Best 3 Rosemary White Bean Salad Recipes

Feast your taste buds on a culinary journey with our versatile rosemary white bean salad, a dish that seamlessly blends flavors and textures to create a symphony of Mediterranean delight. Dive into this vibrant salad, brimming with protein-packed white beans, aromatic rosemary, tangy red onions, and a medley of fresh herbs. Drizzled with a zesty lemon vinaigrette, this salad offers a delightful balance of tang and freshness. Indulge in the creamy avocado and feta cheese variation, where creamy avocado lends a velvety texture, while feta adds a salty tang. For a vegan twist, try the avocado and walnut version, where crunchy walnuts provide a satisfying bite. Craving a smoky flavor? Opt for the roasted red pepper and feta variation, where roasted red peppers infuse a smoky sweetness, complemented by the tangy feta. No matter your preference, this versatile salad promises a flavor-packed experience that will tantalize your taste buds.

Here are our top 3 tried and tested recipes!

WHITE BEAN AND ROASTED POTATO SALAD WITH ROSEMARY

White Bean and Roasted Potato Salad With Rosemary image

Freshly cooked white beans hold their shape better than canned ones, so unless you're really pinched for time, cook the beans yourself for this hearty, lively winter salad. Serve it as a side dish for roasted meats or chicken. If you omit the anchovies in the dressing (use capers instead), it would be an excellent meatless main course. If you have time, it's best to give the beans a proper soak (4 to 12 hours); if not, just tack 30 to 60 minutes onto the cooking time, adding more water as needed to keep them entirely covered.

Provided by Melissa Clark

Categories salads and dressings, appetizer, side dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 17

Ingredients

1 1/2 cups dried cannellini or Great Northern beans
1 1/2 tablespoons plus 1 teaspoon coarse kosher salt, more to taste
2 bay leaves, torn
1 garlic clove, smashed
6 tablespoons extra-virgin olive oil
1 3/4 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch chunks
1/4 teaspoon black pepper
8 cups hearty winter greens, kale, collard greens, cabbage or mustard greens
2 teaspoons lemon juice, more to taste
4 anchovy fillets (see note)
2 garlic cloves
2 tablespoons red wine vinegar, more to taste
Large pinch kosher salt, more to taste
1/2 cup extra-virgin olive oil
Finely grated zest of 1 lemon
1 tablespoon chopped rosemary
Large pinch red chile flakes

Steps:

Put the beans in a bowl or pot, cover with water by 2 inches and add 1 1/2 tablespoons salt. Let soak 4 to 12 hours. Drain before using.
Put the soaked beans in a pot, cover with water by 2 inches and add 1/2 teaspoon salt, 1 bay leaf, the smashed garlic clove and 2 tablespoons oil. Bring to a boil, then simmer until tender, about 40 to 75 minutes, stirring occasionally. Season with more salt if needed.
Meanwhile, prepare the potatoes: Heat oven to 425 degrees. On a rimmed baking sheet, toss potatoes with 2 tablespoons oil, the remaining 1/2 teaspoon salt and the pepper and arrange in a single layer. Top with remaining bay leaf. Roast for 15 minutes, flip potatoes, then roast until golden and very tender, another 15 to 25 minutes.
While potatoes roast, make the dressing: In a blender, combine anchovies, garlic, vinegar and a large pinch of salt; blend until smooth, then blend in oil. Taste and add more salt or vinegar, or both, if needed. Transfer to a large bowl, stir in lemon zest, rosemary and chile flakes.
In a separate large bowl, toss greens with remaining 2 tablespoons oil, the lemon juice and a large pinch of salt. Arrange on a large serving platter.
Toss the warm potatoes and beans into the bowl with the dressing and mix well. Taste and add more salt if necessary, and vinegar. Arrange on top of greens and serve.

Nutrition Facts : @context http, Calories 359, UnsaturatedFat 20 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 474 milligrams, Sugar 2 grams

ROASTED ROSEMARY SHRIMP W/ARUGULA AND WHITE BEAN SALAD ON GARLIC

Roasted Rosemary Shrimp W/Arugula and White Bean Salad on Garlic image

Baked shrimp, marinated in fresh rosemary, lemon juice, and garlic, top a crisp salad of arugula drizzled with a homemade lemon-and-garlic vinaigrette. Serve with garlic ciabatta.

Provided by JackieOhNo

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 1/2 lbs jumbo shrimp, peeled and deveined
2 tablespoons fresh lemon juice
1/2 teaspoon minced fresh garlic
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
5 cups arugula leaves
1/2 cup vertically sliced red onion
1 (15 ounce) can cannellini beans, rinsed and drained
4 teaspoons olive oil
1 thinly sliced garlic clove
1/8 teaspoon salt
4 slices ciabatta (1/2-inch thick)

Steps:

Preheat oven to 400°.
To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done.
To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates.
To prepare garlic ciabatta: Heat olive oil in a small saucepan over medium-low heat. Add garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add slices of ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.

ROASTED ROSEMARY SHRIMP WITH ARUGULA & WHITE BEAN SALAD RECIPE - (4.5/5)

Roasted Rosemary Shrimp with Arugula & White Bean Salad Recipe - (4.5/5) image

Provided by á-28943

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 tablespoon fresh lemon juice
2 teaspoons fresh rosemary, minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 1/2 pounds jumbo shrimp, peeled and deveined
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon fresh garlic, minced
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
5 cups arugula leaves
1/2 cup red onion, vertically sliced
1 (15-ounce) can cannellini beans, rinsed and drained

Steps:

Preheat oven to 400°F. To prepare shrimp, combine first 6 ingredients in a medium bowl; stir with a whisk. Add shrimp to bowl; toss well. Cover and refrigerate 10 minutes. Arrange shrimp on a jelly-roll pan. Bake at 400° for 10 minutes or until shrimp are done. To prepare salad, combine 2 tablespoons juice and next 4 ingredients (through 1/8 teaspoon pepper) in a large bowl; stir with a whisk. Add arugula, onion, and beans to bowl; toss well. Divide salad and shrimp evenly among 4 plates. GARLIC CIABATTA: Heat 4 teaspoons olive oil in a small saucepan over medium-low heat. Add 1 thinly sliced garlic clove; cook until garlic begins to turn golden, stirring frequently. Remove from heat. Discard garlic; stir in 1/8 teaspoon salt. Heat a grill pan over medium-high heat; coat pan with cooking spray. Add 4 (1/2-inch-thick) slices ciabatta bread to pan; cook 2 minutes on each side or until lightly browned. Brush one side of each slice with garlic oil.

Tips and Conclusion

Tips:

For a creamier salad, use canned white beans. Just be sure to rinse and drain them well before using.
If you're using dried white beans, be sure to soak them overnight before cooking.
To save time, you can cook the white beans in a slow cooker on low for 6-8 hours.
For a more flavorful salad, use a variety of fresh herbs, such as rosemary, thyme, and basil.
If you don't have fresh herbs, you can use dried herbs. Just be sure to use half the amount of dried herbs as you would fresh herbs.
For a tangy dressing, use a combination of lemon juice, olive oil, and vinegar.
If you're looking for a creamy dressing, use a combination of mayonnaise, sour cream, and yogurt.
To add some crunch to the salad, add some chopped nuts, such as almonds, walnuts, or pecans.
For a more colorful salad, add some chopped vegetables, such as tomatoes, cucumbers, or bell peppers.

Conclusion:

Rosemary white bean salad is a delicious and versatile dish that can be enjoyed as a side dish, a main course, or a snack. It's also a great way to use up leftover white beans. With its simple ingredients and easy-to-follow instructions, this salad is a great option for busy weeknights or lazy weekends. So next time you're looking for a healthy and satisfying meal, give rosemary white bean salad a try. You won't be disappointed!

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