Best Italian Bean Salad Recipes

ITALIAN PASTA & BEAN SALAD

Steps:

• Cook pasta according to directions; drain.
• Rinse with cold water.
• Prepare vinaigrette while pasta is cooking.
• Stir all vinaigrette ingredients together in large bowl.
• To Roast Pepper Take 1 large red bell pepper, roast under broiler or on barbecue rotating frequently until skin is black.
• Place warm pepper in sealed zip lock bag for 5 minutes.
• Peel skin off pepper while it is still hot.
• Seed and chop pepper.
• Stir pasta, pepper, canned ingredients and onion into vinaigrette. Add salt and pepper to taste.
• Chill and serve.
• Top with feta cheese if desired.
• Enjoy!

SEARED TUNA WITH ITALIAN WHITE BEAN SALAD

Steps:

• Combine first 8 ingredients; refrigerate until ready to serve.
• Brush fish with A.1.
• Heat oil in large skillet on high heat. Add fish; cook 3 min. or until edges are white but centers are still pink, turning after 2 min. Serve with bean salad.

ITALIAN GREEN BEAN SALAD

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add beans; cook, uncovered, 8-10 minutes or until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Combine beans, peppers, basil and pine nuts. In a small bowl, whisk oil, lemon juice and seasonings until blended. Drizzle over bean mixture; toss to coat.,

ITALIAN WHITE BEAN AND ARTICHOKE SALAD

Steps:

• Combine first 6 ingredients in a small bowl whisk.
• Combine spinach and remaining ingredients in large bowl.
• Drizzle with vinaigrette.
• Toss gently.

EASY ITALIAN BEAN SALAD

Steps:

• Finely chop the spring onions and put into a bowl with the garlic and the chilli. Mix in the cannellini beans and the butter beans. Whisk the olive oil with the white wine vinegar and add plenty of seasoning. Stir through the salad with plenty of chopped parsley.

SIMPLE ITALIAN BEAN SALAD

Steps:

• In a large bowl, combine the spring onions, garlic and chili.
• Add the three cans of beans and mix thoroughly.
• Whisk together the olive oil and white wine vinegar and season.
• Drizzle over the bean salad and stir in with the parsley.
• Serve straight away or refrigerate until ready.

ZESTY ITALIAN PASTA BEAN SALAD

Steps:

• Cook macaroni until tender.
• Drain and rinse with cold water.
• In a large bowl, mix broccoli, carrots, diced tomato, and black olives.
• Add rest of ingredients and stir.
• Cover and Chill before serving.

ITALIAN STRING BEAN & POTATO SALAD

Steps:

• Steam string beans and potatoes until tender. Cool under cold water. Drain excess water. In large bowl toss beans & potatoes with sliced onions, julienned basil, garlic, salt, pepper & oregano. Refrigerate for 1 hour. Mix olive oil & vinegar together then pour over vegetables and toss. Add more salt and pepper if needed. Serve cool.

ITALIAN BEAN AND TUNA SALAD

Steps:

• In medium bowl, mix all ingredients except lettuce. Refrigerate 10 minutes to blend flavors.
• Just before serving, place lettuce in serving bowl; spoon salad on lettuce.

ITALIAN BEAN SALAD

Steps:

• In a bowl, combine beans and onion. Add dressing and salt; toss to coat. Cover and chill until serving.

ITALIAN WHITE BEAN PASTA SALAD

Steps:

• Cook pasta as directed on package, omitting salt. Rinse with cold water; drain well. Place in large bowl.
• Add next 4 ingredients; mix lightly.
• Mix dressing, seasoning and lemon juice until blended. Add to salad; toss to coat. Add cheese and basil; mix lightly.

GLUTEN-FREE NORTHERN ITALIAN WHITE BEAN SALAD

Steps:

• In large glass or plastic bowl, carefully mix all ingredients except lettuce.
• Cover and refrigerate at least 2 hours to blend flavors. Just before serving, spoon onto lettuce, using slotted spoon.

ITALIAN GREEN BEAN SALAD

Steps:

• Cook beans in 2 quarts boiling, salted water until crisp-tender, about 7 minutes.
• Drain and rinse well under cold water; drain again and pat dry.
• Combine vinegar,mustard and salt in medium bowl.
• Slowly whisk in oil in thin stream.
• Combine beans, onion and 1/2 cup pine nuts in large bowl; mix in vinaigrette.
• Season to taste with salt and pepper and let marinate 15 to 30 minutes.
• Alternate radicchio and Bibb lettuce leaves over large platter.
• Mound bean mixture in center, sprinkle with reserved pine nuts and serve.

TONY'S ITALIAN GREEN BEAN SALAD

Steps:

• Wash and remove the ends from beans. Heat a pot of salt water to boiling. Place beans in boiling water and cook uncovered for 5 minutes. Cover and cook for no longer than 10 minutes more, until crisp-tender. Drain and rinse under cold water just to stop the cooking. Beans should remain slightly warm to absorb the dressing. Place the beans in a large bowl with the olives, onions, and tomato wedges. While the beans are cooking, prepare the vinaigrette. Place all of the ingredients in a blender, and process until oil and vinegar are incorporated. Pour the vinaigrette over the vegetables in the bowl, and toss to coat. Refrigerate for at least 2 hours. Just prior to serving, sprinkle with parmesan cheese and toss.

ITALIAN GARBANZO BEAN SALAD

Steps:

• Combine all the ingredients in a large bowl.
• Toss well and refrigerate 1-2 hours before serving.
• Serve chilled.

ITALIAN ROMAINE & BEAN SALAD

Steps:

• Toss lettuce, vegetables and chickpeas with dressing in large bowl.
• Top with cheese just before serving.

ITALIAN GARBANZO BEAN SALAD

Steps:

• 1. Combine all ingredients in a large bowl. Toss well, then refrigerate 1-2 hours before serving. Serve chilled.

ITALIAN BEAN SALAD

Steps:

• Combine all ingredients in the order given; add more balsamic vinegar if desired.
• Refridgerate until ready to serve, better if let set in refridgerator for an hour or so before serving.

ITALIAN WHITE BEAN-AND-ARTICHOKE SALAD

Steps:

• To prepare vinaigrette, combine first 6 ingredients in a small bowl; stir with a whisk.To prepare salad, combine spinach and remaining ingredients. Drizzle with vinaigrette, and toss gently.

ITALIAN GREEN BEAN SUMMER SALAD

Steps:

• Cook beans in salted water until tender. Drain. Mix vinegar and salt. Add olive oil, pepper, & garlic slices. Stir to coat beans. Serve warm or refrigerate and serve cold.