Best White Bean Ham And Mozzarella Salad Recipes
CANNELLINI BEAN SALAD
Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 7 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.
Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
MOZZARELLA, TOMATO, & WHITE BEAN SALAD
Nice bean salad. A quick side dish to bring to a summer barbecue or party. I prefer the grape tomatoes but any favorite kind of yours will be nice.
Provided by Catcooks123
Categories Beans
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cut up the cheese and tomatoes if nessary.
- Rinse the beans In cold water very well, carefully drain.
- Place these ingredients in a bowl with some of the basil.
- (save some for garnish) Whip together dressing ingredients.
- add to bowl blend with care not to break up the beans.
- Taste and add more seasoning if necessary.
- Line a salad bowl or platter with lettuce leaves add the bean salad on top of it.
- Spot basil around for garnish.
- A nice touch is to add a large 12 cut tomato in center or some colored bell peppers for flare.
Nutrition Facts : Calories 419.2, Fat 27.9, SaturatedFat 8.4, Cholesterol 36.4, Sodium 693.2, Carbohydrate 22.3, Fiber 6.9, Sugar 5.9, Protein 20.4
WHITE BEAN CAPRESE SALAD
Beloved pantry white beans add substance to this take on caprese salad, which comes together in no time. It's a perfect side for grilled chicken or fish, and can be easily doubled to work as a main course when it's too hot to turn on the oven. If you're so inclined, a handful of spicy arugula, thinly sliced roasted red peppers or ribbons of prosciutto - or all three - would also be nice additions. This dish is easily transportable and tastier when eaten while sitting in a lawn chair.
Provided by Colu Henry
Time 10m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.
- Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.
- Drizzle the salad with the balsamic vinegar and top with the remaining basil. Taste and adjust seasonings to your liking. Add a drizzle or so more of oil and vinegar if needed. Finish with flaky salt.
10-MINUTE HAM, WHITE BEAN AND KALE SALAD
Make this super-easy and satisfying salad when you're in a pinch for a weeknight dinner. Time-saving shortcuts like toasting almonds in a skillet and shaving cheese with a vegetable peeler all help get dinner to the table faster.
Provided by Food Network Kitchen
Time 10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Meanwhile, whisk together the red wine vinegar, mustard, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil while whisking until the mixture is thickened and creamy. Add the beans and toss.
- Roughly chop the meat and add to the salad. Add the baby kale, dried cranberries and almonds. Toss all together and top with the Manchego, shaved with a vegetable peeler. Serve immediately with dinner rolls on the side.
HEARTY THREE-BEAN-AND-HAM SALAD
Growing up in the South, we were surrounded by three-bean salads, which are something of an aquired taste. We ate up Mama's beans and ham hocks, but give us kids a cold bean salad and we'd be out the backdoor. Well, now we've seen the error of our ways-plus canned beans seem to be better these days, less mushy and more flavorful. Here we toss them with spicy cheese and leftover ham for a main-course salad that's delicious served with Moist-and-Easy Corn Bread (page 45).
Yield serves 4 to 6
Number Of Ingredients 11
Steps:
- To make the dressing: In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper.
- In a medium bowl, combine the ham, kidney beans, chickpeas, green beans, scallions, and pepper Jack cheese (if using). Add the dressing and gently toss until combined.
- For each portion, arrange 2 leaves of Bibb lettuce to make a bowl on a plate and fill with the bean salad.
- This salad gets better as it sits (up to 4 days, refrigerated), so it's perfect for picnics and potlucks.
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