WHITE BEAN AND ARUGULA SALAD
Steps:
- The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
- Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
- Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.
WARM WAX BEAN SALAD WITH ROASTED TOMATOES AND SUN-DRIED TOMATO DRESSING
Provided by Trisha Yearwood
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- For the sun-dried tomato dressing: Put the sun-dried tomatoes, red wine and balsamic vinegar, honey and some salt and pepper in a blender and puree until smooth. With the blender running, slowly drizzle in the oil until well combined.
- For the salad: Preheat the oven to 425 degrees F. Bring a large pot of water to a boil with a little salt.
- Toss the tomatoes and red onions with the olive oil and some salt and pepper in a bowl. Put the mixture on a parchment-lined baking sheet and roast for 20 minutes.
- Meanwhile, add the beans to the boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside.
- Remove the tomatoes and onions from the oven after 20 minutes, add the beans and toss. Roast for another 5 to 10 minutes.
- Transfer the bean mixture to a serving bowl and toss with some of the sun-dried tomato dressing.
SUN-DRIED TOMATO & BEAN SALAD
From Cooking Light Magazine. A different twist on 3-bean salad, this makes enough for a crowd, and is great for potlucks. I never have leftovers! Don't be intimidated by the long list of ingredients- they come together quickly. Let this chill overnight for best flavor.
Provided by Kizzikate
Categories Beans
Time 8h15m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Rinse and drain all beans & peas.
- Drain tomatoes and reserve oil.
- Place 1/4 cup of the reserved oil into a medium bowl. Add vinegar, sugar, salt, dry mustard, and pepper. Whisk well, set aside.
- In large serving bowl, combine chopped tomatoes, parsley, basil, all beans, peas, and onion. Mix gently.
- Pour vinegar mixture over beans, and toss to coat.
- Cover and chill overnight.
Nutrition Facts : Calories 161.7, Fat 2.9, SaturatedFat 0.4, Sodium 380.6, Carbohydrate 27.4, Fiber 7.5, Sugar 4.4, Protein 8.1
SUN DRIED TOMATO-THREE BEAN SALAD
Here's a quick and easy way to get more beans on the menu-three kinds, to be precise, tossed together in one delicious salad.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings, 1-1/2 cups each
Number Of Ingredients 5
Steps:
- Cook green and yellow beans in saucepan of boiling water 3 to 5 min. or until crisp-tender; drain. Immediately plunge into bowl of ice water. Let stand 2 min.; drain well.
- Place cooked beans in medium bowl. Add remaining ingredients; mix lightly.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 8 g
BEAN SALAD AND SUN-DRIED TOMATO DRESSING
Make and share this Bean Salad and Sun-Dried Tomato Dressing recipe from Food.com.
Provided by SEvans
Categories Low Cholesterol
Time 20m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Thoroughly rinse all of your beans.
- combine all the above ingredients except the dressing.
- Allow individuals to dress their own salad - some prefer more some prefer less.
- This recipe is shown served as a main side dish to my Grilled Lemon Garlic Chicken Kabobs (Recipe #228062) , making this a very low carb, low fat meal.
Nutrition Facts : Calories 360.3, Fat 2.3, SaturatedFat 0.3, Sodium 369.9, Carbohydrate 68.2, Fiber 17.4, Sugar 3.6, Protein 19.4
THREE BEAN SALAD
We like a buffet with all the family here. We serve a variety of salads. This is also great for summer picnics and cookouts. Keeps well, and serves a lot of people.
Provided by JJOHN32
Categories Salad Beans Three Bean Salad Recipes
Yield 16
Number Of Ingredients 10
Steps:
- Mix together green beans, wax beans, kidney beans, onion, sugar, vinegar, vegetable oil, salt, pepper, and celery seed. Let set in refrigerator for at least 12 hours.
Nutrition Facts : Calories 111.5 calories, Carbohydrate 15.9 g, Fat 4.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 0.6 g, Sodium 298.6 mg, Sugar 10.6 g
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