Best 3 Spanish Tapas Bean Salad Recipes

**Spanish Tapas Bean Salad: A Culinary Journey into Spanish Cuisine**

Embark on a delightful culinary journey to the vibrant streets of Spain with our tantalizing Spanish Tapas Bean Salad. This vibrant dish, steeped in Spanish culinary traditions, offers a symphony of flavors and textures that will tantalize your taste buds. Dive into a medley of tender beans, crisp vegetables, and succulent seafood, all harmoniously blended with a zesty dressing. Discover the secrets of three distinct recipes that showcase the versatility of this classic Spanish tapa. From the traditional Andalusian Bean Salad, bursting with fresh tomatoes and bell peppers, to the seafood-laden Galician Bean Salad, brimming with the essence of the sea, and the hearty Cantabrian Bean Salad, featuring smoky chorizo and piquillo peppers, our collection caters to every palate. Prepare to be enchanted by the vibrant colors and captivating flavors that define this beloved Spanish dish.

Let's cook with our recipes!

SPANISH TAPAS BEAN SALAD

Spanish Tapas Bean Salad image

I love this cold served bean salad, it is even better after a day or so of marinating. If you don't like lima beans, substitute chickpeas.

Provided by Kanzeda

Categories Beans

Time 11h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dried lima beans
2 hard-boiled eggs, peeled and chopped
1/2 cup stuffed green olive, sliced
1 garlic clove, finely sliced
1 tablespoon parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon paprika
salt and pepper

Steps:

Soak beans in plenty of water overnight, then drain, Add the beans to a pan of boiling water, simmer covered over medium heat for 35 to 45 min until tender not mushy (time will depend on the size of the beans and soaking time) Drain.
Whisk olive oil, vinegar, paprika salt and pepper together.
Combine beans with remaining ingredients and toss with dressing.
Marinate at room temperature at least one hour before serving.
Can be refrigerated overnight before serving and the garlic flavor will be stronger.

SPANISH GREEN BEAN SALAD

Spanish Green Bean Salad image

I have been making this recipe for more than 25 years. It is easy-to-make and very colourful. Serve it cold, warm or at room temperature -- I prefer at room temp. It's a great make-ahead recipe because it keeps well for several days in the fridge. Adapted from a Better Homes and Gardens cookbook.

Provided by Leggy Peggy

Categories Vegetable

Time 16m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs green beans, trim ends and cut into 1-inch pieces
2 ounces red bell peppers, roasted, skinned and diced (in the USA, you can buy this in a jar as pimiento)
1/4 cup olive oil (or more)
2 tablespoons balsamic vinegar (white vinegar is also okay)
2 tablespoons lemon juice
1/2 small red onion, minced
2 tablespoons fresh parsley, chopped finely
1 -2 teaspoon sugar (depending on your sweet tooth)
1/4-1/2 teaspoon salt
1/8 teaspoon pepper
shredded lettuce, to serve

Steps:

Cook beans in the microwave for 6-7 minutes until crisp-tender. Or you can cook in a pan with a small amount of boiling water.
Put the next 9 ingredients (dressing) in a jar with a lid. Cover and shake well.
Pour dressing over beans, stir well and refrigerate (I usually put this all in a container with a tight-fitting lid and shake the dickens out of it).
Serve over shredded lettuce -- at whatever temperature you prefer. It takes at least an hour for this to come to room temperature after being in the fridge.

Nutrition Facts : Calories 140.8, Fat 9.4, SaturatedFat 1.3, Sodium 108.8, Carbohydrate 13.7, Fiber 4.5, Sugar 7.2, Protein 3

ESPINACAS CON GARBANZOS (SPINACH WITH GARBANZO BEANS)

Espinacas con Garbanzos (Spinach with Garbanzo Beans) image

This recipe can be eaten as a side dish or as a light meal. It's great with a grilled pork chop and some crusty bread. Its origins date back to North African cultures and is one of the very popular choices of tapas in Seville's bars.

Provided by Vanessa Moore

Categories Side Dish Vegetables Greens

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
½ onion, diced
1 (10 ounce) box frozen chopped spinach, thawed and drained well
1 (12 ounce) can garbanzo beans, drained
½ teaspoon cumin
½ teaspoon salt

Steps:

Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 26 g, Fat 4.9 g, Fiber 6.4 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 600.1 mg, Sugar 1.7 g

Tips:

Use fresh, high-quality ingredients for the best flavor.
Cook the beans according to the package directions or your preferred method.
Chop the vegetables into similar-sized pieces so they cook evenly.
Dress the salad with a flavorful vinaigrette or sauce.
Serve the salad immediately or chill it for later.

Conclusion:

Spanish tapas bean salad is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It's packed with flavor and nutrients, and it's sure to please everyone at your table. With its simple ingredients and easy-to-follow instructions, this salad is a great option for busy weeknights or special occasions alike. So next time you're looking for a new and exciting salad recipe, give Spanish tapas bean salad a try. You won't be disappointed!