Best Beans And Greens Salad Recipes

TUNA STEAK AU POIVRE WITH WHITE BEANS AND BITTER GREENS SALAD

Steps:

• If you are planning to roast your red pepper, rather than use store bought, place your pepper under broiler to blacken. See red pepper method below.
• Preheat a large nonstick skillet over high heat. Pat tuna steaks dry and season with a little coarse salt. Drizzle extra virgin olive oil over tuna and lightly coat steaks on both sides. Coat 1 side of the steaks with a generous amount of coarse ground black pepper. When the pan is very hot, add steaks, peppered side down. Sear and brown steaks 2 minutes, then turn, and immediately reduce heat to medium. Loosely cover pan with aluminum foil tent and allow steaks to cook 5 minutes for rare, 7 minutes for medium. Steaks should be firm, but have a little give and some pink should remain at the center.
• In a second skillet over moderate heat, coat pan with olive oil, add garlic and onion, and saute 3 minutes to soften onion bits. Add beans and chopped roasted red pepper to the pan. Heat beans through, 2 to 3 minutes. Stir in rosemary and parsley and season beans with salt and pepper.
• Combine escarole and radicchio in shallow dish. Coat greens with lemon juice, then a drizzle of oil. Season salad with coarse salt and toss well.
• To serve, pile a serving of beans on a dinner plate and top with tuna steak. Serve salad greens along side beans and fish. You can also serve this with sliced bread that has been toasted and then rubbed with half a garlic clove.
• To roast red peppers: Preheat broiler to high. Split and seed pepper and place skin side up close to hot broiler. Blacken skins of pepper. Transfer pepper to brown paper bag and seal. Let pepper cool to handle. Peel charred skins away from pepper flesh.

JERK SHRIMP WITH SWEET POTATO AND BLACK BEANS AND A SALAD OF MIXED BABY GREENS WITH HONEY DRESSING

Steps:

• In a large bowl, toss together the shrimp and jerk seasoning. Heat a wok or skillet over medium-high heat. Add the oil. When hot, add the shrimp. Cook, stirring, for 3 minutes, or until they turn pink. Remove from the wok. Add the sweet potato to the wok and cook for 4 minutes, or until tender. Stir in the beans, garlic, chile pepper, and scallions. Cook, stirring constantly, for 1 minute. Stir in the shrimp and orange juice. Heat for 30 seconds. Served garnished with the cilantro.

BEANS AND GREENS SALAD

Steps:

• Combine lemon zest, lemon juice, garlic, mustard, olive oil, salt, pepper and a pinch of nutmeg. Toss with greens and beans and serve.

GREENS AND BEANS SALAD WITH BAKED GOAT CHEESE AND JAMMY EGGS

Steps:

• Position an oven rack 5 to 6 inches from the broiler unit, and preheat the broiler. Fill a small pot with water, cover and bring to a boil over high heat. Fill a medium bowl with ice water.
• Place the haricots verts in one even row on one short-side of a rimmed baking sheet and the tomatoes in the bottom middle of the baking sheet. Drizzle the vegetables with 2 tablespoons of the oil and evenly distribute the lemon zest, 1/2 teaspoon salt and a few cracks of pepper. Toss each vegetable individually to coat. Place the beans, 2 tablespoons of the oil, the herbs de Provence, 1/2 teaspoon salt and a few cracks of pepper in the center of a 13-inch piece of aluminum foil. Toss to combine. Fold up the edges of the foil packet to seal and place on the other short-side of the baking sheet. Broil until the tomatoes begin to blister, about 5 minutes.
• Meanwhile, add the eggs to the boiling water and lower the heat to medium-low. Simmer the eggs for a jammy yolk, about 6 minutes. Transfer the eggs to the ice water. After cooling for about 1 minute, peel the shells off the eggs under cool running water.
• Drizzle the bread with 1 tablespoon of the oil and season with a pinch of salt. Add the goat cheese and bread to the open area left on the baking sheet. Continue to broil until the bread has toasted, the tomatoes are blistered, the haricot verts are charred and the cheese has softened, about 6 minutes.
• Meanwhile, whisk together the lemon juice, the remaining 1 tablespoon oil, 1/4 teaspoon salt and a few cracks of pepper in a small bowl.
• Arrange a few pieces of butter lettuce on each plate. Divide the roasted vegetables, warmed goat cheese and kalamata olives between the plates. Add 3 slices of bread and a halved egg to each plate. Finish with a pinch of salt and pepper on the egg, plus a drizzle of lemon dressing on the lettuce.

RED BEANS AND GREENS SALAD

Steps:

• Combine salad ingredients in a bowl, toss and adjust seasoning.

ORECCHIETTE WITH GREENS, GARBANZO BEANS AND RICOTTA SALAD - GIADA AT HOME

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted. Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed. Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.