CHERRY TOMATO AND WHITE BEAN SALAD
This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.
Provided by Lidey Heuck
Categories brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
- Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.
TOMATO, BASIL, AND WHITE-BEAN SALAD
Summery white-bean salad with tomatoes and basil stands in for more predictable side dishes.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Combine beans, tomatoes, basil, and salt in a bowl, and season with pepper.
- Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1 1/2 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavors to meld. Salad can be covered and kept at room temperature up to 4 hours.
TUNA, TOMATO, AND WHITE-BEAN SALAD
On the hottest of summer days, it's best to leave the oven off as much as possible. This salad for dinner recipe has you use the stovetop just once-to simmer potatoes and cook green beans. Other than that, it's smooth sailing to a practically no-cook dinner that's light, refreshing, and delicious.
Provided by Sarah Carey
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Place potatoes in a medium saucepan; add enough water to cover by 2 inches and 1 tablespoon salt. Bring to a boil, then cook until fork-tender, about 5 minutes. Using a slotted spoon, transfer to a plate. Return water to a boil; add green beans and cook until bright green and crisp-tender, 3 to 4 minutes. Drain.
- Mix together garlic and vinegar; let stand 5 minutes. Grate 1 or 2 tomatoes to yield 1/2 cup; add to vinegar mixture. Whisk in oil; season to taste. Cut remaining tomatoes into wedges, arrange on a platter, season, and drizzle with oil.
- Toss white beans with half of dressing. Toss green beans with 1 tablespoon dressing; arrange on platter with potatoes, tuna, white beans, and arugula. Season to taste, drizzle with remaining dressing, and serve.
SEARED TUNA STEAK WITH WHITE BEAN AND TOMATO SALAD
Provided by Reggie Southerland
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 13
Steps:
- To make the steaks: Combine lemon zest, oil, salt, and pepper and marinate the steaks for 10 to 30 minutes (but no longer than 30 minutes or the fish will start to break down.)
- Preheat the oven to 350 degrees F.
- In a hot but not smoking pan, sear on each side for 2 minutes. Transfer the steaks to an ovenproof dish and finish in the oven for 5 minutes.
- To make the salad: In a medium skillet, cook the shallots in 2 tablespoons of oil for 5 minutes. Add the beans, stock, rosemary, and pepper and gently cook for 7 to 8 minutes on low.
- Remove the pan from the heat and very gently fold the cherry tomatoes into the bean mixture, taking care not to break them.
- To serve, thinly slice the heirloom or plum tomato and place 4 slices on each plate. Mound the salad in the middle and sprinkle with the remaining oil.
WHITE BEAN, TOMATO, AND AVOCADO SALAD
A tasty and simple salad. Great substitute for a typical green salad. Even the kids love it! Even better when chilled and let to marinade over night. Serve with grilled chicken seasoned with cayenne pepper, lemon juice, salt and black pepper and garlic bread for a wonderfully simple and fast meal!
Provided by Heidi Rutan
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- Place the beans, tomatoes, avocado, and green onions into a mixing bowl. Drizzle with the olive oil and lemon juice; season with salt and pepper to taste. Gently toss until combined. Serve immediately or chill overnight.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 16.7 g, Fat 11.9 g, Fiber 6.5 g, Protein 4.1 g, SaturatedFat 1.7 g, Sodium 213.6 mg, Sugar 0.7 g
WHITE BEAN, TUNA AND TOMATO SALAD
Make and share this White Bean, Tuna and Tomato Salad recipe from Food.com.
Provided by BecR2400
Categories Tuna
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Flake tuna into a medium-size bowl; add next six ingredients; drizzle Dressing over all and toss gently to mix.
- Spoon onto lettuce leaves and top with chopped egg, if desired.
- Serves 4.
WHITE BEAN-AND-TOMATO SALAD
To make a fiber-rich bean salad even more nutritious, include antioxidant-paced tomatoes and immune-boosting scallions.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 5m
Number Of Ingredients 6
Steps:
- In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper.
- To store, refrigerate up to 1 day.
Nutrition Facts : Calories 124 g, Fat 7 g, Fiber 3 g, Protein 3 g
WHITE BEAN SALAD WITH SHRIMP AND SUN-DRIED TOMATO VINAIGRETTE
Provided by Food Network
Time 2h15m
Yield serves 6
Number Of Ingredients 10
Steps:
- Put the white beans in a pot with cold water and bring up to a boil. Boil for 2 minutes, then remove from the heat and let rest for 1 hour. Pour off water and add 6 more cups cold water. Bring up to a boil and simmer the beans until tender but not soft. Add 1 teaspoon salt halfway through cooking time. Drain the beans and transfer to a mixing bowl. While warm, dress with 1/3 cup of the olive oil, 1/4 cup of the vinegar, and salt and pepper.
- Warm the remaining 2/3 cup olive oil in a saute pan and heat the garlic and sun-dried tomatoes for just a minute or two. Add half this mixture to the beans and mix well.
- When the beans are cool, add the chopped onions. Season with salt and vinegar to taste. Combine the rest of the sun-dried tomato oil with the remaining 4 tablespoons of vinegar.
- To cook the shrimp, saute in the reserved sun-dried tomato vinaigrette or broil and then toss with the vinaigrette before placing atop bean salad.
- Just before serving fold in 1/4 cup chopped basil and top with the cooked shrimp that have been tossed in the sun-dried tomato vinaigrette.
ONLINE ROUND 2 RECIPE - CUCUMBER, TOMATO, AND WHITE BEAN SALAD
Steps:
- Put the tomatoes, cucumber, and white beans into a bowl and toss to combine. Whisk together the hummus and vinaigrette and add to the bean mixture. Adjust the seasoning with salt and pepper, to taste. Spread the lettuce onto a platter, top with the bean mixture and serve.
WHITE BEAN, SAGE AND TOMATO SALAD
Provided by Moira Hodgson
Categories salads and dressings
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the beans in water to cover until tender (about 40 minutes). Drain, if necessary, and place in a large bowl.
- Combine the mustard, vinegar and olive oil. Season with salt and pepper, mix well and pour the mixture over the beans while they are still hot. Toss and set aside.
- Chop the sage leaves and the tomatoes and add them to the salad with the onion. Mix and correct the seasoning.
Nutrition Facts : @context http, Calories 599, UnsaturatedFat 24 grams, Carbohydrate 67 grams, Fat 30 grams, Fiber 21 grams, Protein 23 grams, SaturatedFat 5 grams, Sodium 564 milligrams, Sugar 5 grams, TransFat 0 grams
WHITE BEAN AND CHERRY TOMATO SALAD
This terrific salad is a good side dish for a BBQ, potluck or picnic. This makes a sizable amount but it's easy to cut in half.
Provided by Hey Jude
Categories Beans
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a 4-5 quart pan, bring 2 quarts water to a boil over high heat.
- Add beans and cook, uncovered, for 2 minutes.
- Remove from heat, cover and let stand for 1 hour.
- Drain beans, discarding water.
- In the same pan, combine 6 cups of water and the salt; bring to a boil over high heat, add beans and cook, partially covered, until tender, about 1 hour.
- Drain and set aside.
- In a medium-size bowl, combine vinegar, mustard, and Tabasco; beating with a whisk, slowly add oil; set dressing aside.
- In a large bowl, combine beans, basil, chopped mint, parsley, green onions, and garlic.
- Mix in dressing and season to taste with salt and pepper.
- Cover and refrigerate for at least 6 hours or for up to a day.
- To serve, lightly mix tomatoes into salad; garnish with the mint sprigs.
MOOSEWOOD WHITE BEAN AND TOMATO SALAD
This is one of my favorite Moosewood recipes, and it is so easy! My toddler even loves this recipe. This cold salad is perfect during the hot summer months, and goes great with meals that are cooked on the grill. I find that adding 1 T red wine vinegar makes it absolutely perfect. Moosewood categorizes this recipe as a "Main dish salad" but I prefer it as a side dish. I always omit the celery because it is the one vegetable that I do not like.
Provided by death_by_parsnip
Categories Beans
Time 10m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a bowl. Serve at room temperature.
Nutrition Facts : Calories 179.9, Fat 5.5, SaturatedFat 0.8, Sodium 424.6, Carbohydrate 25.3, Fiber 8.7, Sugar 5.3, Protein 8.3
DILLED WHITE BEAN AND GRAPE TOMATO SALAD
From the June, 2010 issue of Bon Appetite. This is a refreshing summer salad in which the dill and balsamic vinegar truly give a lift. It is best prepared a day in advance, and will keep well in the refrigerator for a few days.
Provided by NurseJaney
Categories Beans
Time 1h10m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Toss all ingredients in a large bowl.
- Season with salt and pepper.
- Let marinate at room temperature for 1 hour.
- Cover and chill.
- Return to room temperature before serving.
- Cooking time is marinating time.
Nutrition Facts : Calories 222.5, Fat 10, SaturatedFat 1.5, Sodium 424.6, Carbohydrate 25.9, Fiber 8.6, Sugar 5.6, Protein 8.3
TUNA, SUN-DRIED TOMATO, AND WHITE BEAN SALAD
This is a healthy, very tasty salad. Make it a few hours ahead of time and the flavors will mingle nicely. Cooking time is actually chilling time. Add salt and pepper to taste. It keeps for several days in the fridge.
Provided by wife2abadge
Categories One Dish Meal
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, blend lemon juice, garlic, salt and pepper.
- Gradually whisk in olive oil.
- Add the beans, tuna, tomatoes, onion and parsley.
- Cover and chill.
Nutrition Facts : Calories 436.1, Fat 9.1, SaturatedFat 1.5, Cholesterol 20.3, Sodium 290.9, Carbohydrate 57.7, Fiber 14.2, Sugar 3, Protein 33
WARM WHITE-BEAN AND SCALLOP SALAD WITH SPICY TOMATO GLAZE
Provided by Molly O'Neill
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the beans, thyme and bay leaf in a pot over medium-low heat. Add enough cold water to cover and cook for 30 minutes. Add 1/4 teaspoon salt and cook until tender, 10 more minutes. Remove from heat and set aside.
- Combine the tomato broth and orange rind in a pot over low heat and simmer for 1 minute. Add the pepper and the scallops and gently poach until barely cooked, about 2 minutes. Remove the scallops and orange rind. Return the broth to the flame and cook until it has reduced to about 1 cup and is thick and syrupy, about 5 minutes. Season to taste with salt.
- Meanwhile, in the bottom of 4 large soup bowls, arrange the arugula. Spoon in the beans and divide the scallops. Drizzle with tomato glaze, then sprinkle with purple onion and serve immediately.
Nutrition Facts : @context http, Calories 434, UnsaturatedFat 1 gram, Carbohydrate 72 grams, Fat 2 grams, Fiber 19 grams, Protein 36 grams, SaturatedFat 0 grams, Sodium 506 milligrams, Sugar 5 grams, TransFat 0 grams
TOMATO, BASIL, AND WHITE BEAN SALAD
A great summer or anytime hot weather side dish! Love the combo of flavors-especially after overnight melding! From Martha Stewart Living.....
Provided by Meredith .F
Categories Beans
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine beans, tomatoes, basil and salt in a bowl and season with pepper.
- Heat oil in a skillet over medium heat. Add garlic and cook, stirring, until fragrant but not browned (approx. 2 minutes). Pour over bean mixture and gently toss. Let stand 30 minutes or longer to allow flavors to meld. Can be covered and kept at room temp for up to 4 hours.
SUN DRIED TOMATO AND WHITE BEAN PASTA SALAD
Categories Salad Pasta Side Vegetarian Quick & Easy Backyard BBQ Boil
Yield 6 cups
Number Of Ingredients 11
Steps:
- In a small mixing bowl combine oil, both vinegars, oregano, tomatoes, parsley and salt and pepper. Mix well. Then, in a larger bowl, combine beans, pasta, onion and the oil & vinegar mixture. Carefully fold together, trying not to smash the beans. You can add the parmesan over the salad when served or mix into the salad.
SUN-DRIED TOMATO, WHITE BEAN, AND GOAT CHEESE PASTA SALAD.
A simple, colorful pasta salad that's perfect for lunches, picnics, BBQ's, and easy dinners. Fresh pasta tossed with homemade basil vinaigrette, creamy goat cheese, sun-dried tomatoes, white beans, and finished with sliced avocado. This is a (mayo free) pasta salad that everyone will love.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- 1. To make the vinaigrette. In a blender, combine the olive oil, basil, chives, dill, lemon juice, vinegar, garlic, 1 teaspoon of the salt, and a pinch red pepper flakes until smooth. Taste and adjust salt as needed.2. Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. During the last 2-3 minutes of cooking, add the asparagus to the water. Drain and add to a serving bowl.4. Toss the hot pasta and asparagus with the goat cheese and a couple large spoonfuls of the basil vinaigrette, toss well until the goat cheese coats the pasta completely. Add the sun-dried tomatoes and white beans, tossing to combine. Top the pasta with avocado. Serve the remaining vinaigrette on the side.
DILLED WHITE BEAN AND GRAPE TOMATO SALAD
Steps:
- Toss all ingredients in lge bowl. Season w salt n pepper. Let marinate at rm temp. 1 hr.
TOMATO, BASIL AND WHITE-BEAN SALAD
Steps:
- 1. Combine beans, tomatoes, basil and salt in a bowl, and season with pepper 2. Heat oil in a skillet over medium heat. Add garlic, and cook, stirring, until fragrant but not browned, 1.5 to 2 minutes. Pour over bean mixture, and gently toss. Let stand 30 minutes before serving to allow the flavored to meld. Salad can be covered and kept at room temperature up to 4 hours.
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