Best White Bean Salad With Green Olives 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.

GREEN BEANS WITH HERBS AND OLIVES

Green Beans With Herbs and Olives image

A salad of freshly picked green beans is a true treat. Whatever the color - green, purple or pale yellow - choose smaller beans, which are naturally more tender.

Provided by David Tanis

Categories dinner, easy, lunch, quick, salads and dressings, vegetables, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Salt and pepper
1 1/2 to 2 pounds small green beans, or a mixture of different colors, topped and tailed
2 small garlic cloves, minced
1 small shallot, diced
2 tablespoons red wine vinegar or sherry vinegar
2 teaspoons Dijon mustard
4 tablespoons extra-virgin olive oil
1 cup good-quality pitted green olives, halved
2 tablespoons chopped dill
1 tablespoon chopped chives

Steps:

Bring a large saucepan of well-salted water to a boil. Add beans and cook for 2 minutes, until firm-tender. Drain and rinse beans with cool water, then blot with a kitchen towel. Set aside.
Make the vinaigrette: Put garlic, shallot and vinegar in a small bowl. Add a good pinch of salt and a smaller pinch of pepper; let macerate for 5 to 10 minutes. Add mustard and whisk to dissolve, then whisk in olive oil.
Assemble the salad: Put cooked beans in a serving bowl and season lightly with salt and pepper. Add olives and half the vinaigrette. Toss well, then taste and adjust seasoning. Sprinkle salad with dill and chives and serve.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 412 milligrams, Sugar 5 grams, TransFat 0 grams

WHITE BEAN SALAD

White Bean Salad image

Tip: Use any combination of fresh herbs you like: basil, parsley and mint are nice, and rosemary would also work well - as would fresh thyme or oregano.

Provided by Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 (19-ounce) can cannellini beans, rinsed and drained (use any canned bean you like)
1 large rib celery, thinly sliced
1/2 roasted red pepper, peeled, seeded, and chopped
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Coarse grained salt
Freshly ground black pepper
1/2 cup basil leaves, hand torn

Steps:

Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.

Nutrition Facts : Calories 142 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Carbohydrate 20 grams, Fiber 6 grams, Protein 5.5 grams

GREEN BEAN, MUSHROOM AND OLIVE SALAD

Green Bean, Mushroom And Olive Salad image

Provided by Marian Burros

Categories dinner, easy, quick, salads and dressings

Time 20m

Yield 2 servings

Number Of Ingredients 7

Ingredients

8 ounces green beans
8 ounces mushrooms
2 scallions
8 Greek, Italian or French black olives
1 teaspoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard

Steps:

Wash and trim green beans. Steam over hot water for 7 minutes, until beans are tender but firm.
Wash, trim and quarter mushrooms. After green beans have been cooking for about 2 minutes, add mushrooms. When green beans are ready, mushrooms will be, too.
Wash, trim and thinly slice scallions. Pit olives.
Whisk oil, vinegar and mustard in a large bowl.
When green beans and mushrooms are cooked, drain.
Cut beans in half, and add to dressing along with mushrooms, olives and scallions. Mix well.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 3 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 138 milligrams, Sugar 8 grams, TransFat 0 grams

GREEN BEAN AND STUFFED OLIVE SALAD

Green Bean and Stuffed Olive Salad image

Cool marinated summer salad for olive lovers. Easy and pretty enough for a party.

Provided by CAROLINECOOKS

Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 5

Ingredients

1 (15 ounce) can green beans, drained
1 medium red onion, thinly sliced
1 (7 ounce) jar stuffed green olives, with liquid
1 head leaf lettuce, torn
¼ cup bacon bits

Steps:

Place the green beans and onion in a large resealable plastic bag. Pour in the olives and liquid. Seal bag, and marinate at least 1 hour, turning occasionally. Serve over lettuce leaves, and sprinkle with bacon bits.

Nutrition Facts : Calories 112.5 calories, Carbohydrate 8.3 g, Cholesterol 5 mg, Fat 7.1 g, Fiber 3.4 g, Protein 5.7 g, SaturatedFat 1.3 g, Sodium 1434.9 mg, Sugar 2.4 g

THREE-BEAN SALAD WITH OLIVES

Three-bean Salad with Olives image

Make and share this Three-bean Salad with Olives recipe from Food.com.

Provided by Miss Annie

Categories Onions

Time 5m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 (15 1/2 ounce) can kidney beans, drained
1 (15 1/2 ounce) can garbanzo beans, drained (chickpeas)
1 (15 1/2 ounce) can black-eyed peas, drained
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup sliced pimento stuffed olive
1/2 cup chopped red onion

Steps:

Whisk first 4 ingredients in large bowl to blend.
Add all remaining ingredients and toss to blend.
Season with salt and pepper.
Cover and refrigerate at least 3 hours and up to 1 day.

THREE-BEAN SALAD WITH OLIVES

Three-Bean Salad with Olives image

Provided by Sandy Krasner

Categories Salad Bean Olive Onion Side No-Cook Picnic Vegetarian Bell Pepper Chill Healthy Potluck Bon Appétit Massachusetts Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
1/4 cup white wine vinegar
1 tablespoon sugar
1 1/2 teaspoons dried oregano
1 15- to 16-ounce can kidney beans, drained
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
1 15- to 16-ounce can black-eyed peas, drained
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup sliced pimiento-stuffed olives
1/2 cup chopped red onion

Steps:

Whisk first 4 ingredients in large bowl to blend. Add all remaining ingredients and toss to blend. Season with salt and pepper. Cover and refrigerate at least 3 hours and up to 1 day.