Best White Bean Salad With Lemon And Parmesan Recipes

CREAMY PARMESAN PASTA SALAD WITH WHITE BEANS AND SUN-DRIED TOMATOES

Steps:

• Bring a large pot of salted water to a boil.
• Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, oregano, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
• Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing.
• Add the cannellini beans, sun-dried tomatoes and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.

LEMONY WHITE BEANS WITH ANCHOVY AND PARMESAN

Steps:

• Heat the olive oil in a large skillet over medium heat and add the garlic. Cook, swirling the skillet occasionally until the garlic is pale golden brown, 3 to 4 minutes.
• Add the anchovies, capers and red-pepper flakes, swirling until the anchovies melt and sizzle, the capers pop slightly, and the red-pepper flakes toast and bleed into the oil, about 2 minutes.
• Add the beans and season with salt and pepper. Reduce the heat to medium-low and toss to coat the beans in all the garlicky business. Let them cook until the flavors have melded and beans no longer taste like they came from a can, 8 to 10 minutes.
• Add half the escarole and toss to coat, letting it wilt ever so slightly. Transfer the beans and wilted escarole to a large serving platter or bowl, and mix in the remaining escarole. Scatter with the mint and parsley. Use a peeler or box grater to shave some Parmesan over all. Squeeze the lemon over everything just before serving.

WHITE BEAN SALAD WITH ZUCCHINI AND PARMESAN CHEESE

Steps:

• Place all ingredients in a medium bowl. Season with salt and pepper. Toss to combine.

WHITE BEAN SALAD WITH LEMON AND CUMIN

Steps:

• Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
• Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add salt and continue to simmer until beans are tender but still hold shape, about 15 minutes longer.
• Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl. Season dressing with salt and pepper. Pour over bean salad; toss gently to combine. Do ahead Can be made 2 hours ahead. Let stand at room temperature.
• Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.