Olive Garden White Bean Salad Recipes

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WHITE BEAN SALAD WITH GREEN OLIVES



White Bean Salad with Green Olives image

Provided by Food Network

Categories     main-dish

Yield four servings

Number Of Ingredients 13

1 1/2 cups dry white beans, soaked overnight in cold water
1 yellow onion, peeled, cut in half and stuck with 2 cloves
1 bay leaf
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup green Spanish olives, pitted and sliced
2 red peppers, roasted, seeded and diced
1 European seedless or 6 Kirby cucumbers, peeled, seeded and diced
1 bunch scallions, washed and sliced thin
6 Italian Roma tomatoes, cored, seeded and diced
1 bunch fresh parsley, leaves sliced crosswise into thin strips
3 tablespoons sherry vinegar
1/2 cup extra virgin olive oil

Steps:

  • Drain, rinse and drain white beans. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add salt and pepper, and a little more water if none is visible when you tilt the pan, and cook another 2030 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool.
  • Place white beans in a large bowl with olive, peppers, cucumbers, scallions and tomatoes. Make vinaigrette by placing vinegar in a small bowl and slowly drizzling in olive oil while whisking to form an emulsion. Pour vinaigrette over beans and vegetables, add parsley, and stir well. Taste and adjust seasoning if necessary. Serve at room temperature.

OLIVE GARDEN WHITE BEAN SALAD



Olive Garden White Bean Salad image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners. The white kidney beans are pre-cooked for this recipe. This salad makes a wonderful appetizer along with toasted Italian bread slices.

Provided by Member 610488

Categories     Spreads

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

4 cups white kidney beans, rinsed well (canned or dried or cooked)
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
1/4 cup uncooked pancetta, sliced chopped
1/2 cup yellow onion, small diced
2 teaspoons rosemary, finely chopped
3 tablespoons red wine vinegar
1/4 cup tomatoes, diced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons parmesan cheese, grated
1 tablespoon fresh basil, chopped

Steps:

  • Heat 2 tbsp olive oil in a saute pan. Add pancetta and cook slowly over medium heat until crispy. Add onion and saute until translucent. Add rosemary and cool for 1-2 minutes, then remove from heat.
  • Combine red wine vinegar, tomatoes, salt, pepper, grated Parmesan, basil and 1/4 cup olive oil in a bowl. Add hot pancetta and onion to the bowl and allow to cool.
  • Mix in the beans with the pancetta mixture and serve at room temperature.
  • Serve with freshly grated Parmesan cheese and a drizzle of olive oil on top.

Nutrition Facts : Calories 423.7, Fat 22.9, SaturatedFat 3.8, Cholesterol 3.3, Sodium 1108.6, Carbohydrate 39.9, Fiber 14.2, Sugar 5.9, Protein 15.2

WHITE BEAN OLIVE SALAD



White Bean Olive Salad image

Make and share this White Bean Olive Salad recipe from Food.com.

Provided by iris5555

Categories     Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
coarse salt and pepper
2 (15 ounce) cans cannellini beans, rinsed and drained
1/2 red onion, thinly sliced
1/4 cup pitted kalamata olive, halved

Steps:

  • Whisk in a large bowl, olive oil, lemon juice and Dijon mustard.
  • Add salt and pepper to taste.
  • Add beans, onions and olives and toss to combine.

Nutrition Facts : Calories 376, Fat 8.5, SaturatedFat 1.2, Sodium 128.7, Carbohydrate 56.5, Fiber 14, Sugar 1.7, Protein 21.1

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