Best 6 Baby Greens And Garlicky White Bean Salad Recipes

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Indulge in a symphony of flavors with this baby greens and garlicky white bean salad, a delightful medley of fresh, crisp greens, creamy white beans, and a zesty garlicky dressing. This vibrant salad offers a perfect balance of textures and tastes, making it an ideal side dish or light lunch. With its vibrant colors and enticing aroma, this salad is sure to be a hit at any gathering. With variations including a tangy lemon-tahini dressing, a creamy avocado-feta dressing, and a smoky roasted red pepper dressing, this recipe offers diverse culinary experiences to cater to various palates. Get ready to embark on a culinary adventure as we delve into the delectable details of this baby greens and garlicky white bean salad.

Here are our top 6 tried and tested recipes!

SAUTéED GREENS WITH WHITE BEANS AND GARLIC



Sautéed Greens with White Beans and Garlic image

Fresh greens combine with pantry classics of olive oil, crushed red pepper and canned cannellini beans in this simple, nutritious side dish that pairs well with hearty entrées. This dish can be made with a mix of your favorite greens such as spinach, mustard greens, curly endive, escarole, kale and broccoli rabe.

Time 15m

Yield Serves 6 to 8

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
1/4 teaspoon crushed red chile flakes (optional)
1 1/2 pound mixed greens, trimmed and roughly chopped, such as escarole, curly endive, mustard greens, spinach, kale or broccoli rabe
1 cup low-sodium chicken or vegetable broth
2 (15.0-ounce) cans no-salt-added cannellini or other white beans, rinsed and drained
1/4 teaspoon fine sea salt
1/4 teaspoon ground black pepper

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, if needed), and cook, tossing often, until wilted and bright green, 3 to 4 minutes.
  • Transfer to a colander as done and drain well. Return skillet to heat.
  • Add broth to skillet and deglaze, scraping up any browned bits.
  • Add beans and simmer until hot throughout, 2 to 3 minutes.
  • Return greens to skillet, toss gently and season with salt and pepper.

Nutrition Facts : Calories 230 calories, Fat 5 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 135 milligrams, Carbohydrate 35 grams, Protein 13 grams

BEANS-N-GREENS SALAD



Beans-n-Greens Salad image

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

1 head escarole, chopped
1 head green or red leaf lettuce, chopped
1 (15-ounce) can cannellini beans, drained
1/2 red onion, chopped
2 cloves garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1/3 cup extra-virgin olive oil
Salt and pepper

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.

BABY GREENS WITH MUSTARD VINAIGRETTE



Baby Greens with Mustard Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 5

1 rounded teaspoon grainy mustard
1 tablespoon red wine vinegar
3 tablespoons extra-virgin olive oil
6 to 8 ounces mixed baby greens, 1 sack
Salt and pepper

Steps:

  • Combine mustard and vinegar in the bottom of a bowl. Stream in extra-virgin olive oil, whisking dressing as oil is added. Add greens to the bowl. Toss and turn greens with tongs to evenly coat them with dressing. Season with salt and pepper, to taste.

BABY GREENS AND BERRY SALAD



Baby Greens and Berry Salad image

Provided by Food Network

Time 10m

Yield 6 Servings

Number Of Ingredients 8

1/2 cup Daisy Brand Light Sour Cream
1/4 cup frozen apple juice concentrate, thawed
1 tablespoon poppy seeds
1 teaspoon very finely chopped sweet onion
1/8 teaspoon salt
6 ounce package baby salad greens
3 cups fresh mixed berries
1/3 cup honey roasted sliced almonds

Steps:

  • 1.In a small bowl, beat the sour cream, apple juice concentrate, poppy seeds, onion and salt with wire whisk until blended.
  • 2.Divide the salad greens among 6 salad plates. Top each evenly with the berries.
  • 3.Drizzle with the dressing and sprinkle with almonds before serving.

BEANS AND GREENS SALAD



Beans and Greens Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 8

1 teaspoon zest, plus 1 lemon, juiced
1 small clove garlic, minced or grated
2 teaspoons Dijon mustard
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
Pinch freshly grated nutmeg
1 large or 2 small heads escarole, cleaned and dried, roughly chopped
1 (15-ounce) can cannellini beans, rinsed and drained

Steps:

  • Combine lemon zest, lemon juice, garlic, mustard, olive oil, salt, pepper and a pinch of nutmeg. Toss with greens and beans and serve.

BABY BELLA AND GREEN BEAN SALAD



Baby Bella and Green Bean Salad image

This is a recipe I got from the River Valley Ranch mushroom growers who sell mushrooms at my farmer's market every Sunday from June till October. I love this recipe, it goes great as a side dish to just about anything I barbecue during the summer.

Provided by Hey Jude

Categories     Vegetable

Time 32m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb fresh green beans, trimmed, cut in half
3 garlic cloves, minced
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1/2 teaspoon coarse salt (I used kosher salt)
fresh ground black pepper, to taste
1/4 cup olive oil
4 green onions, chopped
1/2 lb baby portabella mushrooms, thinly sliced
2 tablespoons chopped fresh parsley

Steps:

  • Heat salted water in a large saucepan until boiling; cook the beans until tender, about 7 minutes. Drain beans; set aside to cool.
  • Whisk together the garlic, vinegar, mustard, salt and pepper to taste in a small bowl; slowly whisk in the olive oil, adding in a steady stream, until smooth.
  • Combine the reserved beans, green onions, mushrooms and parsley in a large bowl. Pour dressing over vegetables; toss lightly.
  • Chill 30 minutes before serving.

Nutrition Facts : Calories 90.3, Fat 7, SaturatedFat 1, Sodium 173.5, Carbohydrate 6.6, Fiber 2.7, Sugar 1.6, Protein 2

Tips:

  • For the best flavor, use fresh baby greens and garlicky white beans.
  • If you don't have fresh herbs, you can use dried herbs, but use half the amount.
  • To make the salad more substantial, add some cooked protein, such as grilled chicken or tofu.
  • For a vegan version of the salad, use olive oil instead of butter.
  • Serve the salad immediately or store it in the refrigerator for up to 3 days.

Conclusion:

This baby greens and garlicky white bean salad is a delicious and healthy side dish or main course. It's packed with flavor and nutrients, and it's easy to make. So next time you're looking for a quick and easy salad recipe, give this one a try.

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