Andouille Bean And Tomato Salad Recipes

WHITE BEAN TOMATO SALAD

Steps:

• Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.

CHERRY TOMATO AND WHITE BEAN SALAD

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.

GREEN BEAN AND TOMATO SALAD

Steps:

• Trim ends of beans and leave them whole.
• Drop beans into a saucepan with salted boiling water. Cook until crisp tender, about 3 to 5 minutes according to the size of the beans. Do not overcook. Drain and let cool.
• Cut away the core of each tomato, and cut it into wedges.
• In a salad bowl, add mustard, vinegar, shallots, garlic, oil, salt and pepper and blend with a wire whisk. Add beans and tomatoes, toss well. Sprinkle with basil.

FRESH GREEN BEAN SALAD WITH BASIL AND TOMATOES

Steps:

• Leave the pointed tips on the green beans, but snap off the stem tips. Wash. Bring a large pot of water to a boil. Add the sugar and 1 tablespoon salt. Drop in the green beans and cook until crisp-tender, about 6 to 7 minutes. Drain the beans and plunge them into ice water to stop cooking. Drain well and refrigerate.
• When ready to serve, toss the green beans with 1/3 cup of the dressing in a large mixing bowl. Taste and add more dressing or salt as needed. Pile the beans high in the center of a large white platter. Arrange the tomato slices overlapping around the edge. Sprinkle the tomatoes with remaining salt and drizzle 3 tablespoons of the dressing on top of them. Garnish with basil sprigs. Serve immediately.
• Turn on the processor fitted with the steel blade and drop the garlic and shallot down the feed tube onto the spinning blade to mince. Add the water, salt, pepper, mustard, and sugar. With the processor running, slowly drizzle in the oil. Add the basil leaves and coarsely chop with several on/off pulses.

ANDOUILLE, BEAN, AND TOMATO SALAD

Steps:

• Make the beans: Soak beans overnight; drain. Put beans, garlic, thyme, and bay leaves into a medium pot; cover with cold water by about 2 inches. Bring to a boil, stir, and then reduce to a simmer. Cook, stirring occasionally, until beans are tender; begin checking after 30 minutes (cooking times will vary). Stir in salt. Remove from heat, and let stand 5 minutes. Drain beans, and discard herbs and garlic; set beans aside.
• Make the salad: Put onion and jalapeno into a medium bowl; stir in vinegar and 1 tablespoon plus 1 teaspoon oil. Add warm beans; season with salt and pepper. Let stand until beans are cool. Stir in cucumber, tomatoes, parsley, and remaining tablespoon oil.
• Heat a large skillet over medium heat; add just enough oil to coat skillet. Add sausage, and cook, flipping once, until browned and heated through, about 2 minutes per side. Add to salad, and toss to combine. Serve immediately.

TOMATO SALAD WITH RED BEANS

Steps:

• Cut tomatoes into wedges. If tomatoes are very large, cut wedges in half across the middle. In a large bowl, toss tomatoes with salt, beans, celery, garlic, feta, mint, vinegar and olive oil. Mixture will become quite juicy quickly if tomatoes are ripe.
• Line a platter or plates with arugula and arrange rusks or toasted bread on top. Use 2 pieces of bread per serving. Top with tomatoes and juices. Garnish with additional feta and mint, and serve.

GREEN BEAN, CORN, AND TOMATO SALAD

Steps:

• In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot.
• Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.
• If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.

PASTA WITH ANDOUILLE SAUSAGE, BEANS AND GREENS

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package's instructions.
• Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
• Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
• Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
• Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.

BUTTER BEAN & CHILLI TOMATO SALAD

Steps:

• Drain and rinse the butter beans and place in a mixing bowl. Chop the tomatoes and add to the beans. Place the chilli, basil (reserving a few small leaves) garlic, olive oil and vinegar in the small bowl of a food processor then whizz until smooth. Add to the tomatoes and beans, season and mix. Serve scattered with a few small leaves.

WHITE BEAN-AND-TOMATO SALAD

Steps:

• In a medium bowl, toss together beans, tomatoes, scallions, oil, and lemon juice; season with salt and pepper.
• To store, refrigerate up to 1 day.

BUTTER BEAN & TOMATO SALAD

Steps:

• Tip all the ingredients into a bowl with some salt and pepper and mix well. Cover and leave at room temperature until ready to serve. This salad can happily be made the day before and chilled.
• On the day, bring the salad to room temperature and give it a good stir before serving.