Best 8 Warm White Bean And Steak Salad Recipes

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**Savory and Comforting: A Warm White Bean and Steak Salad Odyssey**

Indulge in a culinary journey with our warm white bean and steak salad, a symphony of flavors and textures that will tantalize your taste buds. This hearty salad combines succulent grilled steak, creamy white beans, crisp greens, and a medley of fresh vegetables, all tossed in a tangy and flavorful dressing. With variations ranging from classic to contemporary, this versatile dish offers a delightful option for every palate. From the simplicity of a classic Caesar dressing to the vibrant burst of a citrus vinaigrette, each recipe promises a unique taste experience. So, prepare to embark on a culinary adventure and discover the perfect warm white bean and steak salad recipe to warm your soul and satisfy your cravings.

Let's cook with our recipes!

SKIRT STEAK WITH WARM BEAN SALAD



Skirt Steak with Warm Bean Salad image

A quick sear on flavorful skirt steak and a fast sautee of colorful veggies is all it takes to put a satisfying dinner on the table in 20 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 20m

Number Of Ingredients 9

3 teaspoons extra-virgin olive oil
1 1/4 pounds skirt steak, cut into 4 pieces and patted dry
Coarse salt and ground pepper
3/4 pound green beans, trimmed and cut into 1 1/2-inch pieces
2 small garlic cloves, thinly sliced
8 ounces grape tomatoes
1 can (15.5 ounces) cannellini beans, rinsed and drained
1 tablespoon plus 2 teaspoons red-wine vinegar
Handful fresh basil leaves, torn

Steps:

  • In a large skillet, heat 1 teaspoon oil over medium-high. Season steak with salt and pepper. Cook steak (in batches if necessary) until browned, 3 to 5 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest.
  • Rinse out skillet and return to heat, along with 2 teaspoons oil. Add green beans and cook 2 minutes. Add garlic and tomatoes and cook, stirring occasionally, until tomatoes begin to burst, 3 minutes. Add cannellini beans and vinegar and cook, stirring, until beans are heated through, about 2 minutes. Remove from heat; season to taste with salt and pepper and sprinkle with basil.
  • Thinly slice steak against the grain and divide among 4 plates. Serve with bean salad.

Nutrition Facts : Calories 445 g, Fat 23 g, Fiber 8 g, Protein 35 g

STEAK SALAD



Steak Salad image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 15

1/2 head romaine lettuce, cut into bite-size pieces
1 large head Belgian endive, thinly sliced crosswise (about 1 1/2 cups)
1/2 red onion, thinly sliced into rings
3 cups fresh baby arugula
12 cherry tomatoes, halved
4 ounces Gorgonzola, coarsely crumbled
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
1 pound steak (such as New York, rib-eye or filet mignon), pan-fried or grilled and chilled
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil

Steps:

  • In a large bowl, combine the romaine lettuce, Belgian endive, red onion, baby arugula and cherry tomatoes, and half of the cheese. Toss the salad with enough vinaigrette to coat. Season the salad with salt and pepper, to taste. Arrange the salad on a platter.
  • Cut the steaks crosswise into thin slices. Arrange the steak slices atop the salad and sprinkle with the remaining cheese. Drizzle more vinaigrette over the steak slices and serve.
  • Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

ROASTED VEGETABLE-STEAK SALAD



Roasted Vegetable-Steak Salad image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

8 ounces green beans, trimmed
1 small red onion, thinly sliced
4 carrots, thinly sliced
2 small russet potatoes, thinly sliced
2 tablespoons extra-virgin olive oil
11/2 tablespoons whole-grain mustard
Kosher salt and freshly ground pepper
1 pound sirloin steak (about 1/2 inch thick), trimmed of excess fat
1 teaspoon Italian seasoning
1/4 cup red wine vinegar
1 head romaine lettuce, thinly sliced
3 heads Belgian endive, thinly sliced

Steps:

  • Preheat the oven to 400 degrees F. Place the green beans and onion on 1 baking sheet and the carrots and potatoes on another; toss each with 1/2 tablespoon olive oil and 1/2 tablespoon mustard. Season with salt and pepper. Roast until tender and crisp, about 12 minutes for the beans and onion, and about 20 minutes for the carrots and potatoes.
  • Sprinkle the steak with the Italian seasoning and 1/4 teaspoon each salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak; cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes.
  • Let the skillet cool slightly, then add the vinegar, the remaining 1/2 tablespoon mustard and 1/4 teaspoon salt. Cook over medium heat, scraping up any browned bits, about 1 minute.
  • Toss the romaine and endive with the roasted vegetables and all but 1 tablespoon of the vinegar mixture in a large bowl. Slice the steak; serve over the salad. Drizzle with the reserved vinegar mixture.

Nutrition Facts : Calories 340 calorie, Fat 12 grams, SaturatedFat 3 grams, Cholesterol 46 milligrams, Sodium 735 milligrams, Carbohydrate 30 grams, Fiber 7 grams, Protein 30 grams

WARM THREE-BEAN SALAD



Warm Three-Bean Salad image

This classic American picnic salad gets a modern makeover with frozen green beans, white cannellini beans, edamame beans and a grainy mustard vinaigrette. In addition to being delicious, beans are also an excellent source of fiber and protein.

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook a 12-ounce bag cut green beans as the label directs. Whisk 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon grainy mustard, 1 minced garlic clove and 1/2 teaspoon each salt and pepper in a bowl. Cook 1 chopped red onion in olive oil in a skillet over medium-high heat, 2 minutes. Add one 15-ounce can drained cannellini beans, one 10-ounce bag thawed frozen edamame and the green beans; heat through. Toss with the dressing, sprinkle with parsley.

WHITE BEAN AND ARUGULA SALAD



White Bean and Arugula Salad image

Provided by Ina Garten

Categories     appetizer

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

3/4 pound dried cannellini beans
2 tablespoons plus 1/2 cup good olive oil
1 red onion, halved lengthwise and sliced into 1/4-inch-thick half-rounds
2 ounces sun-dried tomatoes in oil, drained and small-diced
4 teaspoons minced garlic (4 cloves)
2 teaspoons minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
2 ounces thinly sliced prosciutto, small-diced
1 teaspoon grated lemon zest
1/4 cup freshly squeezed lemon juice (2 lemons)
Kosher salt and freshly ground black pepper
2 ounces baby arugula

Steps:

  • The night before, place the beans in a large bowl and add water to cover by 2 inches. Soak overnight in the refrigerator. The following day, drain the beans, rinse under cold water, and drain again.
  • Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat. Add the red onion and saute over medium-low heat for 7 to 9 minutes, until wilted. Add the beans and enough water to cover them by 3 inches. Bring to a boil and skim off any foam that rises to the surface. Reduce the heat and simmer gently for 45 minutes, until tender. Drain the beans and onions and transfer to a mixing bowl.
  • Meanwhile, heat the 1/2 cup of olive oil in a 10- to 12-inch saute pan over medium-high heat. Add the sun-dried tomatoes, garlic, rosemary, red pepper flakes, and prosciutto and cook for 4 to 5 minutes, until fragrant. Pour the hot oil mixture over the warm drained beans, tossing well. Allow to cool for 10 minutes only. While still warm, stir in the lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon black pepper. Place in a large, shallow serving bowl, surround with arugula, taste for seasonings, and serve warm or at room temperature.

WARM WHITE BEAN SALAD



Warm White Bean Salad image

Fresh lemon juice adds another layer of flavor to this side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 25m

Number Of Ingredients 9

1 tablespoon olive oil
1/2 small red onion, diced
2 medium carrots, halved lengthwise and thinly sliced
1 medium red bell pepper, ribs and seeds removed, diced
1 clove garlic, slivered
1 can (19 ounces) cannellini beans, drained and rinsed
1 teaspoon grated lemon zest
Coarse salt and ground pepper
2 teaspoons fresh lemon juice

Steps:

  • In a small saucepan, heat oil over medium heat. Add onion and carrots; cook, stirring frequently, until onion is lightly browned, about 5 minutes. Add bell pepper and garlic; cook, stirring, until pepper is crisp-tender, about 3 minutes.
  • Stir in beans, lemon zest, and 1 cup water, and season with salt and pepper; bring to a boil. Reduce to a simmer; cover, and cook until beans have absorbed most of the liquid, about 10 minutes. Stir in lemon juice; season again with salt and pepper.

Nutrition Facts : Calories 147 g, Fat 4 g, Fiber 5 g, Protein 6 g

WARM TUSCAN BEAN SALAD



Warm Tuscan Bean Salad image

Linda Arnold of Edmonton, Alberta sends this dressed up, white bean side dish that's coated in a tangy homemade vinaigrette. She says, "This is often a quick lunch and it also meets my gluten free diet needs."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 small onion, thinly sliced
1 small green pepper, chopped
1 garlic clove, minced
3 teaspoons olive oil
1 large tomato, coarsely chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) cannellini beans, rinsed and drained

Steps:

  • In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.

Nutrition Facts : Calories 136 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 285mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

WARM WHITE BEAN SALAD



Warm White Bean Salad image

Make and share this Warm White Bean Salad recipe from Food.com.

Provided by CookingONTheSide

Categories     Onions

Time 5m

Yield 4 serving(s)

Number Of Ingredients 10

4 teaspoons olive oil
4 plum tomatoes, chopped
1 onion, minced
1/4 cup green bell pepper, diced
1/4 cup red pepper, diced
2 tablespoons fresh sage, minced (or 1 t dried minced sage)
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (16 ounce) can cannellini beans, rinsed and drained

Steps:

  • Heat the oil in medium nonstick skillet.
  • Add the tomatoes, onion, bell pepper, sage, garlic, salt and pepper; cook, stirring occasionally, until the sauce thickens, about 5 minutes.
  • Take off the heat and stir in the beans.

Tips:

  • To save time, use pre-cooked steak or chicken.
  • For a vegetarian version, substitute grilled tofu or tempeh for the steak.
  • Add other vegetables to the salad, such as roasted sweet potatoes, grilled zucchini, or sautéed mushrooms.
  • Top the salad with a poached or fried egg for extra protein.
  • For a more flavorful dressing, whisk in a tablespoon of Dijon mustard or balsamic vinegar.

Conclusion:

This warm white bean and steak salad is a hearty and healthy meal that is perfect for a quick lunch or dinner. It is packed with protein, fiber, and vegetables, and the dressing is light and flavorful. With a few simple tips, you can easily customize this salad to your liking, so you can enjoy it time and time again.

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