Italian White Bean Salad Recipes

WHITE BEAN SALAD

Steps:

• Stir together the beans, artichokes, olives, peppers, cucumber, tomatoes, celery and green onions in a large bowl; set aside.
• Whisk together the vinegar, Dijon mustard, parsley, thyme, rosemary, garlic powder, paprika, salt, and pepper in a small bowl. Gradually pour in olive oil until well combined. Pour the dressing over the salad, and stir until all ingredients are coated. Refrigerate at least one hour or overnight before serving.

GLUTEN-FREE NORTHERN ITALIAN WHITE BEAN SALAD

Steps:

• In large glass or plastic bowl, carefully mix all ingredients except lettuce.
• Cover and refrigerate at least 2 hours to blend flavors. Just before serving, spoon onto lettuce, using slotted spoon.

WHITE BEAN SALAD

Steps:

• Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
• Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.

WHITE BEAN SALAD RECIPE

Steps:

• If you are using cooked dried beans or frozen then drain them but keep aside some liquid. If using canned beans then rinse them and drain well (keep some liquid).

ITALIAN WHITE BEAN SALAD

Steps:

• In a medium bowl whisk together lemon juice, olive oil, garlic, rosemary, black pepper and salt. Stir in beans, tomato, parsley and capers. Divide evenly among four serving plates.

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.

QUICK AND EASY WHITE BEAN SALAD

Steps:

• Let the onion marinate in lemon juice: After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. According to my mother, this will take the edge off the onion.
• Combine all ingredients into a serving dish: You can serve right away if you want, but if you chill for a few hours, the flavors will come together better. Lasts a couple of days in the refrigerator.

WHITE BEAN TUNA SALAD

Steps:

• In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
• Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

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.

4 INGREDIENT ITALIAN WHITE BEAN PASTA SALAD

Steps:

• Bring a large pot of water to a boil and cook the pasta according the the package directions.
• Once cooked, drain and rinse the pasta and place it in a large mixing bowl to cool for a few minutes. I stirred in a little bit of olive oil to my pasta to keep the noodles from sticking together and then allowed them to cool after that.
• Once the pasta has cooled a little, add in the remaining ingredients and stir everything to combine.
• Serve immediately or store in an airtight container in the fridge for a few days.

ITALIAN WHITE BEANS & SAUSAGE SALAD

Steps:

• Saute sausage 8 minutes or until cooked through.
• Drain well.
• In a large bowl, whisk mustard& vinegar.
• Whisk in the oil.
• Add remaining ingredients and toss well.
• Chill until ready to serve or serve immediately.

ITALIAN WHITE BEAN SALAD

Steps:

• Note 1: OR borlotti beans, washed, picked over and soaked overnight or for at least 6 hours Serve this delicious salad warm in the winter or chilled in the summer.
• It makes a wonderful main dish.
• Drain the beans and combine with the white or yellow onion, the chopped garlic, the water and the bay leaf in a large, heavy-bottomed soup pot. Bring to a boil, reduce the heat, cover, and simmer for 1 hours.
• Add salt to taste and half the minced garlic, cover and cook 30 min to an hour, or until tender.
• Drain, reserving the cooking liquid.
• Meanwhile, combine 1 Tbsp red wine vinegar and 1 C water in a bowl; add the red onion.
• Add more water to cover if necessary and soak 30 minute.
• Drain.
• Mix together the lemon juice, vinegars, remaining garlic; mustard and 3/4 C cooking liquid from the beans.
• Add salt and pepper to taste and adjust the seasonings.
• Toss with the beans in a salad bowl, along with the red onion, bell pepper, herbs, pepper and more salt to taste. Serve warm or chilled.