Best 6 Simple Italian Bean Salad Recipes

ITALIAN BEAN SALAD

Steps:

• In a fine mesh strainer or colander, drain and rinse the beans with cold water. Add the beans to a medium bowl.
• Rinse some fresh parsley and snip the leaves off the stems until you can measure out 1/4 cup of loosely packed parsley. Add the parsley to the bowl of beans.
• In a liquid measuring cup, add the vinegar, olive oil and seasonings. Whisk them to blend, then pour the dressing over the beans. Toss the bean salad with two spoons to mix it.
• Serve the bean salad at room temperature or slightly chilled. Store leftovers in the refrigerator for up to five days. Stir the bean salad again before serving it.

ITALIAN GREEN BEAN SALAD

Steps:

• Fill a 6-qt. stockpot two-thirds full with water; bring to a boil. Add beans; cook, uncovered, 8-10 minutes or until crisp-tender. Remove beans and immediately drop into ice water. Drain and pat dry., Combine beans, peppers, basil and pine nuts. In a small bowl, whisk oil, lemon juice and seasonings until blended. Drizzle over bean mixture; toss to coat.,

SIMPLE ITALIAN BEAN SALAD

Steps:

• In a large bowl, combine the spring onions, garlic and chili.
• Add the three cans of beans and mix thoroughly.
• Whisk together the olive oil and white wine vinegar and season.
• Drizzle over the bean salad and stir in with the parsley.
• Serve straight away or refrigerate until ready.

ITALIAN BEAN SALAD

Steps:

• In a bowl, combine beans and onion. Add dressing and salt; toss to coat. Cover and chill until serving.

EASY ITALIAN BEAN SALAD

Steps:

• Finely chop the spring onions and put into a bowl with the garlic and the chilli. Mix in the cannellini beans and the butter beans. Whisk the olive oil with the white wine vinegar and add plenty of seasoning. Stir through the salad with plenty of chopped parsley.

VERY BEST ITALIAN BEAN SALAD

Steps:

• Thinly slice the red onion and add to a large mixing bowl.
• Quarter the cucumber, remove the seeds with a spoon and dice, then add to the bowl with the red onion.
• Dice 1 or 2 ribs of celery and add it to the bowl.
• With you hands grab a big fist full of parsley and tear it off, then finely chop the parsley and add to the bowl. (Probably about 1 ½ cups of loosely chopped parsley).
• Add the drained and rinsed chickpeas, kidney beans, and cannellini beans and green beans to the bowl.
• In a liquid measuring cup or small bowl, combine the olive oil, red wine vinegar/balsamic vinegar mixture, oregano, salt, and pepper, and whisk together.
• Pour the dressing over the salad and mix well until evenly distributed.
• Taste to adjust an seasonings. It might need a little more salt according to your taste.