Armenian Bean Salad Recipes

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ARMENIAN BEAN SALAD

Make and share this Armenian Bean Salad recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 15m

Yield 3-4 cups

Number Of Ingredients 9



Armenian Bean Salad image

Steps:

  • Sprinkle onions with salt and work with your fingers until juicy.
  • Toss with remaining ingredients except tomatoes.
  • Cover and refrigerate. Toss again before serving and add tomatoes if desired.

Nutrition Facts : Calories 185.7, Fat 18.1, SaturatedFat 2.5, Sodium 7.8, Carbohydrate 6.8, Fiber 1.2, Sugar 2.5, Protein 0.9

1/2 cup thinly sliced onion
3 -4 cups white northern beans
1/2 cup finely chopped green pepper
1/2 cup minced parsley
1/3 cup lemon juice
1/4 cup olive oil
pepper
Hungarian paprika (or allspice or cumin)
finely chopped tomatoes (optional)

ARMENIAN VEGETABLE SALAD

Provided by Marian Burros

Categories     weekday, salads and dressings, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9



Armenian Vegetable Salad image

Steps:

  • Wash and trim the mushrooms. Depending on their size, leave them whole, or halve or quarter them. Steam for about 5 minutes, until the mushrooms are tender. Set aside. Steam the green beans about 7 minutes, depending on size. Drain and halve or cut in thirds, depending on size. Cover and refrigerate.
  • Whisk the oil, vinegar and mustard together, and pour over the mushrooms, peppers, scallions and olives; cover and refrigerate.
  • To serve, stir the green beans into the rest of the salad. Season with salt and pepper. Do not stir the green beans into the dressing more than a half-hour in advance, because the acid will turn them gray-green.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 430 milligrams, Sugar 6 grams, TransFat 0 grams

1/2 pound white mushrooms
1 pound green beans, trimmed
2 1/2 tablespoons extra-virgin olive oil
3 1/2 tablespoons balsamic vinegar
1/2 tablespoon Dijon mustard
2 large roasted red peppers, julienned (see note)
1 bunch scallions, finely sliced, white and most of green part
10 small Italian, Greek or French olives, pitted
Salt and freshly ground black pepper to taste

ARMENIAN TOMATO AND HERB SALAD

Make and share this Armenian Tomato and Herb Salad recipe from Food.com.

Provided by Sharon123

Categories     Salad Dressings

Time 15m

Yield 3-4

Number Of Ingredients 9



Armenian Tomato and Herb Salad image

Steps:

  • Chop the fresh ingredients as stated above.
  • Combine in a large bowl.
  • Just before serving, sprinkle over sumac and salt then dress with lemon juice and olive oil.

Nutrition Facts : Calories 203.2, Fat 14.6, SaturatedFat 2.1, Sodium 41.9, Carbohydrate 17.9, Fiber 7.4, Sugar 6.4, Protein 4.8

80 g flat leaf parsley, roughly chopped (1/8 cup or about 3 ounces)
15 g of fresh mint, finely chopped (1/2 ounce-I use a handful)
400 g ripe tomatoes, cubed (1 pound-deseed if very juicy)
1 small-medium cucumber, deseeded and cubed
1/2 red onion, finely chopped
1 teaspoon sumac
1/2 lemon, juice of (large and juicy!)
sea salt, to taste
3 tablespoons extra virgin olive oil

ARMENIAN GARDEN SALAD

Salads play a big role in Armenian cuisine. Every ingredient is chopped very fine, and we sometimes heap them on Armenian pizza, folding it over like a salad sandwich. -Jean L. Ecos, Hartland, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16 servings (3/4 cup each).

Number Of Ingredients 16



Armenian Garden Salad image

Steps:

  • In a large bowl, combine the first eight ingredients. In a small bowl, whisk the dressing ingredients. Drizzle over salad; toss to coat. Serve immediately.

Nutrition Facts : Calories 45 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

1 bunch romaine, torn
2 medium tomatoes, chopped
1 medium cucumber, seeded and chopped
1 medium sweet red pepper, chopped
1 small red onion, thinly sliced
1 tablespoon minced fresh parsley
1 teaspoon minced fresh basil
1 teaspoon minced fresh mint
DRESSING:
1/4 cup white wine vinegar
1/4 cup olive oil
1 garlic clove, minced
1 teaspoon lemon juice
1/2 teaspoon dried tarragon
1/2 teaspoon pepper
1/4 teaspoon salt

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