MEDITERRANEAN WHITE BEAN SALAD WITH BALSAMIC CARAMELIZED ONIONS
White beans, caramelized onions, mushrooms marinated in balsamic vinegar, sun dried tomatoes, and artichoke hearts combine for a sweetly flavorful salad that can be served warm or cold. It was a hit with my toddlers too!
Provided by Sesquipedalian Sapp
Categories One Dish Meal
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Marinate mushrooms in balsamic vinegar and set aside while preparing other ingredients.
- In large pot, add white beans, sun dried tomatoes, basil (if desired), and artichoke hearts. Oil from sun dried tomatoes should be sufficient to keep mixture from sticking to the pot. Cook on low heat while carmelizing onions.
- In a frying pan, add peanut oil and cook on medium-high heat for a minute or two until oil is heated to desired temperature (when the fat begins to "ripple").
- Add chopped onions and stir to coat with oil. Add a pinch of salt to absorb water from onions and to speed up caramelizing.
- Continue to stir the onions. Onions will begin to stick to the pan a bit (which is good) and will begin to darken. If the onions are sticking too much, add a small amount of water to deglaze. Keep stirring.
- Continue the deglazing process until onions are a deep, rich brown. Adjust heat if onions seem to be cooking too fast, starting to burn rather than brown.
- Add garlic to onions (if desired) and cook for an additional minute only (garlic will become bitter if overcooked).
- Drain balsamic marinade from mushrooms into the frying pan with garlic and onions. Also add the raw sugar. Cook over a medium heat for a few additional minutes, stirring frequently, to completely dissolve sugar. Add marinated mushrooms and continue cooking for 2-3 minutes until mushrooms are well heated.
- Add onion/mushrooms mixture to the pot of white beans, sun dried tomatoes, and artichoke hearts. Simmer for several minutes to allow flavors to combine.
- Serve hot or chilled.
CANARY, MAYOCOBA, OR PERUVIAN WHITE BEAN SALAD
My local Mexican market sells these luscious beans in bulk. I came up with this recipe after trying them for the first time. The beans cook up fairly quickly and have a tender skin; they are buttery and smooth. No wonder they're called the King of Beans! This salad is beautiful and absolutely delicious. I seasoned the salad with a Sal/Limon/Chile mix I found at the market - which gives the salad a little kick along with the diced jalapeno. If you can't find it, use chile powder and lemon pepper. And my favorite brand of avocado is a Calavo brand that's California-grown: it's the most reliable I've found. It's ripe when the skin is black.
Provided by One Happy Woman
Categories Beans
Time 1h45m
Yield 6 salad, 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook the beans yourself, if you can, and drain them well. I bring the beans to a boil and let them sit for a few hours or let the beans soak overnight, drain them, then cook them the next day. These cook fairly quickly. If you can't cook the beans yourself, you can use canned large white beans.
- Mix beans and the rest of the ingredients except the spinach, avocado and feta, together and chill.
- To serve: place the spinach leaves in individual salad bowls and divide the beans amongst the plates. Top with the avocado and crumbled feta. Drizzle enough of the dressing over the salad to dress the greens.
MARINATED BALSAMIC BEAN SALAD
This flavorful chilled salad is wonderful year around, but is especially nice during the hot summer afternoons. And it keeps wonderfully well in the fridge! Adapted from a recipe by Cooking Light, 1997. Prep time includes chilling.
Provided by Julesong
Categories Black Beans
Time 4h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a colander in the sink, add the corn, green beans, kidney beans, garbanzo beans, and black beans; rinse them well then let drain.
- In a large bowl combine the onion and remaining ingredients and the mixture in the colander and stir to coat.
- Transfer to a container with a cover and refrigerate for at least 4 hours, stirring or shaking occasionally.
- Note: also good with yellow wax beans and a bit of black olive added - I omit the corn and substitute the yellow wax beans.
DILLED WHITE BEAN AND GRAPE TOMATO SALAD
From the June, 2010 issue of Bon Appetite. This is a refreshing summer salad in which the dill and balsamic vinegar truly give a lift. It is best prepared a day in advance, and will keep well in the refrigerator for a few days.
Provided by NurseJaney
Categories Beans
Time 1h10m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Toss all ingredients in a large bowl.
- Season with salt and pepper.
- Let marinate at room temperature for 1 hour.
- Cover and chill.
- Return to room temperature before serving.
- Cooking time is marinating time.
Nutrition Facts : Calories 222.5, Fat 10, SaturatedFat 1.5, Sodium 424.6, Carbohydrate 25.9, Fiber 8.6, Sugar 5.6, Protein 8.3
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