White Bean Ham And Mozzarella Salad Recipes

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HEARTY THREE-BEAN-AND-HAM SALAD



Hearty Three-Bean-and-Ham Salad image

Growing up in the South, we were surrounded by three-bean salads, which are something of an aquired taste. We ate up Mama's beans and ham hocks, but give us kids a cold bean salad and we'd be out the backdoor. Well, now we've seen the error of our ways-plus canned beans seem to be better these days, less mushy and more flavorful. Here we toss them with spicy cheese and leftover ham for a main-course salad that's delicious served with Moist-and-Easy Corn Bread (page 45).

Yield serves 4 to 6

Number Of Ingredients 11

1/2 cup olive oil
1/3 cup red wine vinegar
2 teaspoons sugar
Salt and freshly ground black pepper to taste
1 pound thick-cut ham steak (from your supermarket's deli counter), cut into 1/2-inch pieces
One 15-ounce can kidney beans, rinsed and drained
One 15-ounce can chickpeas, rinsed and drained
One 15-ounce can cut green beans, rinsed and drained
2 scallions (white and light green parts), chopped
4 ounces pepper Jack cheese, cut into 1/2-inch pieces (optional)
1 head Bibb lettuce

Steps:

  • To make the dressing: In a small bowl, whisk together the olive oil, vinegar, sugar, salt, and pepper.
  • In a medium bowl, combine the ham, kidney beans, chickpeas, green beans, scallions, and pepper Jack cheese (if using). Add the dressing and gently toss until combined.
  • For each portion, arrange 2 leaves of Bibb lettuce to make a bowl on a plate and fill with the bean salad.
  • This salad gets better as it sits (up to 4 days, refrigerated), so it's perfect for picnics and potlucks.

WHITE BEAN CAPRESE SALAD



White Bean Caprese Salad image

Beloved pantry white beans add substance to this take on caprese salad, which comes together in no time. It's a perfect side for grilled chicken or fish, and can be easily doubled to work as a main course when it's too hot to turn on the oven. If you're so inclined, a handful of spicy arugula, thinly sliced roasted red peppers or ribbons of prosciutto - or all three - would also be nice additions. This dish is easily transportable and tastier when eaten while sitting in a lawn chair.

Provided by Colu Henry

Categories     dinner, easy, lunch, quick, weeknight, beans, salads and dressings, appetizer, main course, side dish

Time 10m

Yield 2 to 4 servings

Number Of Ingredients 8

1 (14-ounce) can white beans, such as cannellini, rinsed
5 ounces cherry or grape tomatoes, halved
5 ounces ciliegine (small mozzarella balls), at room temperature, halved lengthwise, or good-quality fresh mozzarella, torn into bite-size pieces
1/4 cup loosely packed basil leaves, torn if large
2 tablespoons olive oil, plus more as needed
Kosher salt and black pepper
2 teaspoons good-quality balsamic vinegar, plus more as needed
Flaky salt

Steps:

  • In a medium bowl, combine the beans, tomatoes, cheese and half the basil. Gently toss together.
  • Add the olive oil and season the mixture well with salt and pepper. Gently stir to combine.
  • Drizzle the salad with the balsamic vinegar and top with the remaining basil. Taste and adjust seasonings to your liking. Add a drizzle or so more of oil and vinegar if needed. Finish with flaky salt.

WHITE BEAN AND FRESH MOZZARELLA SALAD



White Bean and Fresh Mozzarella Salad image

Make and share this White Bean and Fresh Mozzarella Salad recipe from Food.com.

Provided by sofie-a-toast

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1 (14 1/2 ounce) can great northerner beans
1 teaspoon dried oregano
4 ounces fresh mozzarella cheese, cut into 1/2 in cubes
1/4 cup diced shallot
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
1/3 teaspoon salt
fresh ground black pepper
2 tablespoons chopped basil
2 cups chopped spinach

Steps:

  • Drain beans and rinse well.
  • In a bowl, combine the beans, oregano, cheese, and shallot.
  • In a small bowl, mix the salt, pepper, oil and vinegar. Pour over the beans, toss with basil.
  • this can marinate and sit until dinner or be served immediately. Add the spinach right before serving.

Nutrition Facts : Calories 160, Fat 13.2, SaturatedFat 4.7, Cholesterol 22.4, Sodium 385.9, Carbohydrate 3.7, Fiber 0.5, Sugar 1, Protein 7.1

MOZZARELLA, TOMATO, & WHITE BEAN SALAD



Mozzarella, Tomato, & White Bean Salad image

Nice bean salad. A quick side dish to bring to a summer barbecue or party. I prefer the grape tomatoes but any favorite kind of yours will be nice.

Provided by Catcooks123

Categories     Beans

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (16 ounce) can white kidney beans
8 ounces low fat mozzarella, cut in small cubes
8 ounces cherry tomatoes or 4 medium tomatoes, cut into bite-size pieces
8 leaves cut up fresh basil
lettuce
1/3 cup olive oil
2 tablespoons balsamic vinegar
Lawry's Seasoned Salt
fresh ground pepper

Steps:

  • Cut up the cheese and tomatoes if nessary.
  • Rinse the beans In cold water very well, carefully drain.
  • Place these ingredients in a bowl with some of the basil.
  • (save some for garnish) Whip together dressing ingredients.
  • add to bowl blend with care not to break up the beans.
  • Taste and add more seasoning if necessary.
  • Line a salad bowl or platter with lettuce leaves add the bean salad on top of it.
  • Spot basil around for garnish.
  • A nice touch is to add a large 12 cut tomato in center or some colored bell peppers for flare.

Nutrition Facts : Calories 419.2, Fat 27.9, SaturatedFat 8.4, Cholesterol 36.4, Sodium 693.2, Carbohydrate 22.3, Fiber 6.9, Sugar 5.9, Protein 20.4

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