Simple Italian Bean Salad Recipes

ITALIAN BEAN SALAD

Steps:

• In a fine mesh strainer or colander, drain and rinse the beans with cold water. Add the beans to a medium bowl.
• Rinse some fresh parsley and snip the leaves off the stems until you can measure out 1/4 cup of loosely packed parsley. Add the parsley to the bowl of beans.
• In a liquid measuring cup, add the vinegar, olive oil and seasonings. Whisk them to blend, then pour the dressing over the beans. Toss the bean salad with two spoons to mix it.
• Serve the bean salad at room temperature or slightly chilled. Store leftovers in the refrigerator for up to five days. Stir the bean salad again before serving it.

EASY ITALIAN BEAN SALAD

Steps:

• Finely chop the spring onions and put into a bowl with the garlic and the chilli. Mix in the cannellini beans and the butter beans. Whisk the olive oil with the white wine vinegar and add plenty of seasoning. Stir through the salad with plenty of chopped parsley.

ITALIAN BEAN SALAD

Steps:

• In a bowl, combine beans and onion. Add dressing and salt; toss to coat. Cover and chill until serving.

ITALIAN BEAN SALAD

Steps:

• Combine all ingredients in the order given; add more balsamic vinegar if desired.
• Refridgerate until ready to serve, better if let set in refridgerator for an hour or so before serving.

SIMPLE ITALIAN BEAN SALAD

Steps:

• In a large bowl, combine the spring onions, garlic and chili.
• Add the three cans of beans and mix thoroughly.
• Whisk together the olive oil and white wine vinegar and season.
• Drizzle over the bean salad and stir in with the parsley.
• Serve straight away or refrigerate until ready.

ITALIAN GREEN BEAN SALAD

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add beans; cook, uncovered, 8-10 minutes or until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Combine beans, peppers, basil and pine nuts. In a small bowl, whisk oil, lemon juice and seasonings until blended. Drizzle over bean mixture; toss to coat.,

ROMANO BEAN SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
• Smash garlic, olive oil, mint, and salt using mortar and pestle.
• Pour vinegar and half of olive oil mixture over beans and toss well.
• Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
• Remove beans from refrigerator, top with fresh mint and serve.

BEST BEAN SALAD

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.