Best White Bean And Red Onion Salad Recipes

Tuna, White Bean, and Red Onion Salad image

Provided by Lori De Mori

Yield Makes 4 servings

Number Of Ingredients 4

4 cups cooked white beans (see Cannellini Beans with Garlic and Sage ), drained, chilled
1 1/2 6-ounce cans tuna packed in olive oil, drained, broken into chunks
1 small red onion, very thinly sliced (about 1 1/2 cups)
1/4 cup extra-virgin olive oil

Steps:

Place beans in large bowl. Add tuna and onion; drizzle with oil. Toss gently to combine. Season with salt and generous amount of freshly ground black pepper.
What to drink:
Earthy Feudo Arancio 2006 Nero d'Avola ($8).

White Bean and Red Onion Salad image

Provided by Lindas Kitchen

Categories Beans

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (16 ounce) cans white kidney beans (cannellini)
1 small red onion, peeled and sliced thin
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons chopped fresh parsley

Steps:

Nutrition Facts : Calories 314, Fat 14.9, SaturatedFat 2.1, Sodium 891.4, Carbohydrate 35, Fiber 10.1, Sugar 5, Protein 12.1

White Bean Salad with Red Onion and Parsley image

Provided by BeckyF

Categories Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 (19 ounce) can white kidney beans, drained
1/2 red onion
3/4 cup sliced radish
3 cloves garlic, minced
1/4 finely chopped fresh parsley
salt and pepper
red leaf lettuce
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt
2 cloves garlic, minced
3/4 cup vegetable oil
1 teaspoon chopped tarragon (optional)
1 teaspoon chopped chives (optional)
1 teaspoon chopped parsley (optional)

Steps:

WHITE BEAN SALAD WITH RED ONION AND PARSLEY: In sieve or colander, rinse beans under cold running water; drain.
Thinly slice onion and separate into rings.
In salad bowl, combine beans, onion, radishes, garlic, parsley and vinaigrette; toss to mix.
Season with salt and pepper to taste.
(Salad can be prepared to this point and refrigerated for up to 1 day.) At serving time, arrange salad on a bed of red lettuce.
Makes 4 to 6 servings.
CLASSIC VINAIGRETTE: In bowl, whisk together vinegar, mustard, salt and pepper to taste; Stir in fresh herbs (if using).
Cover and refrigerate for up to 1 weel.
Makes about 1 cup.
KEEP THIS DRESSING ON HAND IN THE REFRIGERATOR TO USE ON A VARIETY OF SALADS.
RECIPE CAN BE DOUBLED.

Nutrition Facts : Calories 487.4, Fat 41.8, SaturatedFat 5.4, Sodium 858.2, Carbohydrate 23, Fiber 6.5, Sugar 3.6, Protein 7.6

White Bean and Red Onion Salad image

Yield Makes about five cups

Number Of Ingredients 10

1 1/2 cup dried Great Northern or other white bean, picked over
1 1/2 teaspoons salt
2 bay leaves
1 tablespoon coriander seeds, crushed coarse
For dressing:
2 garlic cloves if desired
2 to 3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil, or to taste
1 cup thinly sliced red onion
1/2 cup chopped fresh coriander sprigs or parsley leaves

Steps:

In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/4 hours, or until beans are just tender but not mushy.
Make dressing while beans are cooking: Mince garlic fine and in a large bowl stir together well with lemon juice and oil.
In a colander drain beans, discarding bay leaves, and add to dressing. Toss salad and season with salt and pepper. Cool salad and stir in onion and herbs. Salad may be made 1 day ahead and chilled, covered.
Serve salad at room temperature, thinning if necessary with 1 to 2 tablespoons water.