Italian Romaine Bean Salad Recipes

ITALIAN BEAN SALAD

Steps:

• In a fine mesh strainer or colander, drain and rinse the beans with cold water. Add the beans to a medium bowl.
• Rinse some fresh parsley and snip the leaves off the stems until you can measure out 1/4 cup of loosely packed parsley. Add the parsley to the bowl of beans.
• In a liquid measuring cup, add the vinegar, olive oil and seasonings. Whisk them to blend, then pour the dressing over the beans. Toss the bean salad with two spoons to mix it.
• Serve the bean salad at room temperature or slightly chilled. Store leftovers in the refrigerator for up to five days. Stir the bean salad again before serving it.

ITALIAN CHOPPED SALAD

Steps:

• Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
• Drain the onion and pat dry with paper towels before adding them to the salad.
• Thinly slice the lettuce and radicchio.
• In a large bowl, combine the lettuce, radicchio, tomatoes,cucumber, garbanzo beans, cheese, ,peperoncini, and onion slices.
• Toss to thoroughly combine the ingredients.
• Drizzle 1/2 cup of the vinaigrette and the juice of the lemon over the salad, then toss gently to coat the salad with the dressing.
• Taste for seasoning and add more lemon juice, or vinaigrette if desired.
• Sprinkle with extra oregano and serve.
• Combine the vinegar, oregano, lemon juice, garlic, kalamata olives, Parmesan cheese, and pepper in a medium bowl and whisk to combine the ingredients.
• Set aside for 5 minutes to marinate the oregano and basil.
• Add the olive oil in a slow thin stream, whisking constantly to combine. You can also add all the ingredients to a glass jar with a lid and shake to combine.

TUSCAN SALAD

Steps:

• Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
• In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

ITALIAN ROMAINE & BEAN SALAD

Steps:

• Toss lettuce, vegetables and chickpeas with dressing in large bowl.
• Top with cheese just before serving.

ITALIAN ROMAINE SALAD

Steps:

• Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.
• Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
• Peel the onion; slice onion and separate into rings.
• In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.
• Sprinkle the croutons and cheese over the salad. Serve immediately.

ROMANO BEAN SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add beans and cook uncovered until nearly tender, about 5 minutes. Drain well, and set aside in a large bowl.
• Smash garlic, olive oil, mint, and salt using mortar and pestle.
• Pour vinegar and half of olive oil mixture over beans and toss well.
• Transfer beans to a resealable freezer bag. Pour remaining olive oil mixture into bag, squeeze out all air, seal and refrigerate for a minimum of 4 hours.
• Remove beans from refrigerator, top with fresh mint and serve.

EASY ITALIAN BEAN SALAD

Steps:

• Finely chop the spring onions and put into a bowl with the garlic and the chilli. Mix in the cannellini beans and the butter beans. Whisk the olive oil with the white wine vinegar and add plenty of seasoning. Stir through the salad with plenty of chopped parsley.