***Red Beans and Greens***
1 cup chunky prepared salsa, such as chipotle salsa
2 tablespoons extra-virgin olive oil, eyeball it
1 head escarole, chopped into small bite size pieces
1 (14-ounce) can red kidney beans, drained
1/2 red onion, chopped
Salt and pepper
Combine salad ingredients in a bowl, toss and adjust seasoning.
****Italian Mixed Salad****
2 teaspoons olive oil
12 ounces turkey sausage, casings removed
1/2 head romaine lettuce, cut into bite-size pieces
1/2 head butter lettuce, cut into bite-size pieces
1/4 head iceberg lettuce, cut into bite-size pieces
2 tomatoes, coarsely chopped
6 ounces Provolone, cubed
3/4 cup rinsed canned red kidney beans, patted dry
3/4 cup rinsed canned garbanzo beans, patted dry
Red Wine Vinaigrette, recipe follows
Salt and freshly ground black pepper
Heat the oil in a heavy medium skillet over medium-high heat. Add the sausage and cook
until brown and cooked through, breaking the sausage into bite-size pieces, about 5 to 8
minutes. Transfer the sausage to a plate. Cool to room temperature.
Chop and combine the lettuce, tomatoes, cheese, and cooked sausage in a large bowl. Add beans and enough vinaigrette to coat. Season the salad with salt and pepper, to
taste, and serve.
**Red Wine Vinaigrette**
1/2 cup red wine vinegar
3 tablespoons lemon juice
2 teaspoons honey
2 teaspoons salt
Freshly ground black pepper
1 cup olive oil
Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
***Mex Chopped Salad with Toasted Cumin Vinaigrette***
Cooking spray
2 ears fresh or frozen cob corn, thawed
4 reserved cooked chicken breast halves, diced
1 (15-ounce) can pinto beans, drained
1 cup Monterey Jack or pepper Jack cheese, shredded
1/2 cup Spanish olives, sliced
1/2 cup tomatoes, diced
1 Granny Smith apple, cored and diced
1/4 cup pickled jalapenos, sliced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons olive oil
1 teaspoon ground cumin
1/4 cup cider vinegar
Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat.
Place corn on hot pan and cook 3 to 5 minutes, until golden brown on all sides, turning frequently. Remove from heat and cool. When cool enough to handle, slice kernels from cob. Transfer kernels to a large bowl and add chicken, beans, cheese, olives, tomatoes, apple, jalapenos, and cilantro. Toss to combine.
For the dressing:
Heat oil in a large skillet over medium heat. Add cumin and cook 1 minute, or until fragrant. Remove from heat and whisk in vinegar. Add dressing to chicken mixture and toss to coat. Season to taste with salt and freshly ground black pepper.Does anyone have a healthy recipe for a salad that has beans in it? im trying to eat healthy and eat something
Edamame Salad Recipe
* 2 cups edamame beans (shelled)
* 1 pound green beans (trimmed)
* 8 oz cherry tomatoes (cut in half)
* 4-6 basil leaves (chopped)
* 1/4 cup balsamic vinegar
* 2 tbsp olive oil
* salt and pepper to taste
Directions
1. Bring a large pot of water to a boil. Cook the edamame beans for about 2-3 minutes, then drop in a cold-water bath. Cook the green beans for about 4 minutes, then drop in a cold-water bath. Drain and pat dry.
2. In a small bowl, whisk the balsamic vinegar and olive oil. In a large bowl, add the edamame, green beans, and tomatoes. Pour the oil and vinegar mixture over the vegetables, add the basil, and toss to coat. Sprinkle with salt and pepper to taste.
Broad bean, butter bean, courgette, pea and feta salad
Serves 10
Preparation time less than 30 mins
Cooking time 30 mins to 1 hour
Ingredients
250g/9oz podded broad beans, thick outside jacket removed
250g/9oz podded peas
2 x 410g/14oz tins butter beans, drained and rinsed
3 courgettes, thinly sliced
2 tbsp chopped lemon thyme
For the dressing:
120ml/8tbsp extra virgin olive oil
3 tbsp white wine vinegar
2tsp dijon mustard
1 tbsp dark brown sugar
200g/7oz feta cheese, crumbled
Preparing ahead:
Cook/prepare all the vegetables.
At least one hour in advance, toss the whole salad and chill.
Method
1. Cook the broad beans and peas in boiling, unsalted water for 2 - 3 minutes or until tender. Drain and refresh under running cold water. Add the butter beans and toss together.
2. Stir-fry the courgettes in 2 tbsp of the measured oil, tip into the bean mixture and season well with salt and pepper. Add the thyme leaves.
3. Whisk the remaining olive oil, white wine vinegar, dijon mustard and brown sugar together, season with salt and pepper. Toss into the bean salad along with the feta cheese. Pile into a bowl and chill until required.
Insalata di Cipolle e Fagioli
Massimo Ristorante Italiano, San Antonio
1 pound dried cannellini beans (white kidney beans) or other beans such as Great Northern or navy
2 tablespoons salt
2 medium white onions (red or yellow onions may be substituted, but yellow will make the salad rather sweet), chopped
1/4 cup chopped Italian parsley
1 cup extra-virgin olive oil
salt and freshly ground pepper to taste
1 tablespoon or more balsamic or other vinegar to taste (optional)
Put dried beans in a pot, cover with two inches of water, and soak overnight. Add 1 quart of water and salt and simmer, uncovered, until beans are tender, about 1 1/2 hours. Check water level periodically to be sure they do not boil dry.
Drain beans and rinse in cold water for 5 minutes to cool (or refrigerate). Toss with chopped onion, parsley, and olive oil. Season with salt, pepper, and vinegar. Serve cool or cold. Serves 6.
Mmmmmmmmmmm.....there's a big variety of canned beans, not just in tomato sauce!
My real faves are the red kidney beans, try to get the sort without sugar. They look amazing with sweetcorn, very Mexican and you can put a chilli/garlic sauce on them on a bed of cos (romano) lettuce. Or with grated carrots and watercress. Or in summat Moroccan with a flatbread. Canned butter beans are good with a garlic dressing. Haricot beans will go with anything. You can make your own hummus if you modge up chickpeas in a blender with tahini, garlic %26amp; lemon juice - tahini is sesame paste, btw, at a deli or health shop. Beans %26amp; brown rice are quite Zen!
Beans make a salad into a meal; have a wholegrain bread of some kind to mop up with. Keep the dressing quite light and minimal if trying to slim, ie. more vinegar/lemon juice than oil. But get the best virgin oil you can afford, you can then use less and it'll taste better (same goes for beer, coffee, chocolate, etc.)
And eat a rainbow every day!
Toss together your favorite lettuce with black beans (canned--rinse and drain first), a handful of corn (from the freezer--defrsot first) and a little bit of light shredded cheese. Use salsa as a dressing (thin it a bit with olive oil and vinegar if desired) for a great healthy tex mex salad. Good luck!
I ususally make a salad like this. It's my favorite.
Romain lettuce
chopped hard-boiled egg (protien)
garbanzo beans
kidney beans
olives
sunflower seeds
red onion
lite ranch dressing and a drizzle of balsamic vinegar too.
YUM
Garbanzo beans go great with any salad!
Lettuce
Tomato
Cheese
Garbanzo beans
Red onion
and desired dressing.
Three or four bean salad, include some onion and a sweet Italian style dressing.
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