Wax Bean Pea And Chorizo Salad Recipes

WAX BEAN, PEA, AND CHORIZO SALAD

Wax Bean, Pea, and Chorizo Salad image

Provided by Shelley Wiseman

Categories Salad Bean Onion Vegetable Appetizer Sauté Fourth of July Picnic Quick & Easy Lunch Sausage Legume Pea Summer Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 12 servings

Number Of Ingredients 6

Ingredients

2 bunches new onions (1 inch in diameter), trimmed, or 1/2 pound boiling onions
1 pound fresh peas in pods, shucked (1/2 to 1 cup)
2 pounds wax beans, trimmed
3 ounces Spanish chorizo (cured sausage; 5 inches long),peeled, halved lengthwise, and sliced 1/8 inch thick
1/4 cup extra-virgin olive oil
1/4 cup Sherry vinegar

Steps:

Cut an X in root end of each onion, then cook onions in an 8-qt pot of boiling salted water (2 1/2 tablespoons salt for 5 quart water) until tender, 8 to 10 minutes. Transfer with a slotted spoon to an ice bath to stop cooking (keep pot of water at a boil), then drain onions well. Discard any skins and squeeze onions at stem end so small layers slip out separately.
Boil peas until just tender, about 2 minutes, cooling and draining in same manner as onions, then wax beans, 4 to 6 minutes. Transfer onions, peas, and beans to a large serving bowl.
Warm chorizo, oil, and vinegar in a heavy medium skillet over medium-low heat. Remove from heat. Add 1 tsp salt and 1/2 tsp pepper, then pour over vegetables and toss to coat.

TRADITIONAL THREE BEAN SALAD

Traditional Three Bean Salad image

This is my mother-in-law Roberta Cormia's recipe.

Provided by ccormia

Categories Salad Beans Three Bean Salad Recipes

Time 8h55m

Yield 6

Number Of Ingredients 12

Ingredients

1 (16 ounce) can green beans, drained
1 (16 ounce) can yellow wax beans, drained
1 (16 ounce) can red kidney beans, drained
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 (4 ounce) jar chopped pimento peppers, drained
½ cup vinegar
½ cup vegetable oil
¼ cup white sugar
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Fat 18.7 g, Fiber 8.5 g, Protein 6.4 g, SaturatedFat 2.9 g, Sodium 733.6 mg, Sugar 12.8 g

WAX-BEAN SALAD WITH CHORIZO

Wax-Bean Salad with Chorizo image

This quick summer salad combines cooked wax beans with crisp slices of chorizo sausage. Cooking the beans in the chorizo drippings imparts a rich, smoky flavor to the dish. Try using a few slices of bacon, chopped, in place of chorizo.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 20m

Number Of Ingredients 7

Ingredients

1 teaspoon extra-virgin olive oil
4 ounces dried chorizo, halved lengthwise and thinly sliced
1 large shallot, thinly sliced
3/4 pound wax beans, trimmed
4 teaspoons sherry vinegar
1/2 cup chopped fresh parsley leaves
Coarse salt and ground pepper

Steps:

In a large skillet, heat oil over medium-high. Add chorizo and cook, stirring occasionally, until browned and crisp, 2 minutes. With a slotted spoon, transfer chorizo to a plate.
Add shallot to skillet and cook, stirring, until it begins to brown, 2 minutes. Add beans and 1/4 cup water. Reduce heat to medium, cover, and cook until water evaporates and beans are crisp-tender, about 6 minutes. Return chorizo to skillet and stir in vinegar and parsley. Season with salt and pepper.

Nutrition Facts : Calories 178 g, Fat 12 g, Fiber 2 g, Protein 8 g

WARM WAX BEAN SALAD WITH ROASTED TOMATOES AND SUN-DRIED TOMATO DRESSING

Warm Wax Bean Salad with Roasted Tomatoes and Sun-Dried Tomato Dressing image

Provided by Trisha Yearwood

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 cup oil-packed sun-dried tomatoes, drained, plus 1/3 cup of the oil (or use olive oil)
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon honey
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups mixed color cherry tomatoes, cut in half
1 small red onion, thinly sliced
2 tablespoons olive oil
1 pound wax beans (or green beans if not available), trimmed

Steps:

For the sun-dried tomato dressing: Put the sun-dried tomatoes, red wine and balsamic vinegar, honey and some salt and pepper in a blender and puree until smooth. With the blender running, slowly drizzle in the oil until well combined.
For the salad: Preheat the oven to 425 degrees F. Bring a large pot of water to a boil with a little salt.
Toss the tomatoes and red onions with the olive oil and some salt and pepper in a bowl. Put the mixture on a parchment-lined baking sheet and roast for 20 minutes.
Meanwhile, add the beans to the boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside.
Remove the tomatoes and onions from the oven after 20 minutes, add the beans and toss. Roast for another 5 to 10 minutes.
Transfer the bean mixture to a serving bowl and toss with some of the sun-dried tomato dressing.

WARM CHORIZO & CHICKPEA SALAD

Warm chorizo & chickpea salad image

Full of bold flavours like chorizo, dried tomatoes and red onion, this salad is bulked out with chickpeas to give 3 of your 5 a day

Provided by Chelsie Collins

Categories Dinner, Lunch, Starter, Supper

Time 25m

Number Of Ingredients 7

Ingredients

280g pack cooking chorizo , sliced
1 large red onion , finely sliced
2 red peppers , deseeded and cut into strips
400g can chickpeas , drained and rinsed
12 semi-dried tomatoes
1 tbsp red wine vinegar
100g bag rocket , to serve

Steps:

In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to scoop it from the pan and set aside.
Add the onion and peppers to the pan and soften in the chorizo fat for 10 mins. Stir in the chickpeas and tomatoes, warming through.
Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.

Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium

PEAS 'N' BEAN SALAD

Peas 'N' Bean Salad image

This recipe was one of the first I tried from a new cookbook many years ago. I was intrigued by the variety of ingredients. It's been a favorite ever since, and whenever I take this dish somewhere, there are never leftovers.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 package (10 ounces) frozen peas
1 package (10 ounces) frozen baby lima beans
1 package (9 ounces) frozen cut green beans
1 medium red onion, chopped
1 cup mayonnaise
1 tablespoon vegetable oil
1 to 2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
hard-boiled large eggs, sliced
Sliced green onion, optional

Steps:

Prepare the peas and beans according to package directions; drain and cool. Combine cooked vegetables in a 1-1/2-qt. clear glass bowl., In a small bowl, combine the red onion, mayonnaise, oil, Worcestershire sauce, salt and pepper; mix well. Spoon over vegetables; garnish with eggs and green onion if desired. Cover and refrigerate until serving.

Nutrition Facts : Calories 432 calories, Fat 35g fat (5g saturated fat), Cholesterol 119mg cholesterol, Sodium 553mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 6g fiber), Protein 9g protein.

WARM CHICKPEA, CHORIZO & PEPPER SALAD

Warm chickpea, chorizo & pepper salad image

A rough-and-ready salad bursting with Mediterranean flavours - great as a starter or main

Provided by John Torode

Categories Dinner, Vegetable

Time 15m

Number Of Ingredients 6

Ingredients

200g chorizo
1 tbsp olive oil
410g can chickpea , drained and rinsed
250g jar roasted mixed pepper , drained and roughly chopped
handful coriander leaves, chopped
2 tbsp natural yogurt

Steps:

Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat. Cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.
Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes until everything's juicy. Remove from the heat, stir in the coriander, ladle into two bowls and top each with a spoonful of yogurt.

Nutrition Facts : Calories 629 calories, Fat 45 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 7 grams fiber, Protein 29 grams protein, Sodium 3.61 milligram of sodium

GARLICKY BEAN SALAD WITH CHORIZO

Garlicky bean salad with chorizo image

Re-create a taste of Spain in your garden with this tapas style salad, perfect for nibbling on in the sun

Provided by Good Food team

Categories Buffet, Lunch, Main course, Side dish, Snack, Starter, Supper

Time 15m

Number Of Ingredients 7

Ingredients

400g can cannellini bean or other white bean
1 small red onion
2 tbsp red wine vinegar
140g button mushroom , thinly sliced
handful flat-leaf parsley , coarsly chopped
3 tbsp olive oil
100g thinly sliced chorizo

Steps:

Rinse and drain the beans, then pat dry with kitchen paper. Mix the onion with the vinegar and leave for 5 mins to soak. Mix the mushrooms and parsley into the beans, then add the onions and vinegar, oil and seasoning, then mix well.
Arrange overlapping slices of chorizo over two plates and spoon the salad in the centre. Serve with crusty bread.

Nutrition Facts : Calories 449 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 2.05 milligram of sodium

GRANDMA'S SWEET AND TANGY BEAN SALAD

Grandma's Sweet and Tangy Bean Salad image

I've never been a huge bean salad fan, due to the textures primarily. However, this bean salad my grandmother and mother passed along is great because it adds a good crunchiness with cucumbers, green peppers, onion, and celery!

Provided by ChristinaAB

Categories Salad Beans Three Bean Salad Recipes

Time 2h20m

Yield 10

Number Of Ingredients 13

Ingredients

1 (15 ounce) can green beans, drained
1 (15 ounce) can kidney beans, drained
1 (14.5 ounce) can wax beans, drained
1 (15.25 ounce) can corn kernels, drained
1 (8 ounce) can sweet peas, drained
1 cup chopped celery
1 cup chopped onion
1 cup diced cucumber
1 cup chopped green bell pepper
¾ cup white vinegar
1 cup white sugar
½ cup vegetable oil
1 teaspoon salt

Steps:

Mix green beans, kidney beans, wax beans, corn, sweet peas, celery, onion, cucumber, and green bell pepper together in a bowl.
Stir vinegar, sugar, vegetable oil, and salt together in a saucepan; bring to a boil until sugar is dissolved, about 5 minutes. Set aside to cool.
Pour vinegar mixture over bean mixture; marinate in the refrigerator for at least 2 hours or overnight. Drain salad of extra marinade before serving.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Fat 11.7 g, Fiber 5.2 g, Protein 4.6 g, SaturatedFat 1.5 g, Sodium 672.2 mg, Sugar 23.7 g

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