Dilly Bean Salad Recipes
BLT BEAN SALAD
All the flavors of a classic BLT sandwich come together in this hearty bean salad. The homemade herb-mayo dressing adds freshness while the crisp bacon and croutons add a welcomed crunch. It's a great way to use up those pantry beans in a summery salad you'll want to enjoy all year round.
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Toss the bread, olive oil, a pinch of salt and several grinds of pepper on a rimmed baking sheet until combined, then spread into an even layer. Bake until the croutons are golden brown and well toasted, tossing halfway through, 10 to 12 minutes.
- Meanwhile, add the bacon to a medium skillet and cook over medium heat, stirring occasionally, until crisp and well browned, about 5 minutes. Transfer to a paper towel-lined plate with a slotted spoon to drain.
- For the dressing, puree the basil, parsley, dill, mayonnaise, yogurt, lemon juice, 2 teaspoons water, 1/4 teaspoon salt and several grinds of pepper in a food processor until the herbs are finely chopped and dressing is bright green. Taste and adjust the seasoning with more salt and pepper.
- To assemble, add the beans, romaine, tomatoes, half the croutons and half the bacon to a large bowl. Add half of the herb-mayo dressing, then toss to combine. Transfer to a large serving bowl or platter, top with the remaining croutons and bacon and drizzle with the remaining dressing.
DILLY BEAN SALAD
I haven't tried this but I love dill and any kind of beans that you put in front of me. It came from the Famous Brand Name Cookbook.
Provided by pesce_gurl
Categories Beans
Time 10m
Yield 6 cups
Number Of Ingredients 10
Steps:
- In medium bowl, blend onion recipe soup mix, water and vinegar. Stir in oil, dill, parsley and garlic. Toss with remaining ingredients; chill.
Nutrition Facts : Calories 214.5, Fat 10.4, SaturatedFat 1.3, Cholesterol 0.2, Sodium 615.5, Carbohydrate 26.4, Fiber 6.5, Sugar 2.4, Protein 6.3
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