Best 4 Grilled Vegetable And White Bean Salad Recipes
Kick-off your summer cookouts with a refreshing and flavorful Grilled Vegetable and White Bean Salad. This vibrant salad is packed with grilled zucchini, bell peppers, red onions, and tender green beans, tossed in a zesty lemon-tahini dressing.
The medley of grilled vegetables offers a delightful smoky flavor, while the white beans add a creamy texture and boost of plant-based protein. This colorful salad is not only visually appealing but also a great source of vitamins, minerals, and fiber.
Whether you're looking for a light lunch option, a healthy side dish, or a vibrant addition to your next potluck, this Grilled Vegetable and White Bean Salad has you covered. With easy-to-follow instructions and a step-by-step video guide, you'll have this delicious salad on your table in no time.
So fire up your grill, gather your fresh vegetables, and let's create a salad that will tantalize your taste buds and leave you feeling satisfied and refreshed.
WHITE BEAN & VEGGIE SALAD
This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.
Provided by Katie Webster
Categories Quick & Easy Low-Calorie 20-Minute Dinner Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Combine greens, veggies, beans and avocado in a medium bowl. Drizzle with vinegar and oil and season with salt and pepper. Toss to combine and transfer to a large plate.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 29.7 g, Fat 24.6 g, Fiber 13.3 g, Protein 10.1 g, SaturatedFat 3.6 g, Sodium 321.3 mg, Sugar 2.9 g
GRILLED VEGETABLE AND WHITE BEAN SALAD
This came from the BBC's tv program Economy Gastronomy. They served this as part of a whole meal as a side dish with roast lamb. We made the whole meal, too, but the salad was the best part! This could be a main dish for a veggie meal.
Provided by SolightlyUK
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a griddle pan over a medium to high heat. Drizzle over the one T olive oil.
- Cook the peppers for 4 - 5 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan to a dish that can be kept warm and set aside.
- Add the onion rings to the pan the peppers were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the peppers and keep warm.
- Add the courgette slices to the pan the onion was cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the onions & peppers and keep warm.
- Add the mushrooms to the pan the courgettes were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the other veggies and keep warm.
- Add the griddled vegetables to a large serving bowl. Add the beans, tomatoes, basil leaves, rocket leaves and feta cheese and mix well to combine.
- Drizzle over the extra virgin olive oil and the balsamic vinegar, to taste. Season with salt and black pepper.
Nutrition Facts : Calories 260.3, Fat 9.8, SaturatedFat 4.4, Cholesterol 22.2, Sodium 554.5, Carbohydrate 35.2, Fiber 8.8, Sugar 9.7, Protein 12.3
GRILLED VEGETABLES AND WHITE-BEAN FATTOUSH
Grilled peppers and red onion are combined with briny feta and herb-coated cannellini beans in this take on a Lebanese fattoush salad. Pita chips and a generous drizzle of red-wine vinaigrette bring crunch and brightness.
Provided by Lauryn Tyrell
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Preheat a grill or broiler to medium-high. Stir together 2 tablespoons oil and harissa. Brush mixture over peppers and onion; season lightly with salt and pepper. Grill, turning once, until tender and charred in places, about 15 minutes.
- Whisk together vinegar and remaining 6 tablespoons oil; season with salt and pepper. Toss escarole with 2 tablespoons dressing; season with salt and pepper. Mound onto a serving platter.
- Toss beans and herbs with 2 more tablespoons dressing and pile alongside. Place grilled vegetables, feta, and pita chips next to greens and drizzle with more dressing. Serve.
CHERRY TOMATO AND WHITE BEAN SALAD
This simple salad makes a bright, tangy companion to grilled meat or fish. Marinating the red onions and garlic in the vinaigrette for 15 minutes not only diffuses their flavor but also softens their bite. This salad travels well and would be an excellent choice for a potluck or picnic. It's also supremely versatile, and can be dressed up with any soft herb like basil, tarragon or mint, and chile, in almost any form.
Provided by Lidey Heuck
Categories brunch, dinner, easy, quick, weekday, beans, vegetables, main course, side dish
Time 5m
Yield 4 servings
Number Of Ingredients 11
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.
Tips:
- Choose the right vegetables: For best results, select vegetables that are firm and in season. This will ensure that they grill properly and retain their flavor.
- Prepare your vegetables properly: Before grilling, make sure to clean and trim your vegetables. You may also want to marinate them in a mixture of olive oil, herbs, and spices to enhance their flavor.
- Grill your vegetables over medium heat: This will help them to cook evenly without burning. Be sure to turn the vegetables frequently so that they cook on all sides.
- Don't overcook your vegetables: Vegetables should be cooked until they are tender but still have a slight crunch. Overcooked vegetables will be mushy and bland.
- Serve your grilled vegetable salad immediately: This dish is best enjoyed when it is fresh and warm. You can also store the salad in the refrigerator for up to 3 days.
Conclusion:
Grilled vegetable and white bean salad is a delicious and healthy dish that is perfect for summer gatherings. It is easy to make and can be customized to your liking. With a variety of fresh vegetables, creamy white beans, and a tangy dressing, this salad is sure to be a hit. So next time you are looking for a light and refreshing meal, give this grilled vegetable and white bean salad a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #salads #side-dishes #vegetables
