BEAN SALAD WITH ITALIAN DRESSING RECIPES

Name: Ridiculously Easy Bean Salad
Prep time: 10 min
Total time: 10 min
Yield: Makes about 6 cups
Cuisine: American
Ingredients: 3 (15-ounce) cans beans, drained and rinsed or use 4u00A0½ cups cooked beans; 1/2 medium onion, finely chopped (about 3/4 cup); 1 medium cucumber, finely chopped (about 2 cups); 3 tablespoons drained capers; 1/2 cup (60 grams) finely chopped fresh parsley, see notes; 3/4 teaspoon dried oregano, see notes; 1/4 cup (60 ml) red wine vinegar; 1/4 cup (60 ml) extra-virgin olive oil; 1 teaspoon Dijon mustard; 1 to 2 teaspoons honey or maple syrup, optional; 3/4 teaspoon fine sea salt, plus more to taste; 1/4 teaspoon fresh ground black pepper

RIDICULOUSLY EASY BEAN SALAD - INSPIRED TASTE

Ridiculously Easy Bean Salad - Inspired Taste image

The beans you choose to use for this simple bean salad is up to you. Both canned or home cooked beans will work. When using canned, drain and rinse the beans first before adding to the salad.

Provided by Adam and Joanne Gallagher

Total Time 10 minutes

Prep Time 10 minutes

Yield Makes about 6 cups

Number Of Ingredients 12

Ingredients

3 (15-ounce) cans beans, drained and rinsed or use 4 ½ cups cooked beans
1/2 medium onion, finely chopped (about 3/4 cup)
1 medium cucumber, finely chopped (about 2 cups)
3 tablespoons drained capers
1/2 cup (60 grams) finely chopped fresh parsley, see notes
3/4 teaspoon dried oregano, see notes
1/4 cup (60 ml) red wine vinegar
1/4 cup (60 ml) extra-virgin olive oil
1 teaspoon Dijon mustard
1 to 2 teaspoons honey or maple syrup, optional
3/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon fresh ground black pepper

Steps:

Add chopped onions to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This step helps to remove some of the 'raw' flavor of the onion so that it does not overpower the salad.
Meanwhile, in the bottom of a large bowl, whisk together the vinegar, olive oil, mustard, salt and pepper. Taste the dressing and then adjust with more salt/pepper. If the dressing tastes too abrasive, whisk in 1 to 2 teaspoons of honey or maple syrup to balance out the vinegar.
Add the beans, drained onion, cucumber, parsley, capers and dried oregano. Toss well, cover and chill in the refrigerator at least 1 hour to allow the beans to marinate in the dressing.
The salad will keep stored in an airtight container in the fridge up to 4 days.

Nutrition Facts : ServingSize about 1/2 cup, Calories 135, FatContent 6.3g, SaturatedFatContent 0.8g, CholesterolContent 0mg, SodiumContent 343.5mg, CarbohydrateContent 16g, FiberContent 4.3g, SugarContent 3.2g, ProteinContent 4.7g

WHITE BEAN TUNA SALAD RECIPE | GIADA DE LAURENTIIS | FOOD ...

White Bean Tuna Salad Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Categories main-dish

Total Time 10 minutes

Prep Time 10 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 (6-ounce) cans dark meat tuna, packed in olive oil
2 (15-ounce) cans cannelini white beans, drained and rinsed
1/3 cup small capers, nonpareil in brine, drained and rinsed
6 tablespoons red wine vinegar
Sea salt and fresh ground black pepper
1 medium red onion, thinly sliced
1 1/2 cups cherry tomatoes
2 cups fresh arugula
6 fresh basil leaves

Steps:

In a large bowl, add the tuna, reserving the olive oil in a separate small bowl. Break tuna into bite-size pieces with a large fork. Add the beans and capers. Into the bowl of olive oil, add the red wine vinegar. You should have 1 part vinegar to 2 parts oil - add more extra-virgin olive oil if necessary. Season with salt and pepper. Pour dressing on the tuna, bean and caper mixture and allow the flavors to infuse while slicing the vegetables. Add the onion and tomatoes to tuna mixture and toss gently.
Place the arugula on large decorative platter and top with tuna mixture. Tear fresh basil leaves over the top and serve immediately.

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