BEAN SALAD WITH LEMON AND HERBS
Categories Side Vegetarian High Fiber Green Bean Legume Spring Summer Healthy Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 6 servings
Number Of Ingredients 12
Steps:
- Toss 2 cups fresh cooked shell beans (such as cannellini or cranberry) or one 14-ounce can cannellini beans or chickpeas, rinsed, 6 ounces green beans (trimmed, cut into 1" pieces), 1/4 cup fresh parsley leaves with tender stems, 1/4 cup olive oil, 3 tablespoons chopped fresh chives, 2 tablespoons chopped capers, 1 tablespoon finely grated lemon zest, 2 tablespoons lemon juice, and 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes in a large bowl; season with salt and pepper.
CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH HERBS
The beauty of this basic recipe is that it can be tweaked in numerous ways. For a spicy version, add some sriracha sauce. Try swapping out the lemon juice for lime juice and use feta cheese instead of Parmesan and mix in some chopped fresh cilantro and chopped red onion or shallot. For a curried chickpea salad, leave out the Parmesan and add curry powder to taste, dried currants, sliced green onions, and shredded carrots.
Provided by Molly Wizenberg
Categories Salad Appetizer Side No-Cook Easter Picnic Vegetarian Quick & Easy High Fiber Lunch Parmesan Chickpea Shower Healthy Engagement Party Party Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper. DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
MACARONI SALAD WITH LEMON AND HERBS
Consider this a macaroni salad for the 21st century: Like the original, it's a welcome accompaniment to picnic fare and pairs with virtually anything off the grill. But this version also happens to be bright, acidic and herbaceous. The traditional elements have been preserved - elbow macaroni, mayonnaise and a pinch of sugar are mandatory - but they've been bolstered by bright flavors: lemon zest, tangy capers and pickles, crunchy celery and tons of fresh herbs. It goes lighter on mayonnaise than the original, swapping in tangy buttermilk for a dressing that is more glossy than gloopy. It can be served straight from the fridge or at room temperature. A splash of water stirred in restores its silky sheen.
Provided by Alexa Weibel
Categories pastas, salads and dressings, appetizer, side dish
Time 25m
Yield 10 cups
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil over high.
- While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers and brine, mustard, lemon zest and juice, and sugar. Season with 2 teaspoons salt and 1 teaspoon pepper.
- Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.
- Once cooled, toss macaroni with dressing, season to taste with salt and pepper. Serve immediately or refrigerate until chilled. Top with extra scallions, parsley and dill to garnish just before serving.
More about "bean salad with lemon and herbs recipes"
LEMON AND HERB BEAN SALAD | THE IN FINE BALANCE FOOD BLOG
From infinebalance.com
5/5 (3)Total Time 15 minsCategory SaladCalories 185 per serving
- In a mason jar with a lid combine all dressing ingredients, tightly fix lid to jar and shake well to combine. (Alternatively, add all ingredients to a small bowl and whisk to combine). Pour dressing over salad. Taste for seasonings, add more salt and pepper if desired. Serve immediately or refrigerate for up to 3 days.
WHITE BEAN SALAD WITH LEMON, ARTICHOKES AND HERBS ...
From crowdedkitchen.com
5/5 (5)Total Time 20 minsCategory SaladsCalories 621 per serving
- If using dried white beans, cook according to package directions. If using canned, drain and rinse well.
- Boil or steam edamame for 2-3 minutes. Then drain and set aside to cool while preparing other ingredients.
- In a small pan over medium-low, toast pine nuts until golden brown, stirring very often. Keep a close eye on them - they tend to burn very quickly. It should take about 3-4 minutes.
LEMON-HERB WHITE BEAN AND KALE SALAD RECIPE | …
From myrecipes.com
Servings 4Calories 210 per serving
- Heat a large skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add kale to pan; cook 30 seconds. Add beans to pan; cook 1 minute.
- Combine remaining 7 teaspoons oil and remaining ingredients in a small bowl, stirring with a whisk. Drizzle over kale mixture. Serve warm or chilled.
- Bacon-Onion White Bean and Kale Salad: Follow base recipe through step Combine 2 tablespoons olive oil, 1 tablespoon sherry vinegar, and 1 teaspoon chopped fresh thyme in a bowl, stirring with a whisk; drizzle over bean mixture. Sprinkle with 1/3 cup sliced red onion, 3/8 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and 3 slices cooked and crumbled center-cut bacon; toss to combine. Serves 4 (serving size: 3/4 cup) CALORIES 221; FAT 8g (sat 1g, mono 6g, poly 2g); PROTEIN 9g; CARB 22g; FIBER 6g; CHOL 6mg; IRON 3mg; SODIUM 344mg; CALC 127mg
- Anchovy-Parmesan White Bean and Kale Salad: Follow base recipe through step Combine 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/8 teaspoon crushed red pepper, and 1 drained and finely chopped anchovy in a small bowl, stirring with a whisk; drizzle over bean mixture. Sprinkle with 1/4 teaspoon kosher salt, 1/8 teaspoon freshly ground black pepper, and 1 ounce shaved Parmesan cheese. Serves 4 (serving size: 3/4 cup) CALORIES 228; FAT 3g (sat 6g, mono 3g, poly 3g); PROTEIN 10g; CARB 21g; FIBER 5g; CHOL 6mg; IRON 3mg; SODIUM 339mg; CALC 214mg
WHITE BEAN SALAD WITH LEMON, GARLIC, & FRESH HERBS - …
From realgreekrecipes.com
4.8/5 (8)Category Appetizer, Side DishCuisine GreekCalories 967 per serving
- Cook for 2 minutes then drain the beans in a strainer. This is done to remove dirt and pesticides from the beans. Add beans back to the cooking pot with some fresh water and bring them back to a boil again. Cook the beans until tender, but don't let them get too mushy. This usually takes about 2 hours over medium heat. But this will depend on the batch of the beans. Drain in a strainer and let them cool down to room temperature.
- In a large mixing bowl, whisk together the garlic clove, mustard seeds, red wine vinegar, lemon juice and zest, and olive oil, along with a bit of salt and pepper.
- Add the beans to the bowl as well, along with the red onion, spring onions, parsley, and dill. Stir well to combine. Then ideally, let the salad sit for at least 30 minutes before serving. The longer it sits, the better it gets. Serve topped with Kalamata olives. Enjoy!
WHITE BEAN SALAD - EASY 5 MINUTE RECIPE WITH HERBS AND …
From fifteenspatulas.com
4.9/5 (10)Total Time 1 hr 5 minsCategory Side DishCalories 310 per serving
- In a large mixing bowl, whisk to combine the olive oil, lemon juice, lemon zest, garlic, salt, and black pepper.
- Add the remaining ingredients and mix well. Try to let the salad sit in the fridge for at least an hour before serving, to let the flavors meld together. Enjoy!
CHICKPEA SALAD WITH LEMON, PARMESAN, AND FRESH …
From bonappetit.com
4.2/5 (85)Servings 2
- Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra-virgin olive oil, and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper.
- DO AHEAD: Chickpea salad can be made 4 hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.
WINTER BEAN SALAD WITH HERB LEMON DRESSING — …
From healthfullyeverafter.co
Estimated Reading Time 3 mins
BEAN SALAD WITH LEMON AND HERBS - YOUR PERSONAL BEST ...
From ypbtrainingstudio.com
Estimated Reading Time 30 secs
BEAN SALAD WITH LEMON AND HERBS RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (41)Servings 6
GREEN BEAN SALAD WITH LEMON HERB VINAIGRETTE - HERBS & FLOUR
From herbsandflour.com
Cuisine MediterraneanTotal Time 18 minsCategory Salad, Side DishCalories 240 per serving
- Bring a large pot of water to a boil and add the green beans. Cook them for 3 minutes and then remove them using a mesh strainer and place immediately into a bowl filled with ice water.
- To make the vinaigrette, combine all of the ingredients in a jar with a secure lid. Shake until the dressing is emulsified. Taste and adjust seasonings to suit personal preference.
- Drain the green beans and place into a bowl. Add the cherry tomatoes and bocconcini and drizzle with the vinaigrette. Sprinkle the green bean salad with pine nuts and fresh herbs before serving. You can drizzle with balsamic glaze before servi
LEMON PARSLEY BEAN SALAD RECIPE | SIDECHEF
From sidechef.com
4/5 (7)Total Time 15 minsCuisine MediterraneanCalories 112 per serving
- In a serving bowl, combine Red Kidney Beans (2 can), Chickpeas (1 can), Red Onion (1), Celery (2 stalk), Cucumber (1), Fresh Parsley (3/4 cup) and Fresh Mint Leaves (2 tablespoon).
- Make the lemon dressing. In a small bowl, whisk together the Olive Oil (1/4 cup), Lemon Juice (1/4 cup), Garlic (3 clove), Salt (3/4 teaspoon) and Crushed Red Pepper Flakes (1 pinch) until emulsified.
- Pour dressing over the bean and vegetable mixture and toss thoroughly. Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.
FAVA BEAN AND HERB SALAD WITH TOUM RECIPE
From today.com
Category Salads,Side DishesTotal Time 35 mins
COOK THIS: GREAT NORTHERN BEANS WITH LEMON-THYME ...
From nationalpost.com
Author Laura Brehaut
BEST WHITE BEAN AND AVOCADO SALAD WITH LEMON AND HERBS ...
From 177milkstreet.com
Servings 4Total Time 15 minsCategory Mains
RIDICULOUSLY EASY BEAN SALAD - INSPIRED TASTE
From inspiredtaste.net
5/5 (22)Calories 135 per servingCategory Salad, Side Dish
7 PROTEIN-PACKED SEAFOOD SALAD RECIPES | CHATELAINE
From chatelaine.com
SHRIMP AND GREEN BEAN SALAD RECIPE | CHATELAINE
From chatelaine.com
ARUGULA AND FENNEL SALAD WITH LEMON-HERB VINAIGRETTE ...
From kitcheninfinity.com
BEAN SALAD WITH LEMON AND HERBS | PUNCHFORK
From punchfork.com
BASQUE GREEN BEANS RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PROJECT BODY SMART | BEAN SALAD WITH LEMON AND HERBS
From projectbodysmart.com
NYT MACARONI SALAD - ALL INFORMATION ABOUT HEALTHY RECIPES ...
From therecipes.info
LEMON FARRO - ALL INFORMATION ABOUT HEALTHY RECIPES AND ...
From therecipes.info
BEAN SALAD WITH LEMON AND HERBS RECIPE | …
From pinterest.com
MARINATED WHITE BEAN SALAD RECIPE | ITALIAN HERB BLEND
From litehousefoods.com
BEAN SALAD WITH LEMON AND HERBS | RECIPE | HERB RECIPES ...
From pinterest.ca
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