CANNELLINI BEAN SALAD GIADA RECIPES

Name: Tuscan Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups); 1 head Romaine lettuce, torn; 1 (15-ounce) can cannellini beans, drained and rinsed; 1/2 cup pitted black olives; 1/2 red onion, cut into slivers; 1 lemon, juiced; 1/4 cup extra-virgin olive oil; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper; 1 ounce shaved Parmesan (about 1/2 cup)

TUSCAN SALAD RECIPE | GIADA DE LAURENTIIS | FOOD NETWORK

Tuscan Salad Recipe | Giada De Laurentiis | Food Network image

Provided by Giada De Laurentiis

Total Time 15 minutes

Prep Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup pitted black olives
1/2 red onion, cut into slivers
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about 1/2 cup)

Steps:

Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

Nutrition Facts : Calories 305 calorie, FatContent 19 grams, SaturatedFatContent 3 grams, CholesterolContent 6 milligrams, SodiumContent 693 milligrams, CarbohydrateContent 26 grams, FiberContent 9 grams, ProteinContent 11 grams, SugarContent 5 grams

PECORINO AND BEAN SALAD RECIPE | GIADA DE LAURENTIIS ...

Pecorino and Bean Salad Recipe | Giada De Laurentiis ... image

Provided by Giada De Laurentiis

Categories side-dish

Total Time 6 minutes

Prep Time 5 minutes

Cook Time 1 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 teaspoons finely chopped fresh rosemary leaves
2 cups (9 ounces) shelled edamame beans
1 (15-ounce) can cannellini beans, drained and rinsed
5 ounces pecorino, cut into 1/2-inch chunks
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon kosher salt
1/4 teaspoon finely ground black pepper

Steps:

In a small, nonstick skillet, heat the oil over medium-low heat. Add the garlic and cook until fragrant, but not brown, about 30 seconds. Remove the pan from the heat and stir in the rosemary. Set aside.
Combine the edamame beans, cannellini beans, cheese, parsley, and salt and pepper in a serving bowl. Add the garlic mixture and toss well until all the ingredients are coated.

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