Sunnys White Bean Salad Recipes

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QUICK AND EASY WHITE BEAN SALAD



Quick and Easy White Bean Salad image

Simple white bean salad with red onions, a little lemon juice, olive oil, vinegar, herbs, salt and pepper.

Provided by Elise Bauer

Categories     Salad     Budget     Make-ahead     Pantry Meal     Bean Salad     Cannellini Bean     Picnic Salad     Salad     White Bean

Time 5m

Yield 4

Number Of Ingredients 7

1 14.5-ounce can white beans, drained but not rinsed
2 tablespoons chopped red onion
A squeeze of lemon juice
2 teaspoons wine vinegar (red or white)
1 tablespoon extra virgin olive oil
1/2 teaspoon dry Herbs de Provence (crumbled) OR 1 teaspoon of some combination of finely chopped rosemary, tarragon, thyme, and lavender
Salt and freshly ground pepper to taste

Steps:

  • Let the onion marinate in lemon juice: After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. According to my mother, this will take the edge off the onion.
  • Combine all ingredients into a serving dish: You can serve right away if you want, but if you chill for a few hours, the flavors will come together better. Lasts a couple of days in the refrigerator.

Nutrition Facts : Calories 151 kcal, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 5 g, Protein 8 g, SaturatedFat 1 g, Sodium 424 mg, Sugar 1 g, Fat 4 g, ServingSize Serves 4, UnsaturatedFat 0 g

SUNNY'S SHRIMP, CORN AND BEAN SALAD



Sunny's Shrimp, Corn and Bean Salad image

Provided by Food Network

Categories     side-dish

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound large shrimp, shelled and deveined
5 tablespoons olive oil
Juice of 3 limes
2 tablespoons minced garlic
Pink Himalayan salt
Freshly ground black pepper
6 ears corn, shucked
Two 14-ounce cans black beans, drained and rinsed
1 small bunch cilantro, chopped

Steps:

  • Skewer the shrimp onto metal skewers and place on a baking sheet.
  • Whisk together 3 tablespoons of the olive oil, the juice of 1 lime, 1 tablespoon of the minced garlic, a big pinch of pink Himalayan salt and freshly ground pepper to taste in a large bowl. Pour the marinade over the shrimp and stir thoroughly to coat both sides of the shrimp. Let marinate for 20 minutes.
  • Preheat a grill to medium-high heat.
  • Grill the corn until slightly charred and grill marked, 3 to 4 minutes per side. Let cool, and then cut the kernels off the cob.
  • Grill the shrimp until grill marked and pink in the center, 2 to 3 minutes per side. Let cool, and then remove from the skewers and slice in half crosswise.
  • Combine the corn kernels, beans, shrimp, cilantro and pink Himalayan salt to taste in a large bowl. Drizzle with the remaining 2 tablespoons olive oil, the juice of 2 limes, the remaining 1 tablespoon minced garlic and freshly ground pepper to taste. Gently toss to combine. Let chill at least 30 minutes before serving.

SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP



Sunny's Easy White Bean and Mushroom Soup image

Provided by Sunny Anderson

Time 55m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon olive oil
16 ounces wild mushroom mix, diced small
2 frozen sauteed chopped onion cubes
1 thick sprig fresh thyme
Kosher salt and freshly ground black pepper
4 mini sweet peppers, small dice
1 tablespoon grained Dijon mustard
4 cups vegetable stock
One 15.5-ounce can white beans, rinsed
1 cup shredded kale, optional, further chopped
Lemon wedge, for spritzing
Hot sauce, to taste (I like Tapatio, Cholula or Texas Pete here)

Steps:

  • In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
  • Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
  • Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.

WHITE BEAN SALAD



White Bean Salad image

Tip: Use any combination of fresh herbs you like: basil, parsley and mint are nice, and rosemary would also work well - as would fresh thyme or oregano.

Provided by Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 (19-ounce) can cannellini beans, rinsed and drained (use any canned bean you like)
1 large rib celery, thinly sliced
1/2 roasted red pepper, peeled, seeded, and chopped
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Coarse grained salt
Freshly ground black pepper
1/2 cup basil leaves, hand torn

Steps:

  • Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
  • Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.

Nutrition Facts : Calories 142 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Carbohydrate 20 grams, Fiber 6 grams, Protein 5.5 grams

WHITE BEAN AND ROASTED POTATO SALAD WITH ROSEMARY



White Bean and Roasted Potato Salad With Rosemary image

Freshly cooked white beans hold their shape better than canned ones, so unless you're really pinched for time, cook the beans yourself for this hearty, lively winter salad. Serve it as a side dish for roasted meats or chicken. If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course. If you have time, it's best to give the beans a proper soak (4 to 12 hours); if not, just tack 30 to 60 minutes onto the cooking time, adding more water as needed to keep them entirely covered.

Provided by Melissa Clark

Categories     salads and dressings, appetizer, side dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

1 1/2 cups dried cannellini or Great Northern beans
1 1/2 tablespoons plus 1 teaspoon coarse kosher salt, more to taste
2 bay leaves, torn
1 garlic clove, smashed
6 tablespoons extra-virgin olive oil
1 3/4 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks
1/4 teaspoon black pepper
8 cups hearty winter greens, kale, collard greens, cabbage or mustard greens
2 teaspoons lemon juice, more to taste
4 anchovy fillets (see note)
2 garlic cloves
2 tablespoons red wine vinegar, more to taste
Large pinch kosher salt, more to taste
1/2 cup extra-virgin olive oil
Finely grated zest of 1 lemon
1 tablespoon chopped rosemary
Large pinch red chile flakes

Steps:

  • Put the beans in a bowl or pot, cover with water by 2 inches and add 1 1/2 tablespoons salt. Let soak 4 to 12 hours. Drain before using.
  • Put the soaked beans in a pot, cover with water by 2 inches and add 1/2 teaspoon salt, 1 bay leaf, the smashed garlic clove and 2 tablespoons oil. Bring to a boil, then simmer until tender, about 40 to 75 minutes, stirring occasionally. Season with more salt if needed.
  • Meanwhile, prepare the potatoes: Heat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 2 tablespoons oil, the remaining 1/2 teaspoon salt and the pepper and arrange in a single layer. Top with remaining bay leaf. Roast for 15 minutes, flip potatoes, then roast until golden and very tender, another 15 to 25 minutes.
  • While potatoes roast, make the dressing: In a blender, combine anchovies, garlic, vinegar and a large pinch of salt; blend until smooth, then blend in oil. Taste and add more salt or vinegar, or both, if needed. Transfer to a large bowl, stir in lemon zest, rosemary and chile flakes.
  • In a separate large bowl, toss greens with remaining 2 tablespoons oil, the lemon juice and a large pinch of salt. Arrange on a large serving platter.
  • Toss the warm potatoes and beans into the bowl with the dressing and mix well. Taste and add more salt if necessary, and vinegar. Arrange on top of greens and serve.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 2 grams

SUNNY'S WHITE BEAN SALAD



Sunny's White Bean Salad image

Funny story: I was reading one of the series of unfortunate events books and something little Sunny Baudelauire said inspired this recipe.. so it's an ode to Sunny

Provided by GingerlyJ

Categories     Onions

Time 5m

Yield 1 salad, 8-10 serving(s)

Number Of Ingredients 9

2 (14 ounce) cans cannellini beans, drained
1 1/2 cups cherry tomatoes, halved
1 red onion, diced
1 cup fresh basil
3/4 cup extra virgin olive oil
1/4 cup lime juice
1/2 cup diced celery
2 tablespoons celery seeds
1 tablespoon sugar

Steps:

  • put white beans, tomatoes, onion, and basil into a big bowl.
  • Mix up oil, lime juice,celery seed and sugar and pour over bean salad.
  • chill.

Nutrition Facts : Calories 344.5, Fat 21.1, SaturatedFat 2.9, Sodium 16.2, Carbohydrate 30.7, Fiber 7.3, Sugar 3.5, Protein 10.5

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