Spanish White Bean Salad Recipes
WHITE BEAN TUNA SALAD
Provided by Giada De Laurentiis
Categories main-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
- Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.
SPANISH WHITE BEAN SALAD
Not sure where this one came from, my mom used to make it. Great for a quick meal with some protein! Serve it in a whole wheat Pita half with a little Mozzarella.
Provided by VegInTexas
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the above ingredients in a bowl and let sit for a few hours (you can eat it right away, but it's better if you let it sit a while to marinate). Use half of a whole wheat pita, some salad and mozzarella cheese. Yum!
Nutrition Facts : Calories 129.4, Fat 4.8, SaturatedFat 0.7, Sodium 309.2, Carbohydrate 16.7, Fiber 4.6, Sugar 1.2, Protein 5.9
MEXICAN BEAN SALAD
A colorful, spicy, and refreshing bean and corn salad.
Provided by Karen Castle
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g
SPANISH GREEN BEAN SALAD
I have been making this recipe for more than 25 years. It is easy-to-make and very colourful. Serve it cold, warm or at room temperature -- I prefer at room temp. It's a great make-ahead recipe because it keeps well for several days in the fridge. Adapted from a Better Homes and Gardens cookbook.
Provided by Leggy Peggy
Categories Vegetable
Time 16m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook beans in the microwave for 6-7 minutes until crisp-tender. Or you can cook in a pan with a small amount of boiling water.
- Put the next 9 ingredients (dressing) in a jar with a lid. Cover and shake well.
- Pour dressing over beans, stir well and refrigerate (I usually put this all in a container with a tight-fitting lid and shake the dickens out of it).
- Serve over shredded lettuce -- at whatever temperature you prefer. It takes at least an hour for this to come to room temperature after being in the fridge.
Nutrition Facts : Calories 140.8, Fat 9.4, SaturatedFat 1.3, Sodium 108.8, Carbohydrate 13.7, Fiber 4.5, Sugar 7.2, Protein 3
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