Cannellini Bean Salad With Shaved Spring Vegetables Recipes

CANNELLINI BEAN SALAD

Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 7 servings.

Number Of Ingredients 10

Cannellini Bean Salad image

Steps:

In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

2 cans (15 ounces each) cannellini beans, rinsed and drained
3 celery ribs with leaves, sliced
3/4 cup chopped red onion
1/2 cup chopped sweet red pepper
1/2 cup minced fresh parsley
1/4 cup chopped green onions
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

CANNELLINI BEAN, CHERRY TOMATO & RED ONION SALAD

A superhealthy salad that counts as 3 of your 5-a-day and is low fat - great for al fresco eating

Provided by Good Food team

Categories Buffet, Lunch, Side dish, Supper

Time 5m

Number Of Ingredients 5

Cannellini bean, cherry tomato & red onion salad image

Steps:

Rinse and drain the beans and mix with the tomatoes, onion and vinegar. Season, then add basil just before serving.

Nutrition Facts : Calories 218 calories, Fat 2 grams fat, Carbohydrate 37 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 15 grams protein, Sodium 0.99 milligram of sodium

Ingredients

3 x 400g cans cannellini beans
140g cherry tomatoes , halved
1 red onion , thinly sliced
1 tbsp red wine vinegar
small bunch basil , torn

CANNELLINI BEAN SALAD

A simple white bean salad by David Tanis, New York Times. He suggests using only freshly cooked beans, not canned. This is terrific with grilled chicken or fish. He also suggest several variations according to the season: Spring - asparagus/fennel/radish; summper - shaved zucchini/capers/good quality canned tuna OR roasted peppers/tomatoes/splash of red wine vinegar. To cook the beans, put them in a pot with half an onion, carrots, bay leaf, clove, fennel seeds and cover with water. Bring the pot to a boil, then reduce the heat to the barest simmer. Add a large spoonful of olive oil and a small spoonful of salt. Let the beans simmer, uncovered, for an hour or so, checking on them occasionally. Depending on their age and other variables, they may take up to 30 minutes more. When they are tender, turn off the heat and let them cool completely in their broth before refrigerating. Make the night before of in the morning.

Provided by threeovens

Categories Beans

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

Cannellini Bean Salad image

Steps:

Whisk together the vinaigrette ingredients, salt and pepper to taste; set aside.
Place the beans in a large bowl, pour half the vinaigrette over, and toss lightly; season with salt, pepper, red pepper flakes.
Use a mandolin to slice the asparagus, lengthwise, to about the thickness of a penny; slice radish and fennel to same thickness.
Place shaved vegetables and chopped onion in a shallow bowl and dress with a drizzle of the vinaigrette; season with salt and pepper and turn to coat.
Spoon the beans onto a serving platter or individual serving plates, cover with vegetables, a little more vinaigrette, then garnish with chopped parsley, basil, or dill.

Nutrition Facts : Calories 403.2, Fat 28, SaturatedFat 3.9, Cholesterol 3.4, Sodium 204.1, Carbohydrate 29.8, Fiber 8.5, Sugar 1.3, Protein 11.5

Ingredients

3 tablespoons lemon juice, 1 lemon (or as needed)
1/2 lemon, zest finely grated
1 teaspoon Dijon mustard
1/2 teaspoon ground fennel
4 -6 anchovy fillets, rinsed and chopped
kosher salt & freshly ground black pepper
1/2 cup extra virgin olive oil
2 cups cannellini beans, cooked and drained (1/2 lb dry)
kosher salt & freshly ground black pepper
1 pinch crushed red pepper flakes
6 -8 asparagus spears, trimmed and peeled (use fat ones)
6 radishes, trimmed
1 fennel bulb, trimmed (small)
1 spring onions or 1 a few green onion, finely chopped
fresh basil or fresh dill, chopped for garnish

More about "cannellini bean salad with shaved spring vegetables recipes"

CANNELLINI BEAN SALAD - THE ALMOND EATER

Web Apr 17, 2021 Instructions. Pour the cans of beans into a large strainer and rinse them with water, removing any of the juices that were on them from …
From thealmondeater.com

Pour the cans of beans into a large strainer and rinse them with water, removing any of the juices that were on them from the cans; set aside.
Next, slice/dice/chop the veggies: tomatoes, cucumbers, onion, radishes, and parsley. Add the beans and veggies to a large bowl.
Whisk the oil, lemon juice and vinegar together, then drizzle it over the bean salad and toss. Last, add salt and pepper to taste and enjoy!

Cannellini Bean Salad With Shaved Spring Vegetables Recipes

CANNELLINI BEAN SALAD

Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.

CANNELLINI BEAN, CHERRY TOMATO & RED ONION SALAD

A superhealthy salad that counts as 3 of your 5-a-day and is low fat - great for al fresco eating

CANNELLINI BEAN SALAD

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