Mediterranean Lamb And Bean Salad Recipes

MEDITERRANEAN-STYLE BEAN SALAD

Steps:

• Drain the jar of artichokes, reserving 3 tbsp of the oil. Pour the oil into a bowl and stir in the sun-dried tomato paste and vinegar until smooth. Season to taste.
• Roughly chop the artichokes and tip into a large bowl with the cannellini beans, tomatoes, olives, spring onions and half the goat's cheese. Stir in the artichoke oil mixture and tip into a serving bowl. Season to taste. Crumble over the remaining goat's cheese, then serve.

GREEK GREEN BEAN SALAD RECIPE

Steps:

• Prepare dressing. In a small bowl, whisk together extra virgin olive oil, lemon juice, garlic, fresh dill, Spanish paprika, pinch of salt and pepper. Set aside for now.
• Bring a large pot filled with water to a boil. Add green beans. Cook for 5 minutes, then, keep the pot of boiling water going, but using tongs, transfer green beans to an ice bath (a bowl of ice and ice cold water) for 5 minutes. Return beans to boiling water to finish cooking until tender, about 10 more minutes or so. Drain well.
• Transfer warm beans to a mixing bowl. Toss with a little salt and pepper. Give the dressing a quick stir to combine well, then pour over the green beans. Toss again to coat.
• Transfer to a serving platter. Sprinkle crushed pepper flakes and crumbled feta. Top with chopped olives. Serve at room temperature.

EASY MEDITERRANEAN BEAN SALAD

Steps:

• In a large mixing bowl, combine the beans, chopped peppers, onions, capers and fresh herbs. Mix using a wooden spoon.
• In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
• Add the vinaigrette to the salad bowl. Toss to coat.
• For best results, cover and refrigerate for a bit before serving so that beans soak up the vinaigrette flavors. Give the salad another quick toss before serving.

MEDITERRANEAN BEAN SALAD RECIPE

Steps:

• Make the balsamic vinaigrette and set it to the side.
• Next, slice the bell peppers into large sides, see video.
• Place the cut vegetables on a sheet tray lined with parchment paper and coat in olive oil, salt, and pepper.
• Add the vegetables to a hot grill (450° to 550°) and cook for 2 minutes per side or just until grill marks are formed but the vegetables still have a crunch to it.
• Chill the vegetables completely in the refrigerator, which takes about 15 minutes.
• Drain the beans and rinse under cold water in a colander and then add them to a large bowl.
• Once the vegetables are cooled, medium to large dice them and add them to the bowl with the beans.
• Add in the parsley, salt, pepper, and balsamic vinaigrette and mix until combine.
• Serve with a garnish of fresh basil and oregano.

MEDITERRANEAN BEAN SALAD

Steps:

• In a large bowl, stir together the garbanzo beans, kidney beans, lemon juice and zest, tomato, onion, parsley, capers, olive oil and salt. Cover, and refrigerate for about 2 hours, stirring occasionally, before serving.