Mediterranean White Bean Salad With Balsamic Caramelized Onions Recipes

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MEDITERRANEAN WHITE BEAN SALAD WITH BALSAMIC CARAMELIZED ONIONS



Mediterranean White Bean Salad With Balsamic Caramelized Onions image

White beans, caramelized onions, mushrooms marinated in balsamic vinegar, sun dried tomatoes, and artichoke hearts combine for a sweetly flavorful salad that can be served warm or cold. It was a hit with my toddlers too!

Provided by Sesquipedalian Sapp

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 (15 1/2 ounce) cans navy beans, rinsed
1 cup fresh mushrooms or 1 (8 ounce) can mushrooms, rinsed and sliced
1 (8 ounce) can artichoke hearts, rinsed and diced
3/4 cup sun-dried tomato packed in oil, diced
2 yellow onions, cut in half and thinly sliced
2 tablespoons raw sugar
1/2 cup balsamic vinegar
2 garlic cloves, minced (optional)
6 -8 leaves fresh basil, minced (optional)
2 tablespoons peanut oil
1 dash salt
1 cup water (use as needed)

Steps:

  • Marinate mushrooms in balsamic vinegar and set aside while preparing other ingredients.
  • In large pot, add white beans, sun dried tomatoes, basil (if desired), and artichoke hearts. Oil from sun dried tomatoes should be sufficient to keep mixture from sticking to the pot. Cook on low heat while carmelizing onions.
  • In a frying pan, add peanut oil and cook on medium-high heat for a minute or two until oil is heated to desired temperature (when the fat begins to "ripple").
  • Add chopped onions and stir to coat with oil. Add a pinch of salt to absorb water from onions and to speed up caramelizing.
  • Continue to stir the onions. Onions will begin to stick to the pan a bit (which is good) and will begin to darken. If the onions are sticking too much, add a small amount of water to deglaze. Keep stirring.
  • Continue the deglazing process until onions are a deep, rich brown. Adjust heat if onions seem to be cooking too fast, starting to burn rather than brown.
  • Add garlic to onions (if desired) and cook for an additional minute only (garlic will become bitter if overcooked).
  • Drain balsamic marinade from mushrooms into the frying pan with garlic and onions. Also add the raw sugar. Cook over a medium heat for a few additional minutes, stirring frequently, to completely dissolve sugar. Add marinated mushrooms and continue cooking for 2-3 minutes until mushrooms are well heated.
  • Add onion/mushrooms mixture to the pot of white beans, sun dried tomatoes, and artichoke hearts. Simmer for several minutes to allow flavors to combine.
  • Serve hot or chilled.

MEDITERRANEAN MARINATED SALAD



Mediterranean Marinated Salad image

An easy, tasty mixture of vegetables, marinated in balsamic vinegrette. Holds well, so great for picnics or potlucks. Best when all vegetables are cut to similar size. Avocado may not be an authentic addition, but we like it - change the vegetables to suit what you have and what you like. You may have to adjust the salt, depending on whether you use olives and feta cheese or not.

Provided by dianegrapegrower

Categories     Cauliflower

Time 15m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 cup canned chick-peas, drained and rinsed
2 celery ribs, chopped
4 green onions, chopped
3/4 cup tomatoes, diced
1 small avocado, diced
1 cup cauliflower floret
1/4 cup Spanish olives, halved
1/4 cup roasted red pepper, chopped
1/4 cup feta cheese, crumbled (optional)
1/2 cup canned artichoke heart, drained and chopped (optional)
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar

Steps:

  • Combine all vegetables and cheese in a medium bowl. Sprinkle with garlic powder, salt, and pepper. Drizzle with olive oil, then vinegar. Toss until vegetables are coated, and serve.

Nutrition Facts : Calories 220.5, Fat 15.4, SaturatedFat 2.2, Sodium 706.8, Carbohydrate 19.3, Fiber 7.2, Sugar 2.6, Protein 4.5

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