SHELL BEAN SALAD
Purslane has a lemon undertone that sharply contrasts with the earthiness of the beans; look for it at farmers' markets or specialty stores from July to October. If purslane is not available, use watercress instead.
Provided by Martha Stewart
Yield Serves 8
Number Of Ingredients 20
Steps:
- Make the Dressing: Whisk garlic, jalapeno, bell pepper, herbs, vinegar, and salt. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper.
- Make the Salad: Prepare an ice-water bath. Bring a large pot of water to a boil. Add cranberry beans, and cook 7 minutes. Add Italian beans and haricots verts, and cook 3 minutes. Add edamame, and cook 2 minutes more. Using a slotted spoon, transfer all the beans to the ice-water bath. Drain, and pat dry.
- Toss beans, chickpeas, tomatoes, and purslane with dressing. Season with salt and pepper, and serve with bread.
HEARTY BEAN SALAD
I discovered this salad years ago when I was a teenager in a 4-H club. After I was married, I used the recipe as a base and added different beans and water chestnuts for more crunch. The dressing is most important, getting the right balance between the sweet and the sour.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, whisk the dressing ingredients; pour over bean mixture and toss to coat. , Cover and refrigerate for at least 1 hour. Stir before serving. Serve with a slotted spoon.
Nutrition Facts : Calories 156 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 665mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 5g fiber), Protein 5g protein.
WHITE BEAN SALAD
Provided by Florence Fabricant
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Shell the beans. (For dried beans, rinse them, place in saucepan, cover with water to 2 inches, and bring to boil. Remove from heat; allow beans to soak for 1 hour.)
- Heat 1 tablespoon oil in large, heavy pot. Add carrots, onions and garlic, and saute over medium-low heat, stirring, for about 5 minutes, until tender. Add fresh beans (or soaked and drained dried beans) and 8 cups water. Add tied herbs; bring to simmer.
- Partly cover pot, and simmer fresh beans about 30 minutes, until they are tender. (Dried beans should be simmered for about 1 1/2 hours, and any foam on the water's surface should be skimmed off.)
- When beans are nearly tender, about 10 minutes before end of cooking time, add salt to taste. When beans are tender (make sure they are not undercooked), drain them.
- Remove garlic and herbs, transfer beans to large bowl lined with paper towels and toss them lightly to dry them. Cover to keep them warm.
- Beat remaining olive oil and vinegars together in salad bowl. Season with salt and pepper. Add warm beans and parsley. Fold all ingredients together, and season to taste with salt and pepper. Serve while still warm.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 13 grams, Carbohydrate 57 grams, Fat 16 grams, Fiber 19 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 1184 milligrams, Sugar 3 grams
BEAN SALAD WITH LEMON AND HERBS
Categories Side Vegetarian High Fiber Green Bean Legume Spring Summer Healthy Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 12
Steps:
- Toss 2 cups fresh cooked shell beans (such as cannellini or cranberry) or one 14-ounce can cannellini beans or chickpeas, rinsed, 6 ounces green beans (trimmed, cut into 1" pieces), 1/4 cup fresh parsley leaves with tender stems, 1/4 cup olive oil, 3 tablespoons chopped fresh chives, 2 tablespoons chopped capers, 1 tablespoon finely grated lemon zest, 2 tablespoons lemon juice, and 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes in a large bowl; season with salt and pepper.
BEST BEAN SALAD
I'd turned my nose up at this for years, but suddenly I can't get enough of it. Thanks, Momma D!
Provided by chemjo
Categories Salad Beans Three Bean Salad Recipes
Time 8h20m
Yield 18
Number Of Ingredients 13
Steps:
- Combine the green beans, wax beans, garbanzo beans, kidney beans, green pepper, onion, and celery in a large bowl; toss to mix.
- Whisk together the oil, vinegar, salt, pepper, and sugar in a separate bowl until the sugar is dissolved; pour over the bean mixture. Refrigerate 8 hours or overnight before serving.
Nutrition Facts : Calories 167.3 calories, Carbohydrate 23.6 g, Fat 6.5 g, Fiber 5 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 412.1 mg, Sugar 9.3 g
SHELL BEAN SALAD WITH TOMATOES, CELERY AND FETA
This is a perfect end-of-summer farmers' market dish. It makes a nutritious main salad or a great starter or side dish.
Provided by Martha Rose Shulman
Categories weekday, salads and dressings
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 16
Steps:
- Combine the beans, onion, water, crushed garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl.
- In a large salad bowl, combine the beans, celery, tomatoes, feta and herbs. Sprinkle the tomatoes with sea salt if desired.
- Mix together the vinegar, mustard, salt, pepper, garlic and olive oil. Toss with the salad, taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 951 milligrams, Sugar 3 grams, TransFat 0 grams
SHELL BEAN SALAD
This is a fantastic salad recipe from Martha Stewart - If you just wantto take the time to do all the shelling and triming, it will turn out to be one delicious salad for you and your family!!
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Make the Dressing: Whisk garlic, jalapeno, bell pepper, herbs, vinegar, and salt. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper.
- Make the salad: Prepare an ice-water bath. Bring a large pot of water to a boil. Add cranberry beans, and cook for 7 minutes. Add Italian beans, and haricot verts, and cook for 3 minutes. Add edamame and cook for 2 minutes more. Usng a slotted spoon, transfer all the beans to the ice-water bath. Drain and pat dry.
- Toss beans, chickpeas, tomatoes and purslane or watercress, with dressing. Season with salt and pepper, and serve with bread.
Nutrition Facts : Calories 305.4, Fat 16.2, SaturatedFat 2.2, Sodium 314.4, Carbohydrate 30, Fiber 10.8, Sugar 1.2, Protein 12.5
More about "shell bean salad recipes"
SHELL BEAN SALAD WITH PURSLANE AND CHERRY TOMATOES
From ediblesanfrancisco.com
5/5 (5)Category SaladCuisine CaliforniaTotal Time 40 mins
- In a medium saucepan, warm the the olive oil over low heat and add the onion, garlic and salt. Cook until soft, but not brown, about 6-8 minutes. Add 4 cups water to the pan along with the beans. Bring to a simmer and cook for 20-30 minutes until the beans are soft. Note: keep at a simmer and do not boil the beans or they will fall apart.
- While the beans are cooking, remove the stem ends from the cherry tomatoes and cut a small x-cross-hatch in the top where the stem was. Bring a small pot of water to a simmer and drop the cherry tomatoes in for 20 seconds. Drain, rinse with cold water and remove the peels.
- Warm the olive oil over medium heat in a small pan and add the sunflower seeds. Stir every 30 seconds or so until they start to take on a light brown color. Turn off the heat and add the chili flakes.
- In a mortar pestle, pound together the anchovy, garlic, salt and pepper to form a paste. Alternatively chop and mash these ingredients with the broad side of a chefs knife on a cutting board. In a small bowl, whisk together the oil, vinegar and mustard. Add the anchovy paste and stir to combine.
OUR 22 BEST BEAN SALAD RECIPES | EPICURIOUS
From epicurious.com
Estimated Reading Time 3 minsPublished 2015-09-29
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