White Bean And Churrasco Salad Recipes

SHELLFISH, FENNEL AND WHITE BEAN SALAD

Shellfish, Fennel and White Bean Salad image

Provided by Food Network

Time 12m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3/4 pound squid, cleaned, tentacles removed and
body sacs cut into 1/4-inch rings
3/4 pound shrimp, (same size as squid) shelled and
deveined
1 1/2 cups cooked cannellini beans
1/2 cup thinly sliced fennel
1/2 cup thinly sliced red onion
2 tablespoons of fresh lemon juice
1 tablespoon of red wine vinegar
2 teaspoons dijon mustard
Salt and pepper to taste
6 tablespoons extra-virgin olive oil, or to taste
3 tablespoons minced fresh parsley, dill or chervil

Steps:

In a saucepan of boiling salted water add the shellfish and cook for 1-2 minutes, or until just firm. Drain and pat dry In a bowl combine the seafood with the beans, fennel and onion. In a bowl whisk together the lemon juice, vinegar, mustard and salt and pepper to taste. Add the oil in a stream whisking, and whisk the mixture until it is combined well. Pour the dressing over the salad and toss to combine. Garnish with the herbs.

WHITE BEAN ARUGULA SALAD

White Bean Arugula Salad image

My red, white and green salad is inspired by the Italian flag. Top it with shaved Parmesan. -Malia Estes, Allston, Massachusetts

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

4 slices pancetta, chopped
2 tablespoons olive oil
1/4 cup chopped sweet onion
2/3 cup cherry tomatoes, halved
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
2 cans (15 ounces each) cannellini beans, rinsed and drained
3 tablespoons red wine vinegar
4 fresh basil leaves, thinly sliced
2 cups torn fresh arugula or baby spinach
1/4 cup shaved Parmesan cheese

Steps:

In a small skillet, cook pancetta over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels., In same pan, heat oil and drippings over medium heat. Add onion; cook and stir 1-2 minutes or until tender. Add tomatoes, rosemary, salt and pepper; cook 2-3 minutes longer or until tomatoes are softened. Cool slightly., In a large bowl, combine beans, tomato mixture, pancetta, vinegar and basil. Add arugula and cheese; toss to coat.

Nutrition Facts : Calories 340 calories, Fat 16g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 915mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 9g fiber), Protein 15g protein.

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