Best White Bean Salad With Red Onion And Parsley Recipes

WHITE BEAN SALAD

White Bean Salad image

This white bean salad is light, refreshing and comes together quickly for meal prep. It's made with simple pantry ingredients and tossed in a lemon dressing

Provided by Yumna Jawad

Categories Salad

Time 10m

Number Of Ingredients 9

Ingredients

2 15- ounce can white beans (drained and rinsed)
¼ cup cherry tomatoes (halved)
¼ cup chopped red onion
¼ cup chopped parsley
2 tablespoons chopped cilantro
¼ cup olive oil
3 tablespoons lemon juice
1 garlic clove (pressed)
Salt & pepper

Steps:

In a medium bowl, place the prepared white beans, tomatoes, onions, parsley and cilantro.
In a small bowl or jar, whisk together the dressing ingredients.
When ready to serve, pour the dressing over the salad and gently toss to combine.

Nutrition Facts : Calories 372 kcal, Carbohydrate 48 g, Protein 16 g, Fat 14 g, SaturatedFat 2 g, Sodium 22 mg, Fiber 11 g, Sugar 2 g, ServingSize 1 serving

WHITE BEAN SALAD WITH RED ONION AND PARSLEY

White Bean Salad with Red Onion and Parsley image

Make and share this White Bean Salad with Red Onion and Parsley recipe from Food.com.

Provided by BeckyF

Categories Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 (19 ounce) can white kidney beans, drained
1/2 red onion
3/4 cup sliced radish
3 cloves garlic, minced
1/4 finely chopped fresh parsley
salt and pepper
red leaf lettuce
1/4 cup white wine vinegar
1 teaspoon Dijon mustard
3/4 teaspoon salt
2 cloves garlic, minced
3/4 cup vegetable oil
1 teaspoon chopped tarragon (optional)
1 teaspoon chopped chives (optional)
1 teaspoon chopped parsley (optional)

Steps:

WHITE BEAN SALAD WITH RED ONION AND PARSLEY: In sieve or colander, rinse beans under cold running water; drain.
Thinly slice onion and separate into rings.
In salad bowl, combine beans, onion, radishes, garlic, parsley and vinaigrette; toss to mix.
Season with salt and pepper to taste.
(Salad can be prepared to this point and refrigerated for up to 1 day.) At serving time, arrange salad on a bed of red lettuce.
Makes 4 to 6 servings.
CLASSIC VINAIGRETTE: In bowl, whisk together vinegar, mustard, salt and pepper to taste; Stir in fresh herbs (if using).
Cover and refrigerate for up to 1 weel.
Makes about 1 cup.
KEEP THIS DRESSING ON HAND IN THE REFRIGERATOR TO USE ON A VARIETY OF SALADS.
RECIPE CAN BE DOUBLED.

Nutrition Facts : Calories 487.4, Fat 41.8, SaturatedFat 5.4, Sodium 858.2, Carbohydrate 23, Fiber 6.5, Sugar 3.6, Protein 7.6

CHERRY TOMATO AND WHITE BEAN SALAD

Cherry Tomato and White Bean Salad image

This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.

Provided by Lidey Heuck

Categories brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish

Time 5m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
3 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon pepper
3/4 cup very thinly sliced red onion (about 1/2 a small onion)
1 1/2 teaspoons minced garlic (about 1 large clove)
2 pints cherry tomatoes, halved
1 (15-ounce can) cannellini beans, rinsed and drained
1/3 cup chopped fresh parsley
1/2 cup shaved Parmesan (about 2 ounces)

Steps:

In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.

BEAN, RED ONION, AND PARSLEY SALAD

Bean, Red Onion, and Parsley Salad image

The protein-packed beans make this parsley salad a little heartier than most.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 6

Ingredients

2 cans (14.5 ounces each) cannellini beans, rinsed and drained
1/2 cup packed fresh parsley leaves, coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon plus 1 teaspoon red-wine vinegar
Coarse salt and ground pepper
1 medium red onion, thinly sliced

Steps:

In a bowl, combine beans, onion, parsley, extra-virgin olive oil, and red-wine vinegar. Season with salt and pepper.

Nutrition Facts : Calories 227 g, Fat 8 g, Fiber 8 g, Protein 8 g

WHITE BEAN AND RED ONION SALAD

White Bean and Red Onion Salad image

Categories Salad Bean Onion Side Vegetarian Low Cal Chill Vegan Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes about five cups

Number Of Ingredients 10

Ingredients

1 1/2 cup dried Great Northern or other white bean, picked over
1 1/2 teaspoons salt
2 bay leaves
1 tablespoon coriander seeds, crushed coarse
For dressing:
2 garlic cloves if desired
2 to 3 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil, or to taste
1 cup thinly sliced red onion
1/2 cup chopped fresh coriander sprigs or parsley leaves

Steps:

In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/4 hours, or until beans are just tender but not mushy.
Make dressing while beans are cooking: Mince garlic fine and in a large bowl stir together well with lemon juice and oil.
In a colander drain beans, discarding bay leaves, and add to dressing. Toss salad and season with salt and pepper. Cool salad and stir in onion and herbs. Salad may be made 1 day ahead and chilled, covered.
Serve salad at room temperature, thinning if necessary with 1 to 2 tablespoons water.