
- In a small bowl, whisk together the lemon juice, peperoncini brine, sugar, 1 teaspoon salt and several grinds of pepper. Whisk in the olive oil to make a smooth dressing. Pour over the bean mixture and toss well. Season with salt if needed. This salad can be made a day ahead --- the green beans may discolor a bit because of the lemon juice but will taste even better with the longer marination time.
MARINATED BEAN SALAD
Make and share this Marinated Bean Salad recipe from Food.com.
Provided by CURLEYBERLEY
Categories Beginner Cook
Time 5h20m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine first 7 ingredients in a large bowl; toss.
- Combine sugar and remaining 4 ingredients in a small saucepan; bring to a boil over low heat, stirring until sugar dissolves. Pour hot vinegar mixture over bean mixture; stir gently.
- Cover and chill at least 4 hours. Serve with slotted spoon.
Nutrition Facts : Calories 246.1, Fat 11.4, SaturatedFat 1.5, Sodium 527.7, Carbohydrate 32.2, Fiber 5.2, Sugar 17.1, Protein 5.2
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