Best Andouille Bean And Tomato Salad Recipes

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N'AWLINS BUTTER BEANS WITH ANDOUILLE



N'awlins Butter Beans With Andouille image

Scrumptious- perfect on a chilly fall evening! I found this on a South Beach Diet Message Board, and I wish I knew who to credit for it- this is a favorite dish of my husband's.

Provided by jenna sais quoi

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 (16 ounce) cans of large butter beans (or lima beans)
1 (8 ounce) can tomato sauce
4 carrots, peeled & shredded
0.5 (12 ounce) bag frozen spinach
1 small onion, peeled and diced
1/2 cup chopped fresh thyme (or dried equivalent)
1 tablespoon crushed garlic
9 ounces andouille sausages, sliced on an angle (I substitute turkey sausage to bring the fat down)

Steps:

  • In a med. stock pot, bring all ingredients to a boil. Season with salt & pepper to taste.
  • Reduce heat and simmer for 30 minute or until beans are tender and sausage has shrunk to small disks. Serve hot.

Nutrition Facts : Calories 455.4, Fat 18.9, SaturatedFat 6.5, Cholesterol 36.6, Sodium 1725.5, Carbohydrate 48.7, Fiber 13.2, Sugar 6.9, Protein 25.3

CHERRY TOMATO AND WHITE BEAN SALAD



Cherry Tomato and White Bean Salad image

This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.

Provided by Lidey Heuck

Categories     brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 11

1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup very thinly sliced red onion (about 1/2 a small onion)
1 1/2 teaspoons minced garlic (about 1 large clove)
2 pints cherry tomatoes, halved
1 (15-ounce can) cannellini beans, rinsed and drained
1/3 cup chopped fresh parsley
1/2 cup shaved Parmesan (about 2 ounces)

Steps:

  • In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
  • Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.

ANDOUILLE SAUSAGE AND BEANS



Andouille Sausage and Beans image

Make and share this Andouille Sausage and Beans recipe from Food.com.

Provided by Plainbil

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1/2 lb cajun style andouille sausage, chopped
1 teaspoon cajun seasoning
1 small onion, chopped
2 stalks celery, chopped
1 garlic clove
1 (14 ounce) can stewed tomatoes
1 (15 ounce) can kidney beans
1 chicken bouillon cube
1 cup water, plus
2 tablespoons water
2 tablespoons cornstarch
4 cups cooked rice (I like brown rice)

Steps:

  • Heat the olive oil in a large skillet and sauté the sausage, Cajun seasoning, onion, garlic, and celery over medium heat for several minutes.
  • Add beans, stewed tomatoes, bouillon and water. Simmer for 10 minutes.
  • Mix the remaining water and corn starch and add it to recipe. Mix to thicken.
  • Serve the mixture in individual soup bowls with a portion of cooked rice on the top.

TOMATO AND FRENCH BEAN SALAD



Tomato and French Bean Salad image

Young, tender string beans may be substituted for the French beans.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 11

1 tablespoon orange juice
1 1/2 teaspoon lemon juice
1 1/2 teaspoon reduced-sodium soy sauce
1/8 teaspoon ground coriander
1/2 teaspoon minced fresh ginger
1/2 teaspoon honey
1 1/2 tablespoons vegetable oil
Salt and freshly ground pepper
1/4 pound French beans (haricots verts), stem ends removed and beans cut in half
3 ripe tomatoes (about 1 1/2 pounds)
1 bunch arugula, stems removed and leaves cut in half

Steps:

  • In a small bowl, combine juices, soy sauce, coriander, ginger, and honey. Whisk in oil and season to taste with salt and pepper.
  • Bring a pot of water to a boil. Add 1 teaspoon salt and beans; cook until tender, about 2 minutes. Drain beans, then cool in ice water.
  • Slice tomatoes 3/4 inch thick, and cut slices into chunks. Drain beans well and place in a bowl with tomatoes and arugula. Season with salt and pepper and toss with dressing. Arrange on 4 salad plates.

Nutrition Facts : Calories 102 g, Fat 6 g, Fiber 1 g, Protein 3 g

ISRAELI COUSCOUS, BEAN AND TOMATO SALAD



Israeli Couscous, Bean and Tomato Salad image

Finely chopped tomatoes seasoned with garlic, balsamic vinegar and basil serve as both dressing and vegetable in this main dish salad. I've been making tomato concassée all summer and using it as a sauce for pasta and fish. I decided to use it as a stand-in for salad dressing in this hearty salad, a simple combination of cooked Israeli couscous and beans. I used canned pinto beans, and they were just fine. Chickpeas would also work. Use lots of basil in the mix. The red onion contributes some crunch. You can add a little celery if you want more texture. Make sure to use sweet, ripe, juicy tomatoes. I love the finishing touch of the feta, but it is optional.

Provided by Martha Rose Shulman

Categories     salads and dressings, main course

Time 20m

Yield Serves 4 generously

Number Of Ingredients 13

3/4 pound ripe, sweet tomatoes, finely chopped (about 1 1/3 cups chopped)
1 plump garlic clove, puréepureed with a little salt or put through a press
Salt to taste
2 teaspoons balsamic vinegar (more to taste)
3 tablespoons extra- virgin olive oil
2 cups cooked pinto beans (or other beans of your choice) (if using canned beans, drain and rinse)
2 cups cooked Israeli couscous
1/2 to 2/3 cup chopped red onion
1/3 cup chopped fresh basil
3 tablespoons chopped chives
Freshly ground pepper
Romaine lettuce leaves for serving
Feta cheese for topping (about 1/2 cup, optional)

Steps:

  • In a large bowl, combine finely chopped tomatoes, garlic, salt, balsamic vinegar, and olive oil. Add beans and Israeli couscous and toss together. Let sit for 10 to 15 minutes (or longer).
  • Meanwhile, place chopped onion in a small bowl and cover with cold water. Soak 5 minutes, drain and rinse. Drain on paper towels and add to couscous and bean mixture. Add basil, chives, and pepper, and toss together.
  • Line plates or a platter with lettuce leaves. Top with salad. Sprinkle feta over the top and serve.

Nutrition Facts : @context http, Calories 753, UnsaturatedFat 9 grams, Carbohydrate 129 grams, Fat 12 grams, Fiber 21 grams, Protein 32 grams, SaturatedFat 2 grams, Sodium 1135 milligrams, Sugar 6 grams

KIDNEY BEAN, RED ONION AND TOMATO SALAD



Kidney Bean, Red Onion And Tomato Salad image

Provided by Nigella Lawson

Categories     easy, quick, salads and dressings

Time 10m

Yield 6 servings

Number Of Ingredients 6

1/2 red onion, thinly sliced
2 tablespoons high-quality red wine vinegar
2 cups small, sweet cherry tomatoes
1 teaspoon fine sea salt, more as needed
3 14-ounce cans red kidney beans, rinsed and drained
2 tablespoons extra-virgin olive oil

Steps:

  • In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours.
  • Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.

Nutrition Facts : @context http, Calories 301, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 7 grams, Fiber 12 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 643 milligrams, Sugar 10 grams

ANDOUILLE, BEAN, AND TOMATO SALAD



Andouille, Bean, and Tomato Salad image

Andouille salad, a nod to the American South, features pink rounds of the smoky sausage mingling with heirloom Steuben beans, Vidalia onions, yellow cherry tomatoes, Kirby cucumbers, and chopped jalapeno.

Provided by Martha Stewart

Categories     Pork Recipes

Number Of Ingredients 14

1 3/4 cups dried beans, such as yellow Steuben
3 garlic cloves
6 fresh thyme sprigs
2 dried bay leaves
1 tablespoon coarse salt
1/2 cup thinly sliced Vidalia or sweet red onion
1/2 fresh jalapeno chile, halved and thinly sliced into half-moons (remove seeds for less heat if desired)
1 tablespoon cider vinegar
2 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for skillet
Coarse salt and freshly ground pepper
1 medium Kirby cucumber, peeled, quartered lengthwise, and cut into 1/2-inch-thick pieces
16 yellow cherry tomatoes, halved
2 tablespoons coarsely chopped fresh flat-leaf parsley
12 ounces Andouille sausage, cut into 1/4-inch rounds

Steps:

  • Make the beans: Soak beans overnight; drain. Put beans, garlic, thyme, and bay leaves into a medium pot; cover with cold water by about 2 inches. Bring to a boil, stir, and then reduce to a simmer. Cook, stirring occasionally, until beans are tender; begin checking after 30 minutes (cooking times will vary). Stir in salt. Remove from heat, and let stand 5 minutes. Drain beans, and discard herbs and garlic; set beans aside.
  • Make the salad: Put onion and jalapeno into a medium bowl; stir in vinegar and 1 tablespoon plus 1 teaspoon oil. Add warm beans; season with salt and pepper. Let stand until beans are cool. Stir in cucumber, tomatoes, parsley, and remaining tablespoon oil.
  • Heat a large skillet over medium heat; add just enough oil to coat skillet. Add sausage, and cook, flipping once, until browned and heated through, about 2 minutes per side. Add to salad, and toss to combine. Serve immediately.

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Andouille bean and tomato salad is a delicious and hearty dish that features the unique flavors and textures of smoked and spicy andouille sausage, creamy beans, and juicy ripe tomatoes. This salad is perfect for summer gatherings, barbecues, and potlucks as well as for a quick and easy weeknight dinner. Here we explore the ingredients, nutritional value, and preparation of this tasty salad.

Ingredients

The key ingredients for the andouille bean and tomato salad are:

  • 1 lb smoked andouille sausage
  • 1 can of drained and rinsed black beans
  • 1 can of drained and rinsed kidney beans
  • 1 can of drained and rinsed cannellini beans
  • 2 cups of chopped fresh tomatoes
  • 3 tablespoons of chopped fresh parsley
  • 1 tablespoon of Dijon mustard
  • 2 tablespoons of apple cider vinegar
  • 1 tablespoon of honey
  • 1/4 cup of olive oil
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 4 cups of mixed salad greens

Nutritional Value

The andouille bean and tomato salad is packed full of essential nutrients, providing a balanced and healthy meal option. The dish contains a combination of protein, fiber, vitamins, and minerals that are great for maintaining a healthy and balanced diet. A serving of this salad typically contains:

  • Calories - 320
  • Protein - 16g
  • Fiber - 9g
  • Carbohydrates - 33g
  • Fat - 16g
  • Vitamin A - 15% of daily value
  • Vitamin C - 45% of daily value
  • Iron - 20% of daily value
  • Calcium - 10% of daily value

Preparation

The andouille bean and tomato salad is a relatively easy dish to prepare. The first step is cooking the andouille sausage. You can cook the sausage on a grill or in a skillet, depending on your preference. Once the sausage is cooked, slice it into bite-sized pieces and set it aside.

The next step is preparing the dressing. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, olive oil, salt, and pepper. Set this aside while you prepare the rest of the salad.

Open the cans of beans, rinse and drain them in a colander. Cut the tomatoes into bite-sized pieces and chop the parsley. Place the beans, tomatoes, and parsley in a large mixing bowl.

Add the sliced andouille sausage to the mixing bowl and pour the dressing over the top. Toss everything together until the ingredients are well mixed and coated with the dressing.

Arrange the mixed salad greens on a platter or individual plates. Spoon the andouille bean and tomato salad over the top of the greens. Serve immediately and enjoy!

Conclusion

The andouille bean and tomato salad is a mouth-watering dish that is perfect for any occasion. It is easy and quick to prepare, making it a great option for busy weeknights, yet elegant and delicious enough to impress dinner guests. With its balanced mix of protein, fiber, vitamins, and minerals, this salad is a healthy and tasty meal choice that anyone will enjoy.

Salads are a great way to add different flavors and nutrients to your meals. Many people prefer salads made with meat, beans, and vegetables since they are full of fiber, protein, and vitamins. One popular salad recipe is the Andouille bean and tomato salad, which you can make using different ingredients based on your preferences.

Ingredients

To make a delicious Andouille bean and tomato salad, you will need the following ingredients:
Andouille sausage
This sausage has its roots in France and is made from smoked pork. The smoky flavor of the Andouille sausage blends perfectly with the salad's ingredients.
Beans
Beans are an excellent source of protein, fiber, iron, and other minerals. You can use canned beans, which are already cooked, or soak and boil dry beans for several hours.
Tomatoes
Tomatoes are rich in lycopene, an antioxidant that has numerous health benefits. You can use cherry tomatoes or cut larger tomatoes into bite-sized pieces.
Greens
Lettuce, spinach, kale, and arugula are all nutritious greens you can use in your salad. They are rich in vitamin K, vitamin C, and other healthy nutrients.
Cheese
Adding cheese to your salad can increase its creaminess and flavor. Feta, goat cheese, blue cheese, and parmesan are all great options.
Dressing
The dressing brings all the ingredients together and provides the perfect balance of flavors. You can use balsamic vinaigrette, honey mustard, or any other dressing you like.

Preparing the Andouille Bean and Tomato Salad

After gathering all the ingredients, follow these steps to make your Andouille bean and tomato salad:
Step 1: Cook the Andouille Sausage
Slice the Andouille sausage into bite-sized pieces and fry them in a pan until they are brown. Remove from heat and set aside.
Step 2: Cook the Beans
If you are using canned beans, rinse them in water and drain excess water. If you are using dry beans, soak them in water overnight and boil them for several hours until they are soft. Drain the cooked beans and set them aside.
Step 3: Prepare the Tomatoes
Wash the tomatoes and cut them into bite-sized pieces or halves. You can also remove the seeds if you prefer.
Step 4: Wash the Greens
Wash the greens and chop them into small pieces.
Step 5: Assemble the Salad
In a large bowl, add the cooked Andouille sausage, beans, tomatoes, and greens. Toss the ingredients together to ensure they are evenly mixed.
Step 6: Add the Dressing
Drizzle the dressing over the salad and toss to distribute it evenly.
Step 7: Add Cheese (Optional)
If you want to add cheese to your salad, sprinkle it on top.

Tips for Making Andouille Bean and Tomato Salad

To make a delicious Andouille bean and tomato salad, follow these tips:
1. Use High-Quality Ingredients
Using fresh, high-quality ingredients can make a significant difference in your salad's taste and nutrition. Opt for fresh tomatoes, organic greens, and high-quality Andouille sausage.
2. Cook the Andouille Sausage Perfectly
To get the perfect texture and flavor from your Andouille sausage, ensure you cook it correctly. Don't overcook or undercook it, as this can affect its taste and texture.
3. Add Texture to the Salad
Use different textures in your salad to make it more exciting and enjoyable to eat. Consider adding crunchy nuts, chewy dried fruits, or crispy croutons.
4. Experiment with Different Dressings
Try different dressings to find your favorite flavor. You can use store-bought dressings or make your own using olive oil, vinegar, and spices.
5. Serve the Salad Chilled
Serving the salad cold makes it more refreshing, especially during hot weather. Keep the salad in the fridge for at least 30 minutes before serving.
6. Customize the Salad Ingredients
You can experiment with different ingredients to suit your taste and preference. For instance, you can add avocado, onions, or peppers to give the salad more flavor.

Conclusion

Andouille bean and tomato salad is a unique combination of different flavors that blends together perfectly. Adding Andouille sausage, beans, and tomatoes to a bed of fresh greens makes this salad rich in nutrition and taste. When making this recipe, ensure you use high-quality ingredients and cook them correctly. You can also add your favorite toppings and dressing to personalize the salad based on your preferences.

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