White Bean Herb De Provence 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

WHITE BEAN HERB DE PROVENCE SALAD



White Bean Herb De Provence Salad image

Make and share this White Bean Herb De Provence Salad recipe from Food.com.

Provided by nancy6015

Categories     < 30 Mins

Time 30m

Yield 2 Cups, 4 serving(s)

Number Of Ingredients 7

1 (14 1/2 ounce) can white beans, drained but not rinsed
2 tablespoons finely chopped red onions
1 squeeze lemon juice
2 teaspoons wine vinegar (red or white)
1 tablespoon extra virgin olive oil
1/2 teaspoon dry herbes de provence
salt and pepper

Steps:

  • After chopping the onion, squeeze the lemon juice over it and let it sit while prepping the other ingredients. This will take the edge off of the onion.
  • combine all ingredients into a serving dish. Best to chill a few, to several, hours.

Nutrition Facts : Calories 151.6, Fat 3.7, SaturatedFat 0.6, Sodium 5.5, Carbohydrate 23.1, Fiber 5, Sugar 0.8, Protein 7.6

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 SALAD



White Bean Salad image

The herbs in this dish can be changed to best complement whatever your main course is; try mint if served with lamb, dill with fish, and basil with roast chicken.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Yield Serves 6 to 8

Number Of Ingredients 8

3 15-ounce cans cannellini beans
1/2 cup chopped red onion
1/2 cup chopped fresh parsley leaves
1/4 cup chopped or torn fresh dill, mint, or basil (optional)
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 recipe Rose's Vinaigrette
3 scallions (green party only), finely sliced

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.

WHITE BEAN SALAD



White Bean Salad image

Great northern beans and a classic oil-and-vinegar dressing put an updated spin on traditional bean salad. The vibrant color and fantastic flavor make it a hit at summer parties.-Jane Rossen, Binghamton, New York

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 9

2 cups dried great northern beans
1 medium cucumber, chopped
1 large onion, finely chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup minced fresh parsley
6 tablespoons olive oil
6 tablespoons cider vinegar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., In a large bowl, combine the beans, cucumber, onion, olives and parsley. In a small bowl, whisk the oil, vinegar, salt and pepper. Pour over bean mixture; toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 216 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 8g fiber), Protein 9g protein.

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