White Black Bean Salad Recipes

BLACK 'N' WHITE BEAN SALAD

Steps:

• In a large bowl, combine the beans, cucumber, red pepper, onion and cilantro. , In a small bowl, whisk the vinegar, oil and seasonings. Pour over bean mixture and toss to coat. Cover and refrigerate until serving. Using a slotted spoon, serve over lettuce if desired.

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.

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

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.

BLACK-AND-WHITE BEAN SALAD

Steps:

• In a large bowl combine the first five ingredients. In a small bowl, combine the salsa, vinegar, parsley, salt and pepper. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 1 hour.

WHITE BEAN SALAD WITH ROASTED CAULIFLOWER

Steps:

• Heat oven to 400 degrees. Put cauliflower on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast on the top rack until nicely browned, 20 to 25 minutes. Set aside to cool.
• Make the dressing: Put shallot in a small bowl with mustard, lemon juice, lemon zest, vinegar and ground fennel, if using. Stir well to combine, then whisk in olive oil. Season to taste.
• Make the salad: Put beans in a low salad bowl. Add celery and cauliflower, pour the dressing over and toss well, taking care not to crush beans. Let salad rest for 30 minutes or so to meld flavors. Taste and adjust for salt, acid and oil. Add parsley and scallions, toss once more, then serve at room temperature.

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.

BLACK 'N WHITE BEAN SALAD

Steps:

• In a large bowl, combine the first six ingredients.
• In a small bowl, whisk vinegar, oil and seasonings.Pour over bean mixture and toss to coat.
• Cover and refrigerate until serving.
• Using a slotted spoon, serve over lettuce leaves, if desired.

WHITE & BLACK BEAN SALAD

Steps:

• Saute' onion and garlic in olive oil until tender crisp.
• Remove from heat and cool to warm.
• Stir vinegar, pepper, parsley, sweetener, salt and pepper in onion mix.
• Pour onion mixture over the beans in large bowl. Mix well.
• May garnish with red and green pepper slices, if desired.