White Bean And Red Onion Salad Recipes

CANNELLINI BEAN, CHERRY TOMATO & RED ONION SALAD

Steps:

• Rinse and drain the beans and mix with the tomatoes, onion and vinegar. Season, then add basil just before serving.

WHITE BEAN AND RED ONION SALAD

Steps:

• Drain the beans in a colander and rinse well with cold running water.
• Combine with onion in a large bowl.
• Stir the remaining ingredients in a small bowl until blended.
• Add to the beans and onions and toss until coated.
• Let stand or chill briefly and toss again before serving.
• These are even better the second day!

WHITE BEAN AND RED ONION SALAD

Steps:

• In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/4 hours, or until beans are just tender but not mushy.
• Make dressing while beans are cooking: Mince garlic fine and in a large bowl stir together well with lemon juice and oil.
• In a colander drain beans, discarding bay leaves, and add to dressing. Toss salad and season with salt and pepper. Cool salad and stir in onion and herbs. Salad may be made 1 day ahead and chilled, covered.
• Serve salad at room temperature, thinning if necessary with 1 to 2 tablespoons water.

RED, WHITE AND BLACK BEAN SALAD

Steps:

• Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.
• Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
• Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.

WHITE BEAN SALAD WITH RED ONION AND PARSLEY

Steps:

• WHITE BEAN SALAD WITH RED ONION AND PARSLEY: In sieve or colander, rinse beans under cold running water; drain.
• Thinly slice onion and separate into rings.
• In salad bowl, combine beans, onion, radishes, garlic, parsley and vinaigrette; toss to mix.
• Season with salt and pepper to taste.
• (Salad can be prepared to this point and refrigerated for up to 1 day.) At serving time, arrange salad on a bed of red lettuce.
• Makes 4 to 6 servings.
• CLASSIC VINAIGRETTE: In bowl, whisk together vinegar, mustard, salt and pepper to taste; Stir in fresh herbs (if using).
• Cover and refrigerate for up to 1 weel.
• Makes about 1 cup.
• KEEP THIS DRESSING ON HAND IN THE REFRIGERATOR TO USE ON A VARIETY OF SALADS.
• RECIPE CAN BE DOUBLED.