Mixed Bean With Scallions Salad Recipes
MIXED BEAN SALAD
Making this colorful salad a day ahead gives it time to marinate. We love its flavorful tangy-sweet dressing.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the sugar, vinegar, oil, salt and pepper. Cook and stir over medium heat until sugar is dissolved. Remove from the heat; cool slightly. , In a large salad bowl, combine the remaining ingredients. Drizzle with dressing; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 207 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 546mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 5g fiber), Protein 5g protein.
MIXED BEAN WITH SCALLIONS SALAD
Creamy white Aztec and black runner beans are mixed with crisp green and yellow Romano beans in this substantial salad.
Provided by Martha Stewart
Categories Salad Recipes
Number Of Ingredients 21
Steps:
- Rinse heirloom beans. Place in a large bowl of water, and let soak 8 hours or overnight. Drain.
- Bring a large pot of water to a boil. Add heirloom beans, carrots, celery, halved onion, garlic, bay leaf, sprigs of thyme and rosemary, sage, fennel seeds, red-pepper flakes, and 1 tablespoon olive oil. Cover; return to a boil. Reduce heat, and simmer, with lid slightly ajar, until beans are soft, 50 to 60 minutes. Add 1 teaspoon salt; stir well, then let beans cool in cooking liquid. Beans can be refrigerated overnight at this point.
- Cook each type of fresh bean separately in boiling salted water until just tender but still firm, about 2 minutes. Remove beans from water with a slotted spoon, and plunge into ice water to stop the cooking. Repeat until all fresh beans have been cooked.
- In a small bowl, combine both vinegars; add shallots and garlic. Gradually whisk in 4 1/2 tablespoons olive oil until mixture thickens. Whisk in chopped thyme, rosemary, parsley, and salt and pepper to taste.
- Drain heirloom beans, and discard the vegetables and herbs. Combine all beans in a serving bowl. Gently mix in vinaigrette; let stand at room temperature for 30 minutes.
- Lightly brush onions with remaining tablespoon olive oil. Cook on a medium-hot grill for 5 minutes or under the broiler for 8 minutes on each side, or until browned. Arrange grilled onions over beans, and serve.
MIXED-BEAN SALAD
This easy three-bean salad can be served warm or at room temperature. It makes a nice side dish for grilled pork, blackened fish or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook green beans until bright green and crisp-tender, 2 to 3 minutes. Drain and rinse under cold water until cool. In a large bowl, whisk together vinegar, oil, oregano, shallot, and mustard. Add green beans, red kidney beans, and chickpeas; toss well to combine. Season with salt and pepper.
Nutrition Facts : Calories 220 g, Fat 8 g, Fiber 8 g, Protein 8 g
BEAN SALAD
A spicy bean salad that can also be used as a topping for tostadas.
Provided by HEATHERANNE23
Categories Salad Beans Bean and Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Pour beans into a colander, and rinse under running water.
- In a large mixing bowl, toss beans and corn together with oil, cumin, chili powder, lime juice, and salsa. Sprinkle with parsley, cover, and chill.
Nutrition Facts : Calories 237.9 calories, Carbohydrate 42.7 g, Fat 3.6 g, Fiber 12.7 g, Protein 11.9 g, SaturatedFat 0.5 g, Sodium 754.7 mg, Sugar 2.3 g
WHITE BEAN SALAD WITH ROASTED CAULIFLOWER
This is the kind of substantial salad that's nice to have on hand, no matter the occasion. If you have time, it's best made with large dried white beans, such as cannellini, simmered at home. (It's great to have a pot of cooked beans in the fridge all summer long, for deploying in salads and soups.) But using canned beans is absolutely OK. The recipe calls for roasting the cauliflower, but it could also be cooked on a grill to impart some pleasant smokiness.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
- Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
- Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.
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