Navy Bean Tossed Salad Recipes
NAVY BEAN TOSSED SALAD
Black olives, feta cheese, and Caesar dressing give Clara Coulston's salad a distinctive Greek flavor. The Washington Court House, Ohio reader likes to make croutons by toasting and cutting up a pre-packaged pizza crust.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 7 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, combine the first eight ingredients. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 146 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 774mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 5g fiber), Protein 10g protein.
NAVY BEAN NICOISE
This vegetarian version of the classic Nicoise salad recipe substitutes white beans for the tuna and lemon zest for the anchovies. Some beans are smashed so that they will cling to other ingredients.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 18
Steps:
- In a small bowl whisk together lemon juice, mustard, shallot, parsley, basil, salt and pepper to taste; set aside.
- Put just-cooked potatoes in medium bowl, toss with 3 tablespoons dressing and salt and pepper to taste; set aside.
- Place large lettuce leaves side by side in a circle around a large serving platter so the leaf tops extend just beyond the rim.
- In a large bowl, mix spinach with 2 tablespoons dressing. Create a bed of spinach on platter, leaving a frilly-edged frame of lettuce leaves exposed.
- Put navy beans in empty bowl and use the back of a large spoon to smash some. Add celery, lemon zest, 3 to 4 tablespoons dressing, salt and pepper to taste, and mix, Mound the beans in the center the platter, on top of the spinach.
- Mound potatoes on one-quarter of the platter to the left of navy beans. Then arrange tomato wedges in adjacent quadrant.
- Put green beans, 2 tablespoons dressing, and salt and pepper taste in the bowl; mix and mound the dressed green beans in the third quadrant.
- Arrange the eggs and olives in remaining quadrant. Sprinkle entire salad with capers. Serve immediately.
Nutrition Facts : Calories 655 g, Fat 33 g, Protein 22 g
NAVY BEAN SALAD
This recipe was originally published in the "Arizona Republic" newspaper. Prep and cooking time assumes you have already cooked the beans and the egg.
Provided by James Craig
Categories Lunch/Snacks
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- After cooking, drain the beans and set aside.
- (If using canned beans, rinse gently without smashing the beans).
- Place the oil, lemon juice, salt and pepper in a salad bowl and blend thoroughly.
- Add the beans and mix well.
- Scatter chopped parsley, dill, and scallions over the beans.
- Garnish with quartered tomatoes and egg.
Nutrition Facts : Calories 558.8, Fat 31, SaturatedFat 4.7, Cholesterol 106, Sodium 471, Carbohydrate 54.3, Fiber 20.7, Sugar 3.8, Protein 19.3
BEAN TOSSED SALAD
I assemble this salad ahead of time and add the corn chips and salad dressing just before serving. You can adapted this salad by adding kidney beans, various cheeses and croutons or crunched tortillas instead of corn chips.-Tabitha Allen, Cypress, Texas
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a salad bowl, combine the first six ingredients. Just before serving, add chips and salad dressing; to coat.
Nutrition Facts :
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