Best White Bean Olive Salad Recipes

WHITE-BEAN AND OLIVE SALAD

White-Bean and Olive Salad image

The mustard in this recipe helps thicken the lemon juice and olive oil dressing, while the Kalamata olives bring a bit of brininess.

Provided by Martha Stewart

Time 10m

Number Of Ingredients 7

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
Coarse salt and ground pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
1/2 red onion, thinly sliced
1/4 cup pitted Kalamata olives, halved

Steps:

In a large bowl, whisk together lemon juice, oil, and mustard; season with salt and pepper. Add beans, onion, and olives; toss to combine.

WHITE BEAN OLIVE SALAD

White Bean Olive Salad image

Make and share this White Bean Olive Salad recipe from Food.com.

Provided by iris5555

Categories Beans

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon Dijon mustard
coarse salt and pepper
2 (15 ounce) cans cannellini beans, rinsed and drained
1/2 red onion, thinly sliced
1/4 cup pitted kalamata olive, halved

Steps:

Whisk in a large bowl, olive oil, lemon juice and Dijon mustard.
Add salt and pepper to taste.
Add beans, onions and olives and toss to combine.

Nutrition Facts : Calories 376, Fat 8.5, SaturatedFat 1.2, Sodium 128.7, Carbohydrate 56.5, Fiber 14, Sugar 1.7, Protein 21.1

OLIVE GARDEN WHITE BEAN SALAD

Olive Garden White Bean Salad image

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners. The white kidney beans are pre-cooked for this recipe. This salad makes a wonderful appetizer along with toasted Italian bread slices.

Provided by Member 610488

Categories Spreads

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 cups white kidney beans, rinsed well (canned or dried or cooked)
1/4 cup extra virgin olive oil
2 tablespoons extra virgin olive oil
1/4 cup uncooked pancetta, sliced chopped
1/2 cup yellow onion, small diced
2 teaspoons rosemary, finely chopped
3 tablespoons red wine vinegar
1/4 cup tomatoes, diced
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
3 tablespoons parmesan cheese, grated
1 tablespoon fresh basil, chopped

Steps:

Heat 2 tbsp olive oil in a saute pan. Add pancetta and cook slowly over medium heat until crispy. Add onion and saute until translucent. Add rosemary and cool for 1-2 minutes, then remove from heat.
Combine red wine vinegar, tomatoes, salt, pepper, grated Parmesan, basil and 1/4 cup olive oil in a bowl. Add hot pancetta and onion to the bowl and allow to cool.
Mix in the beans with the pancetta mixture and serve at room temperature.
Serve with freshly grated Parmesan cheese and a drizzle of olive oil on top.

Nutrition Facts : Calories 423.7, Fat 22.9, SaturatedFat 3.8, Cholesterol 3.3, Sodium 1108.6, Carbohydrate 39.9, Fiber 14.2, Sugar 5.9, Protein 15.2

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