White Bean Salad With Caviar Recipes

WHITE BEAN SALAD

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.

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.

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.

WHITE BEAN SALAD WITH CAVIAR

Steps:

• In a small mixing bowl combine the olive oil, vinegar, pepper, salt and cumin or caraway seeds. Set aside.
• In a medium bowl combine the beans, onion, celery and parsley. Add the olive oil mixture, and mix gently but thoroughly.
• Divide the salad among six serving plates or bowls. Top each with 2 tablespoons of sour cream and 1 heaping tablespoon of caviar. Serve immediately.

WHITE BEAN SALAD

Steps:

• Roast the bell pepper until charred (either over a gas flame, grill or broiler). Peel, stem, seed and chop into a bean-size dice.
• Put the beans, red peppers, endive and lemon zest into a serving bowl. Add the lemon zest and juice and drizzle with the garlic oil. Season with salt and pepper, to taste, and toss the ingredients until well-combined and coated in dressing. Serve as a yummy chopped salad or as a dip with more endive leaves. Enjoy!

WHITE BEAN SALAD

Steps:

• Shell the beans. (For dried beans, rinse them, place in saucepan, cover with water to 2 inches, and bring to boil. Remove from heat; allow beans to soak for 1 hour.)
• Heat 1 tablespoon oil in large, heavy pot. Add carrots, onions and garlic, and saute over medium-low heat, stirring, for about 5 minutes, until tender. Add fresh beans (or soaked and drained dried beans) and 8 cups water. Add tied herbs; bring to simmer.
• Partly cover pot, and simmer fresh beans about 30 minutes, until they are tender. (Dried beans should be simmered for about 1 1/2 hours, and any foam on the water's surface should be skimmed off.)
• When beans are nearly tender, about 10 minutes before end of cooking time, add salt to taste. When beans are tender (make sure they are not undercooked), drain them.
• Remove garlic and herbs, transfer beans to large bowl lined with paper towels and toss them lightly to dry them. Cover to keep them warm.
• Beat remaining olive oil and vinegars together in salad bowl. Season with salt and pepper. Add warm beans and parsley. Fold all ingredients together, and season to taste with salt and pepper. Serve while still warm.

BEST-EVER TEXAS CAVIAR

Steps:

• Mix the black beans, pinto beans, white corn, green chiles, jalapeno pepper, red and green bell peppers, red onion, and cilantro together in a large bowl.
• To make the dressing, stir the rice vinegar, olive oil, sugar, and garlic powder together in a pan. Bring to a boil, then remove from heat, and cool. Pour dressing over bean mixture, and toss to mix evenly.

WHITE BEAN SALAD WITH LEMON AND CUMIN

Steps:

• Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
• Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add salt and continue to simmer until beans are tender but still hold shape, about 15 minutes longer.
• Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl. Season dressing with salt and pepper. Pour over bean salad; toss gently to combine. Do ahead Can be made 2 hours ahead. Let stand at room temperature.
• Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.

COWBOY CAVIAR PASTA SALAD

Steps:

• Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
• In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
• Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

WHITE BEAN SALAD

Steps:

• 1. If you're using dried beans, first rinse them, picking out any stones, and place in a bowl. Cover with cold water and soak for 8 hours, or overnight, then drain the beans and place in a pot. Add the garlic and bay leaf and enough water to cover the beans by at least 1 inch. Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour.
• 2. In a small bowl, combine the olive oil, lemon zest, lemon juice, honey, and shallot. Whisk to combine.
• 3. When the beans are done, drain them well and place in a medium bowl. Discard the bay leaf and garlic clove. Add one third of the vinaigrette to the warm beans and toss; then let stand for 15 minutes, tossing occasionally. If using canned beans, rinse and drain them, then toss with the vinaigrette.
• 4. In a small pot of boiling water, cook the snow peas or sugar snap peas for 1 minute. Using a slotted spoon, place them in a bowl of ice water. Drain, pat dry, and slice thin.
• 5. In a large salad bowl, place the cooled beans, snow peas, chives, radishes, and basil. Pour the remaining dressing over and toss lightly. Serve immediately.

BEET & WHITE BEAN SALAD

Steps:

• Prepare dressing: In small bowl combine cider vinegar, Dijon mustard and sugar. Gradually add olive oil until well blended. Season with salt and pepper.
• Prepare Salad: In large bowl combine beets and white kidney beans; toss with dressing.
• To serve, place arugula leaves on platter or in serving bowl; top with beet mixture. Sprinkle with crumbled blue cheese and walnuts.

WHITE BEAN SALAD

Steps:

• In a large bowl, mix together parsley, oil, lemon juice, and scallions; add beans. Season generously with salt and pepper, and toss gently. Serve at room temperature.

WHITE BEAN SALAD WITH LEMON AND CUMIN

Steps:

• Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
• Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add salt and continue to simmer until beans are tender but still hold shape, about 15 minutes longer.
• Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl. Season dressing with salt and pepper. Pour over bean salad; toss gently to combine. Do ahead Can be made 2 hours ahead. Let stand at room temperature.
• Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.