WHITE BEAN SALAD WITH LEMON AND CUMIN
This is an excellent bean salad. Nice as a first course for dinner or as lunch plate. Times do not include soak or stand time.
Provided by Annacia
Categories Beans
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Place beans in large bowl. Add enough cold water to cover by 2 inches. Let beans soak overnight.
- Drain beans. Place in heavy large saucepan. Add bay leaves and enough cold water to cover by 2 inches; bring to boil. Reduce heat to medium-low and simmer 30 minutes. Add salt and continue to simmer until beans are tender but still hold shape, about 15 minutes longer.
- Drain beans and place in large bowl; discard bay leaves. Add onion and parsley. Whisk oil, lemon juice, cumin, and cayenne in medium bowl. Season dressing with salt and pepper. Pour over bean salad; toss gently to combine. Do ahead Can be made 2 hours ahead. Let stand at room temperature.
- Arrange lettuce leaves on individual plates or on large platter. Spoon bean salad into lettuce and serve.
Nutrition Facts : Calories 253.1, Fat 10.8, SaturatedFat 1.6, Sodium 445.7, Carbohydrate 30.5, Fiber 9.6, Sugar 1.7, Protein 10.3
LEMONY WHITE BEAN AND ARUGULA SALAD
Provided by Giada De Laurentiis
Time 5m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers.
- Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste.
- Pour the dressing over the salad and toss well to coat. Serve.
WHITE BEAN SALAD WITH LEMON AND PARMESAN
A healthy, delicious summertime salad combining soft, tender cannellini beans, green beans and zucchini.
Provided by Geema
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In boiling water blanch the green beans for 2-3 minutes, and the zucchini for under 1 minute. Drain and rinse under cold water to stop the cooking process.
- Combine all ingredients, including the cooked veggies, tossing gently to mix everything together.
- Serve at room temperature.
Nutrition Facts : Calories 314.5, Fat 11.9, SaturatedFat 3.5, Cholesterol 11, Sodium 826.9, Carbohydrate 36.3, Fiber 12.5, Sugar 6.8, Protein 17.2
3-BEAN GOOD LUCK SALAD WITH CUMIN VINAIGRETTE
This is a colorful variation of the black-eyed peas salad I always serve at my New Year's Day open house. You can cook the black beans and red beans together or separately. The black-eyed peas cook more quickly so should be cooked separately.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, main course, side dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place a strainer over a bowl and drain the black beans. Add enough water to the soaking water to measure 6 cups. Drain the red beans and discard the soaking water. Combine the black and red beans, water, all but 1/2 onion, and 3 of the garlic cloves in a large, heavy pot and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Add salt to taste (beans take a lot of salt) and continue to simmer for another 30 minutes, or until the beans are tender but intact. Remove and discard the onions. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth.
- Meanwhile in a separate pot combine the black-eyed peas, remaining 1/2 onion and garlic clove, the bay leaf and 3 cups water. Bring to a boil, add salt to taste, cover, reduce the heat and simmer 45 minutes, or until the beans are tender but intact. Remove and discard the bay leaf and onion. Set a strainer over a bowl and drain. Measure out 1/4 cup of the broth and add to the black and red bean broth.
- In a bowl or measuring cup, whisk together the dressing ingredients. Combine all of the beans in a large bowl and toss with the dressing. Taste and adjust salt. At this point the mixture can be refrigerated, or the salad can be served warm or at room temperature.
- Stir the peppers and cilantro into the beans and serve.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 11 grams, Carbohydrate 39 grams, Fat 13 grams, Fiber 12 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 404 milligrams, Sugar 4 grams, TransFat 0 grams
WHITE BEAN SALAD WITH LEMON AND CUMIN
Categories Bean
Number Of Ingredients 8
Steps:
- 1. drain beans and place in large bow. Add onion and parsley.
- 2. wisk oil, lemon juice, cumin and cayenne in med bow Season dressing with salt and pepper. Pour over bean salad and toss
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