White Bean And Vegetable Salad Recipes

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, combine the vinegar, oil, garlic, salt and pepper until blended. Pour over bean mixture; toss gently to coat. Cover and refrigerate for at least 4 hours.

Steps:

• Preheat the oven to 425°F (220˚C).
• In a large bowl, add the white onion, red wine vinegar, lemon juice, lemon zest, and mustard. Season with salt and pepper, and stir to combine.
• In a large bowl, toss together 3 tablespoons of the olive oil, broccoli, fennel, garlic, and red pepper flakes.
• Spread the broccoli onto a large baking sheet and season with salt and pepper.
• Bake, tossing the vegetables occasionally, until tender and golden, 25 to 30 minutes.
• Remove the garlic from the baking sheet, and finely chop. Add the minced garlic to the onion mixture.
• Whisking constantly, slowly add the remaining ¼ cup (60 ML) of the olive oil to the onion mixture until an emulsified dressing forms. Whisk in the fennel fronds.
• Add the beans and roasted vegetables, and toss to combine. Season with salt and pepper to taste. Top with the chopped eggs and serve.
• Enjoy!

Steps:

• In a large heavy saucepan combine the soaked beans with enough cold water to cover them by 1 inch and simmer them, uncovered, for 15 minutes, or until they are tender but not falling apart. While the beans are cooking, in a heavy skillet cook the onion, the carrots, and the garlic in 2 tablespoons of the oil over moderately low heat, stirring, until the carrots are softened and stir in the bell pepper. Reserve 1/2 cup of the cooking liquid, drain the beans, and in a bowl combine them with the vegetable mixture, the reserved cooking liquid, the remaining 6 tablespoons oil, the parsley, the lemon juice, and salt and pepper to taste. Let the salad stand, covered and chilled, for 3 hours to allow the flavors to develop. The salad may be made 1 day in advance and kept covered and chilled. Serve the salad at room temperature with the pita wedges.

Steps:

• Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
• Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.

Steps:

• Combine the beans in a large bowl with the red onion, parsley, optional herb of choice, salt, and pepper.
• Slowly stir in the dressing to taste. Garnish with the scallions. Serve immediately or refrigerate. The salad will keep in the fridge for up to 3 days.

Steps:

• 1. If you're using dried beans, first rinse them, picking out any stones, and place in a bowl. Cover with cold water and soak for 8 hours, or overnight, then drain the beans and place in a pot. Add the garlic and bay leaf and enough water to cover the beans by at least 1 inch. Bring to a boil, reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour.
• 2. In a small bowl, combine the olive oil, lemon zest, lemon juice, honey, and shallot. Whisk to combine.
• 3. When the beans are done, drain them well and place in a medium bowl. Discard the bay leaf and garlic clove. Add one third of the vinaigrette to the warm beans and toss; then let stand for 15 minutes, tossing occasionally. If using canned beans, rinse and drain them, then toss with the vinaigrette.
• 4. In a small pot of boiling water, cook the snow peas or sugar snap peas for 1 minute. Using a slotted spoon, place them in a bowl of ice water. Drain, pat dry, and slice thin.
• 5. In a large salad bowl, place the cooled beans, snow peas, chives, radishes, and basil. Pour the remaining dressing over and toss lightly. Serve immediately.