Best Spanish Tapas Bean Salad Recipes

Espinacas con Garbanzos (Spinach with Garbanzo Beans) image

Provided by Vanessa Moore

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
½ onion, diced
1 (10 ounce) box frozen chopped spinach, thawed and drained well
1 (12 ounce) can garbanzo beans, drained
½ teaspoon cumin
½ teaspoon salt

Steps:

Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 26 g, Fat 4.9 g, Fiber 6.4 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 600.1 mg, Sugar 1.7 g

Spanish Tapas Bean Salad image

Provided by Kanzeda

Categories Beans

Time 11h

Yield 6 serving(s)

Number Of Ingredients 9

1 cup dried lima beans
2 hard-boiled eggs, peeled and chopped
1/2 cup stuffed green olive, sliced
1 garlic clove, finely sliced
1 tablespoon parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon paprika
salt and pepper

Steps:

Soak beans in plenty of water overnight, then drain, Add the beans to a pan of boiling water, simmer covered over medium heat for 35 to 45 min until tender not mushy (time will depend on the size of the beans and soaking time) Drain.
Whisk olive oil, vinegar, paprika salt and pepper together.
Combine beans with remaining ingredients and toss with dressing.
Marinate at room temperature at least one hour before serving.
Can be refrigerated overnight before serving and the garlic flavor will be stronger.

Spanish Green Bean Salad image

Provided by Leggy Peggy

Categories Vegetable

Time 16m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs green beans, trim ends and cut into 1-inch pieces
2 ounces red bell peppers, roasted, skinned and diced (in the USA, you can buy this in a jar as pimiento)
1/4 cup olive oil (or more)
2 tablespoons balsamic vinegar (white vinegar is also okay)
2 tablespoons lemon juice
1/2 small red onion, minced
2 tablespoons fresh parsley, chopped finely
1 -2 teaspoon sugar (depending on your sweet tooth)
1/4-1/2 teaspoon salt
1/8 teaspoon pepper
shredded lettuce, to serve

Steps:

Cook beans in the microwave for 6-7 minutes until crisp-tender. Or you can cook in a pan with a small amount of boiling water.
Put the next 9 ingredients (dressing) in a jar with a lid. Cover and shake well.
Pour dressing over beans, stir well and refrigerate (I usually put this all in a container with a tight-fitting lid and shake the dickens out of it).
Serve over shredded lettuce -- at whatever temperature you prefer. It takes at least an hour for this to come to room temperature after being in the fridge.

Nutrition Facts : Calories 140.8, Fat 9.4, SaturatedFat 1.3, Sodium 108.8, Carbohydrate 13.7, Fiber 4.5, Sugar 7.2, Protein 3