WHITE BEAN SALAD WITH LEMON AND CUMIN
The beans for this light and lemony first course will need to soak overnight.
Categories Salad Bean Hanukkah Picnic Vegetarian Purim Lemon Kosher Vegan Bon Appétit
Yield 8 servings
Number Of Ingredients 10
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.
WHITE BEAN SALAD WITH LEMON AND CUMIN
This is an excellent bean salad. Nice as a first course for dinner or as lunch plate. Times do not include soak or stand time.
Provided by Annacia
Categories Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 253.1, Fat 10.8, SaturatedFat 1.6, Sodium 445.7, Carbohydrate 30.5, Fiber 9.6, Sugar 1.7, Protein 10.3
3-BEAN SALAD WITH LEMON VINAIGRETTE
Steps:
- For the lemon vinaigrette: Using a rasp grater, grate the garlic into a bowl. Add the lemon juice, cumin, honey and Dijon. Whisk in the olive oil and season with salt and pepper.
- For the 3-bean salad: Mix the celery, green onions, black beans, kidney beans and white beans in a large bowl.
- Dress the salad with 1/4 cup of the vinaigrette and toss well. Season with salt and pepper and toss with the parsley.
WHITE BEAN SALAD WITH RED ONION AND PARSLEY
Make and share this White Bean Salad with Red Onion and Parsley recipe from Food.com.
Provided by BeckyF
Categories Greens
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 487.4, Fat 41.8, SaturatedFat 5.4, Sodium 858.2, Carbohydrate 23, Fiber 6.5, Sugar 3.6, Protein 7.6
RED, WHITE AND BLACK BEAN SALAD
This is an adaptation of several bean recipes from different sources. It is best after leaving overnight for the flavors to meld. Serve at room temperature.
Provided by gtsdls1
Categories Salad Beans Black Bean Salad Recipes
Time 8h20m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 278.8 calories, Carbohydrate 18.2 g, Fat 21.5 g, Fiber 3.5 g, Protein 4.1 g, SaturatedFat 3 g, Sodium 383.2 mg, Sugar 3.6 g
WHITE BEAN AND MINT SALAD
Provided by Moira Hodgson
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak beans overnight. Drain and place in a saucepan with water to cover and add carrot and onion. Bring to boil and simmer for 30 minutes, skimming off any foam that rises to the surface. Add salt and cook until beans are tender (about one hour). Drain and remove and discard carrot and onion.
- Make dressing. Peel the garlic and press it with the tines of a fork or through a garlic press. Place tablespoon of beans in a mixing bowl with garlic and mash to a puree.
- Add mustard and vinegar and season to taste with salt and pepper.
- Gradually add olive oil in a steady stream, whisking constantly, until dressing has reached the consistency of mayonnaise. Add parsley, mint and beans and toss. Correct seasoning and serve at room temperature.
Nutrition Facts : @context http, Calories 470, UnsaturatedFat 19 grams, Carbohydrate 50 grams, Fat 23 grams, Fiber 13 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 333 milligrams, Sugar 3 grams, TransFat 0 grams
LEMONY GARBANZO SALAD
Everybody goes for this super fresh salad with the cumin-coriander dressing, especially on warm days. -Sonya Labbe, West Hollywood, California
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk together first six ingredients; stir in beans and green onions. In another bowl, mix yogurt, parsley and marmalade., To serve, divide greens among four plates; top with bean mixture. Serve with yogurt sauce.
Nutrition Facts : Calories 363 calories, Fat 19g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 478mg sodium, Carbohydrate 41g carbohydrate (10g sugars, Fiber 10g fiber), Protein 11g protein.
YOGURTY BUTTER BEANS WITH PISTACHIO DUKKAH
This is the kind of mezze you'd want to serve at the first sign of spring, when the days are a little brighter, the air a little lighter and the cooler temperatures are finally behind us (we made it!). Of course, it's delicious all year round. This dish is all about the layering of crunchy dukkah over tender butter beans with peas and herbs coated in a creamy, garlicky yogurt dressing for the perfect bite. Serve with crisp lettuce, or bread if you like, as a light lunch or as part of a mezze spread.
Provided by Yotam Ottolenghi
Categories vegetables, appetizer, main course
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 18
Steps:
- Start the dukkah: In a small pan set over medium heat, toast the coriander and cumin, shaking the pan occasionally, until the seeds are a shade darker and fragrant, 1 to 2 minutes. Transfer spices to a small bowl and repeat with the sesame seeds, toasting for 30 to 60 seconds. Add the sesame seeds to the same bowl to cool.
- While the seeds cool, start the beans by making turmeric oil: Add 1½ tablespoons oil to the pan used for the seeds. Heat over medium until visibly hot (shimmering and wavy) but not smoking, 2 to 3 minutes. Turn off the heat, stir in the turmeric and set aside to infuse and cool completely.
- While the turmeric oil cools, finish the dukkah: Add the pistachios, oregano, mint, salt and the cooled seeds to a food processor, using the smaller bowl insert if you have one. Pulse a few times until you have a rough crumble with larger pistachio pieces. Return to the small bowl.
- Finish the beans: In a large bowl, whisk together the yogurt, garlic, lemon juice, 1 tablespoon oil and 1/4 teaspoon salt. Add the butter beans and use a spatula to gently coat in the yogurt dressing, being careful to not break apart the beans.
- In a separate bowl, mix together the peas, dill, mint and remaining 1½ teaspoons oil with ⅛ teaspoon salt and a good grind of pepper.
- Transfer the butter bean mixture to a large plate with a lip and top with the feta, followed by the pea mixture, the turmeric oil and a generous sprinkling of the dukkah. Serve the remaining dukkah to eat alongside.
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- 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.
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