Warmwhitebeansalad Recipes

WARM WHITE BEAN SALAD

Steps:

• 1 Bring water to a boil in a large saucepot. Add brussel sprouts and cook for 3-5 minutes until bright green and just tender.2 Drain well. Heat olive oil in a large sauté pan over medium-high heat.3 Add well-drained sprouts and red onions and cook for 3-4 minutes, stirring occasionally, until sprouts are golden and onions are tender.4 Add garlic and cook for one more minute. Turn heat down to low and pour in chicken broth and vinegar.5 Stir in remaining ingredients and cook until heated through. Source: California Olive

WHITE BEAN SALAD

Steps:

• Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
• Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.

WARM TUSCAN BEAN SALAD

Steps:

• In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.

WARM WHITE BEAN SALAD

Steps:

• Heat the oil in medium nonstick skillet.
• Add the tomatoes, onion, bell pepper, sage, garlic, salt and pepper; cook, stirring occasionally, until the sauce thickens, about 5 minutes.
• Take off the heat and stir in the beans.

WARM WHITE BEAN SALAD

Steps:

• In a small saucepan, heat oil over medium heat. Add onion and carrots; cook, stirring frequently, until onion is lightly browned, about 5 minutes. Add bell pepper and garlic; cook, stirring, until pepper is crisp-tender, about 3 minutes.
• Stir in beans, lemon zest, and 1 cup water, and season with salt and pepper; bring to a boil. Reduce to a simmer; cover, and cook until beans have absorbed most of the liquid, about 10 minutes. Stir in lemon juice; season again with salt and pepper.

WARM WHITE BEAN AND STEAK SALAD

Steps:

• Steaks: Brush the steaks with olive oil; sprinkle liberally with salt and pepper, to taste. Heat a heavy saute pan over medium-high heat. Add the steaks and cook for about 4 minutes per side for medium-rare. Remove the steaks to a cutting board and let rest for 10 minutes. Slice crosswise into thin strips. Set aside.
• Bean salad: In a large bowl, combine the beans, olive oil, lime juice, garlic, scallions, cilantro, and oregano. Mix gently. Season with salt and black pepper, to taste.
• Put the bean salad on a platter and arrange the warm steak slices on top.

WHITE BEAN SALAD

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.

TUSCAN WHITE BEAN SALAD

Steps:

• Soak the beans in water to cover overnight.
• Drain the beans and simmer in water to cover until tender (about 30 minutes).
• Combine the remaining ingredients and toss with the warm beans. Correct seasoning and add more olive oil if necessary. Serve at room temperature.

WARM WHITE BEAN SALAD

Steps:

• Bring water to a boil in a large pot. Add brussel sprouts and cook for 3-5 minutes, until bright green and just tender. Drain well.
• Heat oil in a large skillet over medium high heat. Add sprouts and onions and cook 3-4 minutes until sprouts are golden and onions tender. Add garlic and cook 1 minute more.
• Turn heat to low and add chicken broth and vinegar.
• Stir in remaining ingredients and heat through. Serve warm.

WARM WHITE BEAN SALAD

Steps:

• In a small saucepan, heat the oil over medium heat. Add the onion and carrots; cook, stirring frequently, until the onion is lightly browned, about 5 minutes. Add bell pepper and garlic; cook, stirring, until pepper is crisp-tender, about 3 minutes. Stir in beans, lemon zest, and 1 cup water, and season with salt and pepper; bring to a boil. Reduce to a simmer; cover, and cook until beans have absorbed most of the liquid, about 10 minutes. Stir in the lemon juice; season again with salt and pepper.

WHITE BEANS WITH LEMON AND DILL

Steps:

• Heat oil in heavy large skillet over medium heat. Add lemon peel and stir until fragrant, about 1 minute. Add beans, cream, dill and lemon juice. Cook until sauce thickens and coats beans, stirring occasionally, about 4 minutes. Season beans with salt and pepper and serve.