THREE-BEAN SALAD WITH HONEY-MUSTARD VINAIGRETTE
Our version of three-bean salad, a perennial picnic favorite, is made by tossing haricots verts, kidney beans, and cannellini with a tangy honey-mustard vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Make the vinaigrette: In a small bowl, whisk together lime juice, tarragon, chives, honey, mustard, and salt until combined. Set aside.
- Prepare an ice bath; set aside. Bring a medium saucepan of water to a boil. Add haricots verts or green beans; simmer until bright green but still crisp, about 2 minutes. Using a slotted spoon, transfer haricots verts to ice bath, and let cool completely. Drain in a colander, and pat dry with paper towels. Place in a large serving bowl. Add kidney beans and cannellini, and drizzle with vinaigrette. Toss to coat. Gently toss in the mache or watercress; season with pepper. Serve.
Nutrition Facts : Calories 105 g, Fiber 6 g, Protein 6 g, Sodium 164 g
MISO AND HONEY GLAZED SEA BASS WITH CHINESE LONG BEAN SALAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 4h45m
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a small bowl combine the miso powder with 1 tablespoon of hot water to form a paste. Warm the honey in a microwavable bowl for approximately 1 minute or until hot (be careful, as it can burn quickly). Add the honey to the miso mixture. Put the fish into a resealable plastic bag and add the honey mixture. Seal the bag and refrigerate for up to 4 hours.
- Bring a large saucepan of salted water to a boil over medium heat. Add the Chinese long beans and blanch until tender, but not overcooked. Shock the beans in iced water, to stop the cooking and maintain their color. Drain and dry the long beans and either chop into 4 to 6-inch segments or form circles by wrapping the beans around themselves.
- In a large skillet add the grapeseed oil and heat until smoking hot. Remove the fish from the marinade and sear in hot skillet until the flesh has an opaque color, about 3 to 4 minutes. Remove the fish from the pan to a large plate and reserve.
- For the sauce, using the same skillet, over medium heat, add the onion and saute until translucent, then add the chicken stock, ginger and lemongrass and simmer for 10 minutes. Remove from heat and strain the liquid, discarding the solids.
- Return the liquid to a clean skillet, over medium heat. Add the raisins and reduce the liquid by half its volume. Stir in the butter cubes and whisk until the sauce thickens. Remove from heat and allow to rest until needed.
- Heat a little grapeseed oil in a medium skillet, over medium heat, and add the long bean circles or strips and saute until golden brown.
- To serve, arrange 2 long bean circles in the middle of each plate. Top the beans with a fish fillet and drizzle with the sauce. Garnish with cilantro and lemon.
- Cook's Note: to make this dish extra special, you could make a horseradish relish to go on top.
5 BEAN SALAD WITH HONEY MUSTARD DRESSING
Need something FAST,EASY,HEALTHY and DELICIOUS as a side dish or to bring to a barbeque...then this is it. I have even had bean haters(can you believe there is such a thing?) eating and liking this :o)
Provided by Chris T.
Categories Other Side Dishes
Time 15m
Number Of Ingredients 9
Steps:
- 1. open all the cans into a collander and rinse well with cold water...gently mixing with your hand until the water runs clear(until all the starchy liquid is removed).
- 2. empty into large bowl, add diced peppers,onion and dressing and stir gently to combine all the ingredients.
- 3. You can serve this right away but I will tell you if you refrigerate it for a few hours you will be very pleased as the peppers and onion marinade in the dressing it becomes so much better. ENJOY
- 4. @ As you can tell this recipe is easy to change around with your favorite beans,even green beans. I don't recommend the larger softer beans only because they break up while rinsing/mixing. If you like a zestier salad you can add red onion,chopped jalapeno.
LIME-AND-HONEY GLAZED SALMON WITH WARM BLACK BEAN AND CORN SALAD
Steps:
- Preheat a medium skillet over medium heat with 2 tablespoons of the EVOO (twice around the pan). Add the onions, garlic, red pepper flakes, cumin, salt, and pepper. Cook, stirring occasionally, for 3 minutes.
- While the onions are cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt, and pepper. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3 to 4 minutes on each side.
- To the cooked onions, add the bell peppers and corn kernels and cook for 1 minute. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro, and spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the lime-and-honey-glazed salmon on top of the warm black bean and corn salad.
- Tidbit
- If fresh corn is in season, by all means cut the kernels from 4 fresh ears instead of using frozen.
HONEY BEAN SALAD
This is SO delicious! I put this together after an x-ray because I wanted to eat something high in antioxidants and honey (for its antibacterial properties). What I ended up was a salad SO tasty, I just had to share it here. I'm sure that even the pickiest bean hating eater will love this dish! This is my new favorite and I can't wait to go and make some more!
Provided by Chelsea
Time 10m
Yield 6
Number Of Ingredients 9
Steps:
- Pour the beans into a mixing bowl, and stir with honey, vinegar, black pepper, basil, sage, garlic, hot pepper sauce, and olive oil. Stir until evenly coated, serve, and enjoy!
Nutrition Facts : Calories 172.7 calories, Carbohydrate 25.1 g, Fat 5.1 g, Fiber 8.8 g, Protein 7.7 g, SaturatedFat 0.6 g, Sodium 303 mg, Sugar 2.9 g
LIME-AND-HONEY GLAZED SALMON WITH WARM BLACK BEAN AND CORN SALAD
Make and share this Lime-And-Honey Glazed Salmon With Warm Black Bean and Corn Salad recipe from Food.com.
Provided by logan
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- *black bean corn salad.
- Preheat medium to large skillet over medium heat with 2 tbsp of olive oil.
- Add onions, garlic, red pepper flakes, cumin, salt and pepper.
- Stir occasionally for 3 minutes.
- Add bell pepper and corn and cook for an additional minute.
- Add chicken stock and continue to cook for an additional 2 minutes.
- Add black beans and cook until beans are just heated through.
- Remove skillet from heat and add juice of 1 lime, cilantro and spinach.
- Toss to wilt spinach.
- *Lime and honey glazed salmon.
- Preheat a medium non-stick skillet over medium high heat with 2 tbsp of olive oil.
- In shallow dish combine: juice of 1 lime, honey, chilli powder, salt and pepper.
- Add salmon fillets and toss to coat.
- Add salmon to hot skillet and cook until done (3-4 minutes each side).
- Serve salmon over bed of black bean corn salad.
Nutrition Facts : Calories 603.9, Fat 22.9, SaturatedFat 3.6, Cholesterol 78.3, Sodium 224, Carbohydrate 57.9, Fiber 11.9, Sugar 16.7, Protein 46.7
HONEY, BARLEY AND BEAN SALAD
Barley is one of the largest Australian crops. Besides the favorite beef barley soup, it also makes a fantastic and healthy whole grain salad.
Provided by Sue L
Categories Other Salads
Time 15m
Number Of Ingredients 12
Steps:
- 1. Combine ingredients and chill before serving.
HONEY-LIME BLACK BEAN & CORN SALAD
This is my version of the tex-mex black bean with corn salad. It is a great refreshing summer salad, high in healthy fats. Note: Cook time is for refrigeration.
Provided by Paula
Categories Black Beans
Time 4h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Mix the ingredients for the salad in a bowl.
- Mix the ingredients for the dressing in a separate bowl.
- Pour the dressing on the salad and mix well.
- Add salt and pepper to your liking.
- Refrigerate the salad at least 4 hours, overnight is best.
Nutrition Facts : Calories 242.2, Fat 12.2, SaturatedFat 2.3, Cholesterol 4.2, Sodium 59, Carbohydrate 30.7, Fiber 7.2, Sugar 6.3, Protein 6.8
GREEN BEAN SALAD WITH HONEY-LIME DRESSING
Caribbean limes are the basis for numerous island salads. This colorful example combines beans, tomatoes, and onion in a sweet lime dressing.
Provided by morgainegeiser
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook beans according to package directions until just tender-crisp.
- Rinse under cold water and drain.
- In a medium bowl, combine beans with tomatoes and onion. Toss to combine.
- In a small bowl, combine remaining ingredients. Mix well. Add to bean mixture and mix until thoroughly combined.
- Chill thoroughly.
- Mix before serving.
- NOTE: preparation time does not include chilling time.
Nutrition Facts : Calories 61, Fat 1.3, SaturatedFat 0.2, Sodium 3.8, Carbohydrate 12.7, Fiber 2.3, Sugar 8.1, Protein 1.4
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