White Bean And Red Onion Salad Recipes

Steps:

• Drain the beans in a colander and rinse well with cold running water.
• Combine with onion in a large bowl.
• Stir the remaining ingredients in a small bowl until blended.
• Add to the beans and onions and toss until coated.
• Let stand or chill briefly and toss again before serving.
• These are even better the second day!

Steps:

• In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/4 hours, or until beans are just tender but not mushy.
• Make dressing while beans are cooking: Mince garlic fine and in a large bowl stir together well with lemon juice and oil.
• In a colander drain beans, discarding bay leaves, and add to dressing. Toss salad and season with salt and pepper. Cool salad and stir in onion and herbs. Salad may be made 1 day ahead and chilled, covered.
• Serve salad at room temperature, thinning if necessary with 1 to 2 tablespoons water.

Steps:

• Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover. Let sit for 5 minutes. Drain and rinse with cold water, then dry on paper towels.
• In a medium bowl or salad bowl, combine the tuna, beans, onions, sage, and parsley.
• In a small bowl or measuring cup, mix together the remaining vinegar, salt to taste, freshly ground pepper, garlic, and Dijon mustard. Whisk in the olive oil and the yogurt. Toss with the tuna and beans and serve, garnishing each plate with cucumber slices.

Steps:

• In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper. Stir in the red onion and garlic and set the dressing aside to marinate for 15 to 30 minutes at room temperature.
• Place the tomatoes, white beans and parsley in a large bowl. Pour the dressing over the salad, toss well, then gently fold in the Parmesan. Serve at room temperature using a slotted spoon.

Steps:

• Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.
• Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
• Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.