INSALATA DI FAGIOLINI VERDI: GREEN BEAN SALAD
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the green beans and blanch until bright green, about 1 1/2 minutes. Remove to a large bowl of iced water. Drain then dry well.
- Add the cherry tomatoes, shallots and green beans together in a large bowl.
- Whisk together the oil, vinegar and some salt and pepper in a small bowl. Pour the vinaigrette over the veggies and toss well. Cover with plastic wrap and refrigerate for at least 1 hour and up to 3 hours. Serve over a bed of wild arugula.
INSALATA DI FAGIOLI E TONNO: TUNA AND BEAN SALAD
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Mix cannellini beans, tuna, and celery in a salad bowl. Squeeze the lemon juice into the bowl. Pour in the extra-virgin olive oil. Season with salt and pepper, to taste. Mix well.
AUGUST BEAN SALAD (INSALATA DI FAGIOLINI)
Make and share this August Bean Salad (Insalata Di Fagiolini) recipe from Food.com.
Provided by Member 610488
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring saucepan of salted water to boil. Drop tomatoes into water and boil 30 seconds; drain, peel, seed and cut into ¼ inch pieces.
- Steam beans until crisp-tender. Immediately chill in ice water; drain.
- In a large bowl, combine beans, carrots, chives, squash and tomato strips. Add oil, vinegar and generous pinch salt and pepper; stir gently to combine. Top with cheese and serve.
Nutrition Facts : Calories 344.1, Fat 27.6, SaturatedFat 3.9, Sodium 36.9, Carbohydrate 23.9, Fiber 10.1, Sugar 7.8, Protein 5.8
SHRIMP AND MIXED BEAN SALAD INSALATA DI GAMBERETTI E FAGIOLI MISTI RECIPE
Provided by pattie_d
Number Of Ingredients 11
Steps:
- In two separate pans of boiling water, cook the beans until tender, about 4 and 8 minutes for the favas and cranberry beans, respectively. Drain and refresh the beans under cold running water, and remove the outer skins from the favas. In a medium saucepan, boil the onion, bay leaves, carrot, and celery in 6 cups of water for 20 minutes. Add the shrimp and cook just until opaque throughout about 1 minute. Remove and drain the shrimp and allow them to cool. In a serving bowl, whisk together the olive oil, vinegar, and salt and pepper. Add the beans and shrimp, and toss to coat the solids thoroughly. Serve warm as an appetizer.
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