Best White Bean And Vegetable Salad Recipes

Grilled Vegetable and White Bean Salad image

Provided by SolightlyUK

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
2 red peppers, cut in half horizontally, seeds removed, each half cut into thick rings
2 yellow peppers, cut in half horizontally, seeds removed, each half cut into thick rings
1 red onion, peeled, sliced into thick rings
3 courgettes, sliced diagonally into half-inch slices
2 large mushrooms, cut into thick slices
1 (400 g) can butter beans, drained, rinsed
20 cherry tomatoes, cut in half
1 bunch fresh basil leaf, torn
1 large handful fresh rocket
100 g feta cheese, crumbled
1 tablespoon balsamic vinegar
extra virgin olive oil, for drizzling

Steps:

Heat a griddle pan over a medium to high heat. Drizzle over the one T olive oil.
Cook the peppers for 4 - 5 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan to a dish that can be kept warm and set aside.
Add the onion rings to the pan the peppers were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the peppers and keep warm.
Add the courgette slices to the pan the onion was cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the onions & peppers and keep warm.
Add the mushrooms to the pan the courgettes were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the other veggies and keep warm.
Add the griddled vegetables to a large serving bowl. Add the beans, tomatoes, basil leaves, rocket leaves and feta cheese and mix well to combine.
Drizzle over the extra virgin olive oil and the balsamic vinegar, to taste. Season with salt and black pepper.

Nutrition Facts : Calories 260.3, Fat 9.8, SaturatedFat 4.4, Cholesterol 22.2, Sodium 554.5, Carbohydrate 35.2, Fiber 8.8, Sugar 9.7, Protein 12.3

White Bean and Vegetable Salad image

Yield Serves 8 as a first course

Number Of Ingredients 9

2 cups dried large lima beans, picked over, soaked in enough cold water to cover them by 2 inches overnight, and drained
1 onion, chopped fine
2 carrots, chopped fine
1 large garlic clove, minced
1/2 cup extra-virgin olive oil
1/2 cup minced red bell pepper
1/2 cup minced fresh flat-leafed parsley leaves
2 tablespoons fresh lemon juice
pita loaves, cut into wedges, as an accompaniment

Steps:

In a large heavy saucepan combine the soaked beans with enough cold water to cover them by 1 inch and simmer them, uncovered, for 15 minutes, or until they are tender but not falling apart. While the beans are cooking, in a heavy skillet cook the onion, the carrots, and the garlic in 2 tablespoons of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. Reserve 1/2 cup of the cooking liquid, drain the beans, and in a bowl combine them with the vegetable mixture, the reserved cooking liquid, the remaining 6 tablespoons oil, the parsley, the lemon juice, and salt and pepper to taste. Let the salad stand, covered and chilled, for 3 hours to allow the flavors to develop. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad at room temperature with the pita wedges.