Best Butter Bean Grilled Courgette Roast Red Pepper Chorizo Salad Recipes

GRILLED ZUCCHINI AND BEAN SALAD

Grilled Zucchini and Bean Salad image

Provided by Marcela Valladolid

Time 28m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

2 tablespoons fresh lime juice, from about 1 lime
2 tablespoons red wine vinegar
1/4 cup olive oil, plus more for brushing
Salt and freshly ground black pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
2 serrano chiles, stemmed, seeded and finely chopped
2 cloves garlic, minced
1 (15-ounce) can white kidney beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
3 zucchini, cut lengthwise into 1/2-inch thick slices

Steps:

Prepare a barbecue or grill pan to medium-high.
In a medium glass bowl, whisk the lime juice, vinegar and oil until slightly thickened. Season with salt and pepper. Add the red onions, cilantro, serrano chiles and garlic and toss gently until the vegetables are coated. Add the beans and stir to combine. Season with salt and pepper.
Brush the zucchinis on both sides with olive oil. Sprinkle with salt and pepper. Grill the zucchini on a lightly oiled grill rack until tender, turning over once, about 4 minutes per side. Cut the zucchini crosswise into 1-inch pieces. Add the zucchini to the bowl with the dressing and beans. Toss to combine and serve.

BUTTER BEAN SALAD

Butter Bean Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cans butter beans, rinsed and drained, 15 ounces each
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 red onion, chopped
2 cloves garlic, peeled and minced
1 teaspoon ground cumin, 1/3 palm full
2 tablespoons extra virgin olive oil
1 large lemon, juiced
Coarse salt and freshly ground black pepper

Steps:

Combine all ingredients in a medium bowl. Toss to coat beans and vegetables evenly in dressing.

WARM CHICKPEA, CHORIZO & PEPPER SALAD

Warm chickpea, chorizo & pepper salad image

A rough-and-ready salad bursting with Mediterranean flavours - great as a starter or main

Provided by John Torode

Categories Dinner, Vegetable

Time 15m

Number Of Ingredients 6

Ingredients

200g chorizo
1 tbsp olive oil
410g can chickpea , drained and rinsed
250g jar roasted mixed pepper , drained and roughly chopped
handful coriander leaves, chopped
2 tbsp natural yogurt

Steps:

Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.
Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything's juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt.

Nutrition Facts : Calories 629 calories, Fat 45 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 3.61 milligram of sodium

MARINATED GREEN BEAN AND BUTTER BEAN SALAD

Marinated Green Bean and Butter Bean Salad image

This Southern side dish may be served with our Baked Country Ham.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 10

Ingredients

2 pounds fresh green beans, ends snapped
Salt
1 pound 4 ounces butter beans, or small fresh or frozen lima beans
1/4 cup tarragon or white-wine vinegar
3 tablespoons Dijon mustard
Freshly ground black pepper
1 shallot, minced
3/4 cup extra-virgin olive oil
2 tablespoons chopped fresh tarragon, plus more for garnish
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish

Steps:

Prepare an ice-water bath. Cook green beans in boiling salted water, just until bright green and tender, about 5 minutes. Reserving the cooking liquid, remove beans with a large slotted spoon; transfer to ice-water bath to stop the cooking. Transfer beans to a colander. Cook butter beans in the boiling cooking liquid, just until tender, 5 minutes if frozen. Strain; place under cold, running water to stop cooking. Set aside.
Make vinaigrette: In a medium bowl, combine vinegar, mustard, salt and pepper to taste, and minced shallot. Whisk in olive oil until vinaigrette is creamy. Whisk in tarragon and parsley.
In a large bowl, toss green beans until well coated with about three-quarters of the vinaigrette. In a large bowl or on a platter, arrange the green beans in an even layer. Sprinkle the reserved butter beans over the top. Drizzle the remaining vinaigrette over the beans. Garnish with tarragon and parsley. Serve at room temperature.