White Bean Veggie Salad Recipes

VEGAN WHITE BEAN SALAD

Vegan White Bean Salad image

Our simple but delicious vegetarian white bean salad is perfect for picnics or summer potlucks.

Provided by Jolinda Hackett

Categories Side Dish

Time 10m

Yield 6

Number Of Ingredients 11

Ingredients

2 (15-ounce) cans white beans (drained well and rinsed)
3 cloves garlic (minced)
1 red onion (minced)
1/2 cup fresh parsley (chopped)
2 tablespoons olive oil
2 large tomatoes (diced)
1/3 cup sliced black olives
2 tablespoons red wine vinegar
1/2 lemon (juiced, about 1 tablespoon)
Salt (to taste)
Freshly ground black pepper (to taste)

Steps:

Gather the ingredients.
Drain and rinse your canned white beans.
Over low heat, combine the drained and rinsed beans, garlic, onion, and parsley in olive oil. Heat for just one minute, or until fragrant. You don't want to actually cook the ingredients to soften and combine the flavors.
Remove from heat and place in a large bowl.
Add the tomatoes, black olives, vinegar, and lemon juice and gently toss to combine well and coat all ingredients. combine with remaining ingredients.
Serve your white bean salad warm, as it is, or you can also chill before serving.

Nutrition Facts : Calories 586 kcal, Carbohydrate 100 g, Cholesterol 0 mg, Fiber 29 g, Protein 33 g, SaturatedFat 1 g, Sodium 134 mg, Fat 7 g, ServingSize 4-6 servings, UnsaturatedFat 6 g

WHITE BEAN AND VEGETABLE SALAD

White Bean and Vegetable Salad image

Categories Salad Onion Vegetarian Low Cal Low/No Sugar Lima Bean Bell Pepper Carrot Chill Vegan Parsley Simmer Gourmet

Yield Serves 8 as a first course

Number Of Ingredients 9

Ingredients

2 cups dried large lima beans, picked over, soaked in enough cold water to cover them by 2 inches overnight, and drained
1 onion, chopped fine
2 carrots, chopped fine
1 large garlic clove, minced
1/2 cup extra-virgin olive oil
1/2 cup minced red bell pepper
1/2 cup minced fresh flat-leafed parsley leaves
2 tablespoons fresh lemon juice
pita loaves, cut into wedges, as an accompaniment

Steps:

In a large heavy saucepan combine the soaked beans with enough cold water to cover them by 1 inch and simmer them, uncovered, for 15 minutes, or until they are tender but not falling apart. While the beans are cooking, in a heavy skillet cook the onion, the carrots, and the garlic in 2 tablespoons of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. Reserve 1/2 cup of the cooking liquid, drain the beans, and in a bowl combine them with the vegetable mixture, the reserved cooking liquid, the remaining 6 tablespoons oil, the parsley, the lemon juice, and salt and pepper to taste. Let the salad stand, covered and chilled, for 3 hours to allow the flavors to develop. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad at room temperature with the pita wedges.

WHITE BEAN & VEGGIE SALAD

White Bean & Veggie Salad image

This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.

Provided by Katie Webster

Categories Quick & Easy Low-Calorie 20-Minute Dinner Recipes

Time 10m

Number Of Ingredients 8

Ingredients

2 cups mixed salad greens
¾ cup veggies of your choice, such as chopped cucumbers and cherry tomatoes
⅓ cup canned white beans, rinsed and drained
½ avocado, diced
1 tablespoon red-wine vinegar
2 teaspoons extra-virgin olive oil
¼ teaspoon kosher salt
Freshly ground pepper to taste

Steps:

Combine greens, veggies, beans and avocado in a medium bowl. Drizzle with vinegar and oil and season with salt and pepper. Toss to combine and transfer to a large plate.

Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.7 g, Fat 24.6 g, Fiber 13.3 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 321.3 mg, Sugar 2.9 g

BEAN AND VEGETABLE SALAD

Bean and Vegetable Salad image

"This medley of beans won the enthusiastic approval of my husband, who says he'll eat low-fat, low-cholesterol food only if ti tastes really good," relates Bonnie McKinsey from Greenville, South Carolina. "The peas and corn add crunch and color."

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, drained
1-1/2 cups frozen peas
1-1/2 cups frozen corn
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons red wine vinegar
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.

Nutrition Facts : Calories 176 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 358mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

ROASTED VEGGIE AND WHITE BEAN SALAD RECIPE BY TASTY

Roasted Veggie And White Bean Salad Recipe by Tasty image

Here's what you need: white onion, red wine vinegar, lemon, lemon, dijon mustard, fine sea salt, freshly ground black pepper, extra-virgin olive oil, broccoli, fennel bulb, garlic, red pepper flakes, fennel fond, white bean, hard-boiled eggs

Provided by Chris Salicrup

Categories Lunch

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 white onion, finely chopped
2 tablespoons red wine vinegar
1 lemon, zested
1 lemon, juiced
1 ½ teaspoons dijon mustard
fine sea salt, to taste
freshly ground black pepper, to taste
¼ cup extra-virgin olive oil
1 head broccoli, cut into large florets
1 fennel bulb, trimmed, cut into 1/2-inch (1 cm) wedges
2 cloves garlic, smashed
1 pinch red pepper flakes
2 tablespoons fennel fond, finely chopped
15 oz white bean, 1 can, drained and rinsed
4 hard-boiled eggs, peeled and coarsely chopped

Steps:

Preheat the oven to 425°F (220˚C).
In a large bowl, add the white onion, red wine vinegar, lemon juice, lemon zest, and mustard. Season with salt and pepper, and stir to combine.
In a large bowl, toss together 3 tablespoons of the olive oil, broccoli, fennel, garlic, and red pepper flakes.
Spread the broccoli onto a large baking sheet and season with salt and pepper.
Bake, tossing the vegetables occasionally, until tender and golden, 25 to 30 minutes.
Remove the garlic from the baking sheet, and finely chop. Add the minced garlic to the onion mixture.
Whisking constantly, slowly add the remaining ¼ cup (60 ML) of the olive oil to the onion mixture until an emulsified dressing forms. Whisk in the fennel fronds.
Add the beans and roasted vegetables, and toss to combine. Season with salt and pepper to taste. Top with the chopped eggs and serve.
Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 53 grams, Fat 48 grams, Fiber 15 grams, Protein 22 grams, Sugar 9 grams

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