Mediterranean White Bean Salad Recipes

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MEDITERRANEAN BEAN SALAD



Mediterranean Bean Salad image

This is an easy, healthy salad that is a great side dish to BBQ chicken, beef or fish! It can also be easily adapted to a Tex-Mex style by changing the lemon to lime, parsley to cilantro and adding ground cumin and/or chili powder! Be sure to add the lemon zest (or lime zest) as this really adds a ZING to the salad!

Provided by sourdough girl

Categories     Salad     Beans

Time 2h20m

Yield 4

Number Of Ingredients 9

1 (15.5 ounce) can garbanzo beans, drained
1 (15 ounce) can kidney beans, drained
1 lemon, zested and juiced
1 medium tomato, chopped
¼ cup chopped red onion
½ cup chopped fresh parsley
1 teaspoon capers, rinsed and drained
3 tablespoons extra virgin olive oil
½ teaspoon salt, or to taste

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.

Nutrition Facts : Calories 328.9 calories, Carbohydrate 46.6 g, Fat 12 g, Fiber 13.4 g, Protein 12.1 g, SaturatedFat 1.6 g, Sodium 874.1 mg, Sugar 1.3 g

MEDITERRANEAN WHITE BEAN AND TUNA SALAD



Mediterranean White Bean and Tuna Salad image

This is so easy to make and usually I have all the ingredients at home. It is healthier and lighter than the heavy mayonnaise tuna salads and more convenient to take along to picknicks and barbeques. It tastes great served on lettuce or on bread. You can use any fresh herbs you want with this. I like it best with either sage or rosemary and thyme. One more tip: Use solid tuna, not the flaky kind, to get the best results.

Provided by Bellinda

Categories     European

Time 10m

Yield 6 serving(s)

Number Of Ingredients 10

1 (16 ounce) can cannellini beans, drained and rinsed
3 (6 ounce) cans tuna, packed in water, drained
1 red onion, chopped finely
3 tablespoons lemon juice
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
4 tablespoons olive oil
4 garlic cloves, minced
2 tablespoons fresh herbs, chopped
salt and pepper

Steps:

  • First combine all of the liquid ingredients,garlic, salt and pepper. Whisk.
  • Add the remaining ingredients. Stir to combine.
  • Refrigerate at least 2 hours for best results.
  • You could add chopped black olives or diced tomatoes on top to garnish.

Nutrition Facts : Calories 319.6, Fat 13.4, SaturatedFat 2.4, Cholesterol 32.3, Sodium 38.8, Carbohydrate 22.1, Fiber 5.1, Sugar 1.3, Protein 27.5

MEDITERRANEAN WHITE BEAN SALAD



Mediterranean White Bean Salad image

This Italian inspired white bean salad is simple to prepare and a welcome picnic dish.

Provided by admin

Number Of Ingredients 9

2 cans cannellini beans or other white beans (drained and rinsed)
1-2 cups cherry tomatoes
1 cup spinach leaves
1/2 cup small black olives
1 medium avocado
2 Tablespoons lemon juice
2 Tablespoons extra virgin olive oil
1 teaspoon honey
salt and pepper to taste

Steps:

  • Rinse tomatoes and spinach leaves.
  • Halve tomatoes if desired, and cut leaves into ribbons.
  • Slice or halve black olives.
  • Chop avocado.
  • Combine beans and vegetables in a large bowl.
  • Whisk lemon juice, olive oil and honey together. Pour over vegetables.
  • Stir gently to combine. Add salt and pepper to taste.
  • Serve immediately or chill. Bring back to room temperature before serving.

MEDITERRANEAN WHITE BEAN SALAD WITH BALSAMIC CARAMELIZED ONIONS



Mediterranean White Bean Salad With Balsamic Caramelized Onions image

White beans, caramelized onions, mushrooms marinated in balsamic vinegar, sun dried tomatoes, and artichoke hearts combine for a sweetly flavorful salad that can be served warm or cold. It was a hit with my toddlers too!

Provided by Sesquipedalian Sapp

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 (15 1/2 ounce) cans navy beans, rinsed
1 cup fresh mushrooms or 1 (8 ounce) can mushrooms, rinsed and sliced
1 (8 ounce) can artichoke hearts, rinsed and diced
3/4 cup sun-dried tomato packed in oil, diced
2 yellow onions, cut in half and thinly sliced
2 tablespoons raw sugar
1/2 cup balsamic vinegar
2 garlic cloves, minced (optional)
6 -8 leaves fresh basil, minced (optional)
2 tablespoons peanut oil
1 dash salt
1 cup water (use as needed)

Steps:

  • Marinate mushrooms in balsamic vinegar and set aside while preparing other ingredients.
  • In large pot, add white beans, sun dried tomatoes, basil (if desired), and artichoke hearts. Oil from sun dried tomatoes should be sufficient to keep mixture from sticking to the pot. Cook on low heat while carmelizing onions.
  • In a frying pan, add peanut oil and cook on medium-high heat for a minute or two until oil is heated to desired temperature (when the fat begins to "ripple").
  • Add chopped onions and stir to coat with oil. Add a pinch of salt to absorb water from onions and to speed up caramelizing.
  • Continue to stir the onions. Onions will begin to stick to the pan a bit (which is good) and will begin to darken. If the onions are sticking too much, add a small amount of water to deglaze. Keep stirring.
  • Continue the deglazing process until onions are a deep, rich brown. Adjust heat if onions seem to be cooking too fast, starting to burn rather than brown.
  • Add garlic to onions (if desired) and cook for an additional minute only (garlic will become bitter if overcooked).
  • Drain balsamic marinade from mushrooms into the frying pan with garlic and onions. Also add the raw sugar. Cook over a medium heat for a few additional minutes, stirring frequently, to completely dissolve sugar. Add marinated mushrooms and continue cooking for 2-3 minutes until mushrooms are well heated.
  • Add onion/mushrooms mixture to the pot of white beans, sun dried tomatoes, and artichoke hearts. Simmer for several minutes to allow flavors to combine.
  • Serve hot or chilled.

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