HERBED BEAN SALAD
The flavors in this simple salad get better as the beans marinate and soak up the dressing.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Yield Makes 2 cups
Number Of Ingredients 7
Steps:
- Soak onion in cold water, 10 minutes.
- Meanwhile, whisk Dijon and vinegar in a bowl. Slowly whisk in oil until combined. Drain onion and dry well. Stir into dressing along with beans and herbs; season with salt and pepper. Let sit 15 to 20 minutes or refrigerate in an airtight container up to 5 days. Serve as a side, over meat and fish, on toasted rustic bread, or mixed into greens.
CREAMY HERBED THREE BEAN PASTA SALAD
Pasta shells join forces with chickpeas, green beans and kidney beans for a hearty salad in a creamy dressing.
Provided by Food Network Kitchen
Time 30m
Yield 4-6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil.
- Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl.
- Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing.
- 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.
- Add the chickpeas, kidney beans and shallots to the mixing bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away.
HERBED BEAN SALAD
Provided by Sheila Lukins
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- 1. Bring a large pot of salted water to a boil. Add the beans and cook until just tender, 4 to 5 minutes. Drain and run under cold water to stop the cooking process. Drain again and pat dry. Place in a large bowl.
- 2. Toss with the shallots and oil. Season with salt and pepper.
- 3. Just before serving, toss beans with the vinegar. Toss with the basil. Serve.
HERBY GREEN BEAN SALAD
Provided by Trisha Yearwood
Categories side-dish
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to boil over high heat. Add the green beans and cook, 3 minutes, then add the sugar snap peas and cook for 1 minute more. Drain the vegetables and run under cold water until cool, then pat dry and set aside.
- Combine the mustard, soy sauce and garlic in a large mixing bowl for the base of the dressing. Slowly pour the olive oil into the bowl, whisking constantly, to emulsify into a thick dressing. Season with salt and pepper.
- Add the blanched vegetables to the bowl with the vinaigrette. Add the cranberries, almonds, parsley, dill and fennel. Toss gently to combine and ensure the ingredients are evenly coated in the dressing. Serve chilled or at room temperature.
HERBED RICE AND SPICY BLACK BEAN SALAD
Delicious fresh herbs and a blend of peppers make this a fresh, light, and healthy dish that can be a side or a main course. My family loves this on warm summer nights.
Provided by Kelly Belli
Categories Salad Beans Black Bean Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
- Gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. Season the rice mixture with 1 teaspoon of the seasoning.
- Make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. Pour the dressing over the rice mixture; stir to combine.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 22.1 g, Fat 8.8 g, Fiber 4.6 g, Protein 4.5 g, SaturatedFat 1.3 g, Sodium 476.6 mg, Sugar 0.5 g
HERBY THREE-BEAN SALAD
Ready for picnics and potlucks, this zippy take on a classically American three-bean salad features crunchy green beans, creamy chickpeas and cannellini beans (and is vegan, too). The marinated vegetables (fennel, celery and onions) add texture and a vinegary kick, while a mix of herbs lend complexity and freshness. Feel free to use whatever combination of canned beans you like; kidney beans are classic, black beans velvety, black-eyed peas earthy. You can prepare this salad up to four hours ahead and keep it at room temperature, or you can make it the day before and refrigerate it. Toss well and add more salt and vinegar, if needed, just before serving.
Provided by Melissa Clark
Categories quick, salads and dressings, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a dry medium saucepan (one large enough to hold the green beans in Step 4), toast coriander seeds over medium heat, stirring frequently, until fragrant, 2 minutes. Transfer to a small bowl to cool. Once the seeds are cool enough to handle, use a mortar and pestle to crack them, or place them on a cutting board and crack with the flat side of a chef's knife. Set aside.
- Fill the same saucepan you used for the coriander with salted water and bring to a boil.
- While waiting for the water to boil, combine 1/4 cup vinegar, thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper in large mixing bowl. Slowly whisk in olive oil. Add onion along with fennel or celery, or both, and toss. Set aside to marinate for at least 10 minutes while preparing the rest of the salad.
- To the boiling water, add the green beans and blanch for 2 to 3 minutes, until they turn bright green and are crisp-tender. Immediately drain beans in a colander, then run cold tap water over them to stop the cooking. Once cool, pat them dry.
- Add the blanched green beans, chickpeas, cannellini beans, herbs and toasted coriander seeds to the marinated onions. Season with remaining salt and pepper, and gently toss to evenly combine. Taste and add more salt and vinegar if needed. (Keep in mind that you'll also be adding flaky salt to finish.) Drizzle with olive oil and flaky sea salt, and serve.
HERBED TUNA AND WHITE BEAN SALAD
This is a quick and delicious salad that can be made special for guests-or yourself-by grilling fresh tuna steaks instead of using canned. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- Place first seven ingredients in a large bowl. Whisk together oil, lemon zest, lemon juice, garlic and salt; drizzle over salad. Add tuna and toss gently to combine.
Nutrition Facts : Calories 319 calories, Fat 16g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 640mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 5g fiber), Protein 23g protein. Diabetic Exchanges
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