BEANS-N-GREENS SALAD
TIDBIT: clean your greens in a sink full of cold water. The grit will fall to the bottom of the sink or bowl. Dry greens on paper towels in dish drain board or in a salad spinner. Clean greens, veggies and herbs when you bring them home from the market. As you cook all week long, your produce is ready for you to use, no fuss, no mess, no wasted time.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Arrange the greens on a large platter or in a salad bowl. Top with beans and red onions.
- In a small bowl, combine garlic, sugar and vinegar. Whisk in oil. Pour dressing evenly over the salad. Dressing may also be made in blender or food processor. Season salad with salt and pepper, serve.
WHITE BEAN AND AVOCADO SALAD WITH GARLIC OIL
Buttery avocado and creamy cannellini beans are a natural combination in this easy salad, and a quick garlic oil provides punch. The ingredient list is fairly simple, but here are a couple of tips that take it from good to great: First, make sure to remove the sliced garlic from the oil just as it starts to turn golden, so it doesn't burn. Second, when working with ripe avocados, bypass the standard way of scooping the flesh out of the skin. Instead, achieve immaculate edges by quartering the avocado lengthwise, then gently peeling back the skin to remove the flesh.
Provided by Corinne Trang
Categories easy, lunch, quick, beans, salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small saucepan, heat the oil over medium-high until it shimmers. Add the garlic and cook, stirring carefully, until it just starts to crisp and turn slightly golden, about 2 to 3 minutes. Transfer the garlic to a paper towel-lined plate using a slotted spoon and set aside the garlic oil.
- Halve the avocados lengthwise, pit them, then slice each half lengthwise into two pieces. Peel the avocados, then cut into bite-size pieces. Transfer to a medium bowl. Add the beans, cilantro, lemon juice and reserved garlic oil. Gently toss to coat, then season with salt and pepper to taste.
- Divide among 4 shallow bowls or plates. Garnish with lemon zest, fried garlic and a sprinkle of paprika, if desired.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 24 grams, Carbohydrate 56 grams, Fat 29 grams, Fiber 18 grams, Protein 18 grams, SaturatedFat 4 grams, Sodium 807 milligrams, Sugar 2 grams
BABY GREENS AND GARLICKY WHITE BEAN SALAD
This is a very garlicky salad. A nice fast dinner. A slight adaptation from a recipe in "Weight Watchers Miracle Foods" cookbook. Each serving is 3 points as written. Though I suggest a tad more sauce, which would make the points go up a smidge. Red onion is preferred because of the milder taste. If you like the taste of raw onion, then yellow is fine too. The original recipe called for serving it immediately. I like to let it sit a few minutes so the tastes will meld, but it would not keep for more then an hour or 2. If you don't have baby greens, spinach would be excellent.
Provided by ladypit
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop the greens finely.
- Mix them, the rinsed and drained beans, and the onion in a bowl.
- In a smaller bowl or shaker combine the vinegar, the oil, and the garlic.
- Add the salt and pepper and mix it all well.
- Add the dressing to the greens and toss it together.
- Let it sit about 5 minutes so the tastes will meld.
Nutrition Facts : Calories 189, Fat 4, SaturatedFat 0.5, Sodium 398.3, Carbohydrate 30, Fiber 11.5, Sugar 1.3, Protein 9
SAUTEED MIXED GREENS WITH WHITE BEANS AND GARLIC
Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple and nutritious side dish that pairs well with hearty entrees, or serve with a side of hot cornbread for a southern meal. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe. NOTE: Make sure fresh greens are rinsed several times in sinkful of water to free dirt and debris; rinse greens until water is clear. Remove any tough stems. From Whole Foods Market recipes.
Provided by kitty.rock
Categories < 30 Mins
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium heat. Add garlic and pepper flakes and cook, stirring often, until golden brown, about 5 minutes.
- Add greens (in batches) and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
- Transfer greens to colander as done and drain.
- Return skillet to heat.
- Add broth to skillet and deglaze, scraping up any browned bits.
- Add beans and simmer until heated through, 2 to 3 minutes.
- Return greens to skillet, toss gently and season with salt and pepper to taste.
BEANS AND GREENS SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine lemon zest, lemon juice, garlic, mustard, olive oil, salt, pepper and a pinch of nutmeg. Toss with greens and beans and serve.
EASY COLD GREEN BEAN SALAD
What makes this cold green bean salad so good is that the beans marinate while they are still warm--that way the beans soak up the vinaigrette and become more flavorful.
Provided by barbara
Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot with lightly salted water to a boil over high heat. Add beans and cook, uncovered, until soft but still firm to the bite, 7 to 10 minutes. Check often so beans don't overcook.
- Combine vinegar, olive oil, onion, garlic, parsley, sugar, salt, and pepper in a large bowl.
- Drain cooked green beans and mix with dressing in the bowl while still warm. Allow to marinate at room temperature for at least 1 hour. Serve at room temperature or chilled.
Nutrition Facts : Calories 180.2 calories, Carbohydrate 15.9 g, Fat 12.7 g, Fiber 5.4 g, Protein 3 g, SaturatedFat 1.8 g, Sodium 402.6 mg, Sugar 6.3 g
BRAISED WHITE BEANS AND GREENS WITH PARMESAN
Inspired by the Italian dish of sautéed puntarelle (a Italian variety of chicory) and white beans, this recipe makes a satisfying vegetarian main course or a hearty side dish for roast chicken or sausages. It opts for canned white beans, for the sake of weeknight convenience, and Swiss chard, which is much milder than puntarelle and easier to find in the U.S. Kale or escarole would also work well, if that's what you've got. On that note, grated Pecorino Romano cheese gives the broth a more pungent element, but Parmesan will work in its place. Serve in shallow bowls with toasted country bread to mop up the garlicky broth.
Provided by Lidey Heuck
Categories dinner, weekday, beans, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
- Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
- Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
- Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.
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