White Bean Tossed Salad Recipes

WHITE BEAN SALAD

White Bean Salad image

This white bean salad is light, refreshing and comes together quickly for meal prep. It's made with simple pantry ingredients and tossed in a lemon dressing

Provided by Yumna Jawad

Categories Salad

Time 10m

Number Of Ingredients 9

Ingredients

2 15- ounce can white beans (drained and rinsed)
¼ cup cherry tomatoes (halved)
¼ cup chopped red onion
¼ cup chopped parsley
2 tablespoons chopped cilantro
¼ cup olive oil
3 tablespoons lemon juice
1 garlic clove (pressed)
Salt & pepper

Steps:

In a medium bowl, place the prepared white beans, tomatoes, onions, parsley and cilantro.
In a small bowl or jar, whisk together the dressing ingredients.
When ready to serve, pour the dressing over the salad and gently toss to combine.

Nutrition Facts : Calories 372 kcal, Carbohydrate 48 g, Protein 16 g, Fat 14 g, SaturatedFat 2 g, Sodium 22 mg, Fiber 11 g, Sugar 2 g, ServingSize 1 serving

BEAN TOSSED SALAD

Bean Tossed Salad image

I assemble this salad ahead of time and add the corn chips and salad dressing just before serving. You can adapted this salad by adding kidney beans, various cheeses and croutons or crunched tortillas instead of corn chips.-Tabitha Allen, Cypress, Texas

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

1/2 head iceberg lettuce, torn
1 cup shredded cheddar cheese
1 cup canned Ranch Style beans (pinto beans in seasoned tomato sauce)
1/2 medium tomato, chopped
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 to 1 cup tortilla or corn chips
1/3 cup Catalina salad dressing

Steps:

In a salad bowl, combine the first six ingredients. Just before serving, add chips and salad dressing; to coat.

Nutrition Facts :

WHITE BEAN TOSSED SALAD

White Bean Tossed Salad image

Make and share this White Bean Tossed Salad recipe from Food.com.

Provided by youthchef

Categories Low Cholesterol

Time 15m

Yield 6 , 6 serving(s)

Number Of Ingredients 10

Ingredients

10 ounces romaine lettuce
1 medium carrot
1 (15 ounce) can cannellini (1 1/2 cup) or 1 (15 ounce) can other white beans (1 1/2 cup)
2 tablespoons minced green onions or 2 tablespoons chives
2 tablespoons minced fresh parsley
1 tablespoon lemon juice (1/2 of a lemon) or 1 tablespoon vinegar
3 tablespoons olive oil
1 pinch sugar
1/2 teaspoon kosher salt
1/8 teaspoon black pepper

Steps:

Wash greens thoroughly in a cold water bath.
Spin in a salad spinner or place on a towel to dry.
Gently shred into bite size pieces.
Peel, wash and grate the carrot.
Drain beans and rinse thoroughly.
Mince the parsley and green onion.
Add lemon juice, salt, pepper, and sugar to the large salad bowl and whisk together.
Continue whisking quickly while very slowly drizzling in 3 Tablespoons of oil. Whisk until the dressing is thick and completely emulsified.

Nutrition Facts : Calories 154.4, Fat 7.1, SaturatedFat 1, Sodium 209.3, Carbohydrate 18, Fiber 4.8, Sugar 1.4, Protein 5.9

WHITE BEAN SALAD

White Bean Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 13

Ingredients

1/2 pound small white beans (dried)
1/2 cup celery, chopped
1/2 cup red onion, minced
1/2 cup red pepper, diced
1/2 cup fresh parsley, chopped
1 tablespoon tarragon, chopped
1/2 cup Nicoise olives
4 tablespoons olive oil
4 tablespoons red wine vinegar
3 small garlic cloves, pressed
2 anchovies, finely minced
1/2 teaspoon salt
ground pepper, to taste

Steps:

Rinse and drain beans. Bring them to a boil in 3 cups of water. Reduce heat, simmer 5 minutes. Remove from heat and cover and let sit 1 hour. Rinse beans and return to pan with 8 cups of fresh water. Simmer 20 minutes untill beans are tender, but not mushy. Drain and rinse in cold water. Whisk together all dressing ingredients. Combine beans and all other salad ingredients. Add dressing, toss and chill. Scatter olives over.

WHITE BEAN SALAD

White Bean Salad image

Tip: Use any combination of fresh herbs you like: basil, parsley and mint are nice, and rosemary would also work well - as would fresh thyme or oregano.

Provided by Food Network

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 (19-ounce) can cannellini beans, rinsed and drained (use any canned bean you like)
1 large rib celery, thinly sliced
1/2 roasted red pepper, peeled, seeded, and chopped
2 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
Coarse grained salt
Freshly ground black pepper
1/2 cup basil leaves, hand torn

Steps:

Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.

Nutrition Facts : Calories 142 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Carbohydrate 20 grams, Fiber 6 grams, Protein 5.5 grams

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