MEXICAN BEAN SALAD
A colorful, spicy, and refreshing bean and corn salad.
Provided by Karen Castle
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 1h15m
Yield 8
Number Of Ingredients 19
Steps:
- In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
- Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
Nutrition Facts : Calories 334 calories, Carbohydrate 41.7 g, Fat 14.8 g, Fiber 10.5 g, Protein 11.2 g, SaturatedFat 2 g, Sodium 1158.8 mg, Sugar 6.2 g
WHITE BEAN TOMATO SALAD
This end-of-summer favorite is light and fresh. It's ideal for using up the last of your garden's produce.-Mary Merchant, Island Pond, Vermont
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 134 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 292mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
WHITE BEAN AND ROASTED POTATO SALAD WITH ROSEMARY
Freshly cooked white beans hold their shape better than canned ones, so unless you're really pinched for time, cook the beans yourself for this hearty, lively winter salad. Serve it as a side dish for roasted meats or chicken. If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course. If you have time, it's best to give the beans a proper soak (4 to 12 hours); if not, just tack 30 to 60 minutes onto the cooking time, adding more water as needed to keep them entirely covered.
Provided by Melissa Clark
Categories salads and dressings, appetizer, side dish
Time 2h30m
Yield 8 servings
Number Of Ingredients 17
Steps:
- Put the beans in a bowl or pot, cover with water by 2 inches and add 1 1/2 tablespoons salt. Let soak 4 to 12 hours. Drain before using.
- Put the soaked beans in a pot, cover with water by 2 inches and add 1/2 teaspoon salt, 1 bay leaf, the smashed garlic clove and 2 tablespoons oil. Bring to a boil, then simmer until tender, about 40 to 75 minutes, stirring occasionally. Season with more salt if needed.
- Meanwhile, prepare the potatoes: Heat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 2 tablespoons oil, the remaining 1/2 teaspoon salt and the pepper and arrange in a single layer. Top with remaining bay leaf. Roast for 15 minutes, flip potatoes, then roast until golden and very tender, another 15 to 25 minutes.
- While potatoes roast, make the dressing: In a blender, combine anchovies, garlic, vinegar and a large pinch of salt; blend until smooth, then blend in oil. Taste and add more salt or vinegar, or both, if needed. Transfer to a large bowl, stir in lemon zest, rosemary and chile flakes.
- In a separate large bowl, toss greens with remaining 2 tablespoons oil, the lemon juice and a large pinch of salt. Arrange on a large serving platter.
- Toss the warm potatoes and beans into the bowl with the dressing and mix well. Taste and add more salt if necessary, and vinegar. Arrange on top of greens and serve.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 2 grams
ROASTED TOMATO AND WHITE BEAN STEW
This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.
Provided by Colu Henry
Categories dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
- In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
- When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
- When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
- Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.
ROASTED TOMATO SALAD
Roasting tomatoes helps to concentrate their flavour, while the addition of balsamic vinegar enhances their sweetness. This salad is great for summer when there is an abundance of tomatoes, but it can be made at any time of year. Just select the best fresh tomatoes available. Serve warm with a green salad and crusty bread, to mop up the juices. It can also be served as an accompaniment to any meal. Variations: Serve with sliced mozzarella cheese or a barbecued steak. Purée this salad in a blender to make a sauce to toss into pasta. Cover and store in the fridge for 3-4 days or freeze for up to 1 month.
Provided by English_Rose
Categories Onions
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F Place the sliced onions in the base of an ovenproof dish and arrange the tomatoes, cut side up, on top of the onions.
- Mix together the garlic, vinegar, oil and seasoning and pour over the tomatoes.
- Roast for 25-30 minutes.
- Stir well half-way through cooking, spooning over the juices.
- When the tomatoes are soft and starting to collapse, remove from the oven and transfer to a serving dish.
- Scatter over the basil and pour any juices over the top.
Nutrition Facts : Calories 100.8, Fat 4.9, SaturatedFat 0.7, Sodium 11.6, Carbohydrate 13.8, Fiber 3.1, Sugar 7.3, Protein 2.3
CHERRY TOMATO AND WHITE BEAN SALAD
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
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.
FETA AND SLOW-ROASTED TOMATO SALAD WITH FRENCH GREEN BEANS
A lovely fresh salad to accompany hot lamb dishes or simply to serve as salad with a BBQ.
Provided by Andypoc
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h20m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an oven to 225 degrees F (110 degrees C).
- Slice the cherry tomatoes in half, and arrange them, cut sides up, on a baking sheet. Sprinkle them with salt, pepper, and the bay leaf; drizzle with 1/4 cup olive oil.
- Bake the tomatoes until they are shriveled and dry on the outside, but a little moist inside, about 2 hours.
- Toast the pine nuts in a small pan over medium-low heat, gently shaking the pan as they toast, until beginning brown and fragrant, 2 to 3 minutes; set aside.
- Bring a saucepan of water to a boil; cook the green beans in the boiling water until bright green but still crisp, about 3 minutes. Drain and rinse immediately with cold water.
- Combine the roasted tomatoes, toasted pine nuts, green beans, arugula, and basil in a salad bowl. Whisk together the red wine vinegar, mustard, garlic, honey, and 1/4 cup olive oil in a bowl, and pour the dressing over the salad. Stir in the crumbled feta cheese just before serving.
Nutrition Facts : Calories 447.6 calories, Carbohydrate 11.9 g, Cholesterol 37.8 mg, Fat 40.9 g, Fiber 4.1 g, Protein 10.3 g, SaturatedFat 10.8 g, Sodium 823.3 mg, Sugar 3.5 g
MEXICAN ROASTED POTATO SALAD
My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Lunch Side Dishes
Time 45m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and the pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally., In a large bowl, mix potatoes, beans, chiles and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, cumin, garlic powder and remaining salt. Pour dressing over potato mixture; toss to coat. Serve warm.
Nutrition Facts : Calories 334 calories, Fat 17g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 588mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 6g fiber), Protein 6g protein.
MEXICAN WHITE BEAN & ROASTED TOMATO SALAD
If you like roasted tomatoes and bean you will love this salad. Serve it as the main dinner dish or as a side dish. It will serve 4 as the main dish or 8 as a side dish
Provided by Bergy
Categories One Dish Meal
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- Lightly oil a 10-inch square oven-proof pan and put in the onion, 1/2 tsp oil and 1/2 tsp vinegar.
- Arrange the tomatoes, cut side up, on a 9x13-inch lightly oiled baking sheet, rub tomatoes with the remaining oil and salt well (or eliminate the salt to your liking).
- Heat oven to 475°F and bake the onions for about 40 minutes and the tomatoes for about 1 hour.
- Switch positions of the pans halfway through the baking.
- Pour beans and their liquid into a saucepan add thyme, bring to a boil, reduce heat and simmer 3-4 minutes, stir.
- Strain the beans over a bowl and reserve the liquid.
- Place beans in a serving bowl and tap all the herbs from the strainer onto the beans.
- Chop 8 tomato halves and stir into the beans along with the fresh basil and onions.
- Moisten with a bit of the reserved bean water if you wish, season to taste with salt and pepper.
- Arrange the remaining tomato halves around the edge of the salad in the serving bowl.
- Serve warm or at room temperature.
- Drizzle the balsamic vinegar over the salad and then serve.
Nutrition Facts : Calories 451.1, Fat 4.2, SaturatedFat 0.7, Sodium 30.4, Carbohydrate 81.2, Fiber 18.7, Sugar 9.4, Protein 25.6
More about "mexican white bean roasted tomato salad recipes"
MEXICAN SALAD WITH ROASTED TOMATO …
From keviniscooking.com
5/5 (2)Calories 435 per servingCategory Salad, Sauce
CREAMY BEAN DIP WITH ROASTED TOMATO …
From seriouseats.com
5/5 (1)Occupation Senior Culinary EditorCuisine ItalianCalories 194 per serving
WHITE BEAN SALAD WITH SPICY ROASTED …
From delish.com
HEARTY ROASTED TOMATO AND WHITE BEAN …
From 12tomatoes.com
EASY WHITE BEAN SALAD RECIPE | THE …
From themediterraneandish.com
MEXICAN PINTO BEANS | COOKTORIA
From cooktoria.com
GROUND CHICKEN TACO BOWLS - RECIPE RUNNER
From reciperunner.com
10 EASY MEXICAN SALAD RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
MEXICAN WHITE BEAN & ROASTED TOMATO SALAD - LUNCHLEE
From lunchlee.com
30 BEST SPRING CHICKEN RECIPES - EASY SPRING CHICKEN IDEAS - DELISH
From delish.com
QUICK ITALIAN WHITE BEAN SALAD - VEGGIES SAVE THE DAY
From veggiessavetheday.com
RECIPES @ ARCHANA'S KITCHEN ON INSTAGRAM: "AN AMAZING #SUMMER …
From instagram.com
ROAST CAULIFLOWER, FENNEL AND WHITE BEAN SALAD WITH ROAST …
From rebelrecipes.com
SIX O’CLOCK SOLUTION: WHITE BEANS AND ROASTED TOMATO …
From montrealgazette.com
WHITE BEAN SALAD WITH TOMATOES | BON APPéTIT
From bonappetit.com
WHITE BEAN TOMATO SALAD (10 MINUTE!) - THE GARDEN GRAZER
From thegardengrazer.com
FIRE-ROASTED TOMATO AND WHITE BEAN SOUP - TWO OF A KIND
From twoofakindcooks.com
28 TASTY MEALS WITH A SECRET INGREDIENT: BEANS! - MSN
From msn.com
65 AMAZING VEGGIE RECIPES EVERYONE WILL ENJOY - MSN
From msn.com
ROASTED WHITE BEAN AND TOMATO PASTA RECIPE - NYT COOKING
From cooking.nytimes.com
TOMATO-BASIL PANINI : R/VEGETARIAN_RECIPES - REDDIT
From reddit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love