**Indulge in a Symphony of Mediterranean Flavors with this White Bean and Olive Salad: A Culinary Journey Through Taste and Texture**
Prepare to embark on a culinary odyssey with our tantalizing White Bean and Olive Salad, an exquisite dish that embodies the vibrant spirit of the Mediterranean. This vibrant and delectable treat offers a harmonious balance of creamy white and plump, briny olives, intermingled with a medley of fresh herbs, zesty citrus, and a hint of salty cheese. Savor the velvety texture of the white kidney and cannellini, complemented by the crisp crunch of red onions and celery, while the tangy vinaigrette adds a lively dimension to every savory morsel. Don't miss out on the accompanying recipe for a tangy Lemon Vinaigrette, a versatile culinary creation that will elevate your salads, dressings, and marinades to new heights.
WHITE BEAN SALAD
Tip: Use any combination of fresh herbs you like: basil, parsley and mint are nice, and rosemary would also work well - as would fresh thyme or oregano.
Provided by Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place beans, celery, red pepper, vinegar, and oil in a medium bowl. Toss until well combined. Adjust seasonings with salt and pepper. Add basil and serve immediately.
- Morph: For a super quick white bean dip: puree the salad in a food processor or blender, add 1 or 2 dashes of hot sauce and serve on crackers or grilled bread.
Nutrition Facts : Calories 142 calorie, Fat 4 grams, SaturatedFat 0.5 grams, Carbohydrate 20 grams, Fiber 6 grams, Protein 5.5 grams
WHITE BEAN SALAD WITH GREEN OLIVES
Steps:
- Drain, rinse and drain white beans. Place in medium heavy saucepan and add onion halves (with cloves), bay leaf, and enough water to cover by an inch. Bring to the boil, reduce to barely a simmer, cover and cook 20 minutes. Add salt and pepper, and a little more water if none is visible when you tilt the pan, and cook another 2030 minutes until beans are creamy inside but still intact. Drain and remove onions and bay leaf. Let cool.
- Place white beans in a large bowl with olive, peppers, cucumbers, scallions and tomatoes. Make vinaigrette by placing vinegar in a small bowl and slowly drizzling in olive oil while whisking to form an emulsion. Pour vinaigrette over beans and vegetables, add parsley, and stir well. Taste and adjust seasoning if necessary. Serve at room temperature.
WHITE BEAN OLIVE SALAD
Make and share this White Bean Olive Salad recipe from Food.com.
Provided by iris5555
Categories Beans
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Whisk in a large bowl, olive oil, lemon juice and Dijon mustard.
- Add salt and pepper to taste.
- Add beans, onions and olives and toss to combine.
Nutrition Facts : Calories 376, Fat 8.5, SaturatedFat 1.2, Sodium 128.7, Carbohydrate 56.5, Fiber 14, Sugar 1.7, Protein 21.1
WHITE BEAN TOMATO SALAD
This end-of-summer favorite is light and fresh. It's ideal for using up the last of your garden's produce.-Mary Merchant, Island Pond, Vermont
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place tomatoes in a colander and sprinkle with salt; let stand for 1 hour. In a bowl, combine the remaining ingredients. Add tomatoes; toss gently. Refrigerate until serving.
Nutrition Facts : Calories 134 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 292mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
OLIVE GARDEN WHITE BEAN SALAD
This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery - Olive Garden's Italian Partners. The white kidney beans are pre-cooked for this recipe. This salad makes a wonderful appetizer along with toasted Italian bread slices.
Provided by Member 610488
Categories Spreads
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 tbsp olive oil in a saute pan. Add pancetta and cook slowly over medium heat until crispy. Add onion and saute until translucent. Add rosemary and cool for 1-2 minutes, then remove from heat.
- Combine red wine vinegar, tomatoes, salt, pepper, grated Parmesan, basil and 1/4 cup olive oil in a bowl. Add hot pancetta and onion to the bowl and allow to cool.
- Mix in the beans with the pancetta mixture and serve at room temperature.
- Serve with freshly grated Parmesan cheese and a drizzle of olive oil on top.
Nutrition Facts : Calories 423.7, Fat 22.9, SaturatedFat 3.8, Cholesterol 3.3, Sodium 1108.6, Carbohydrate 39.9, Fiber 14.2, Sugar 5.9, Protein 15.2
Tips:
- Choose the right beans: Great Northern beans, cannellini beans, or navy beans are all good choices for this salad. Avoid using beans that are too starchy, such as pinto beans or black beans.
- Cook the beans properly: Be sure to cook the beans until they are tender but still hold their shape. Overcooked beans will become mushy.
- Use a good quality olive oil: The olive oil is a key ingredient in this salad, so be sure to use a good quality oil that you enjoy the taste of.
- Add fresh herbs: Fresh herbs, such as parsley, basil, or oregano, will brighten up the flavors of this salad.
- Serve the salad chilled: This salad is best served chilled, so be sure to let it cool in the refrigerator for at least 30 minutes before serving.
Conclusion:
White Bean and Olive Salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own tastes. With a few simple ingredients, you can create a salad that is both healthy and flavorful. So next time you are looking for a new side dish to try, give this White Bean and Olive Salad a try. You won't be disappointed!
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