SAUCY BEANS AND ARTICHOKE HEARTS WITH FETA
Use the biggest beans you can buy for this Greek-inspired dish-baby limas are easy to find, but gigante beans are amazing too. Serve it at room temperature with bread, a salad, and a cold bottle of wine for the kind of summer lunch you can linger over for hours.
Provided by Anna Stockwell
Categories Bean Lima Bean Onion Tomato Garlic Oregano Artichoke Feta Soy Free Peanut Free Lunch Dinner Wheat/Gluten-Free Vegetarian Summer Spring
Yield 6-8 servings
Number Of Ingredients 11
Steps:
- Heat onion and 1/2 cup oil (start from cold) in a large heavy pot or Dutch oven over medium. Cook, stirring occasionally, until onion is translucent, 10-12 minutes. Add tomatoes, garlic, tomato paste, 1 tsp. oregano, 1/2 tsp. red pepper flakes, and 2 tsp. salt. Cook, stirring occasionally, until sauce is thickened and most of the liquid is evaporated, 15-20 minutes. Stir in 1 cup water and bring to a boil.
- Meanwhile, heat 1 Tbsp. oil in a large nonstick skillet over medium-high until shimmering. Working in batches and adding more oil if needed, cook artichokes cut sides down until deeply browned on cut sides, 6-8 minutes. Transfer to pot with sauce.
- Add beans to pot and stir to combine. Reduce heat to medium-low and simmer, stirring occasionally, until beans are heated through and flavors have melded, about 10 minutes. Taste, and add more salt if needed.
- Transfer bean mixture to a large serving bowl or dish. Top with feta, oregano, and red pepper flakes and drizzle with oil. Let sit at least 10 minutes for feta to soften before serving warm or at room temperature.
GAZPACHO PASTA SALAD
Lime-tomato dressing with a jalapeno kick makes for a great summer salad. Add 1 cup of cooked chicken or shrimp to make a main dish.
Provided by JEFFANDREW
Categories Salad 100+ Pasta Salad Recipes Vegetarian Pasta Salad Recipes
Time 2h30m
Yield 6
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.
Nutrition Facts : Calories 244.1 calories, Carbohydrate 34.4 g, Fat 10.1 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 107.5 mg, Sugar 4.5 g
LEMONY THREE BEAN & FETA SALAD
A fresh, low-calorie salad fit for a healthy lunchbox, crammed with green, edamame and cannellini beans
Provided by Good Food team
Categories Lunch, Side dish
Time 17m
Number Of Ingredients 8
Steps:
- Cook the green beans and edamame beans together in a pan of boiling water for 3 mins until tender. Drain and cool under cold running water, then drain again and mix with the cannellini beans and red onion. Add the lemon juice, sugar, poppy seeds and seasoning and stir through. Scatter the feta on top, then divide between plates or containers to pack into lunchboxes.
Nutrition Facts : Calories 318 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 7 grams sugar, Fiber 7 grams fiber, Protein 23 grams protein, Sodium 1.7 milligram of sodium
THREE BEAN SALAD WITH FETA CHEESE
I had been looking for a bean salad recipe but couldn't find one that really stood out to me. I decided to make one myself. It turned out so well, all of my friends ask for the recipe!
Provided by MICAHGIBSON
Categories Salad Beans Three Bean Salad Recipes
Time 2h30m
Yield 8
Number Of Ingredients 12
Steps:
- Mix black beans, kidney beans, great northern beans, diced tomatoes with green chile peppers, feta cheese, red onion, Greek seasoning, and garlic powder in a bowl.
- Whisk olive oil, balsamic vinegar, honey mustard, and Worcestershire sauce in a separate bowl; pour over bean mixture. Toss to coat. Refrigerate for about 2 hours for best flavor.
Nutrition Facts : Calories 322.9 calories, Carbohydrate 32.8 g, Cholesterol 8.5 mg, Fat 16.9 g, Fiber 9.9 g, Protein 11.6 g, SaturatedFat 3.5 g, Sodium 627 mg, Sugar 3 g
CANNELLINI BEAN SALAD WITH FETA CHEESE AND MINT
Adapted from The Wine & Food Lover's Diet, this couldn't be simpler. You could start from dried beans and use fresh peas, but it's delicious with beans from th can and peas from the freezer. The cooking time is macerating time.
Provided by Chef Kate
Categories Peppers
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large serving bowl, combine peas, beans, mint, red and yellow peppers, garlic, oil, vinegar, oregano and feta.
- Taste for seasoning and adjust with salt and pepper.
- Let the salad stand for 30 minutes.
- Toss gently before serving.
Nutrition Facts : Calories 260.4, Fat 9.3, SaturatedFat 2.5, Cholesterol 8.3, Sodium 113.9, Carbohydrate 32.8, Fiber 8.4, Sugar 2.4, Protein 13.2
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