Best 2 Shell Bean Salad Recipes

Shell bean salad is a delicious and versatile side dish that can be enjoyed as part of a main course or as a light snack. Made with cooked shell beans, which are also known as butter beans, lima beans or Madagascar beans, this salad is packed with protein and fiber. The beans are typically combined with a variety of other ingredients, such as vegetables, herbs, and a dressing, creating a dish that is both flavorful and nutritious. Shell bean salad is a great way to add some extra plant-based protein to your diet, and it can also be a good source of vitamins and minerals. With its fresh, vibrant flavors and satisfying texture, shell bean salad is a great choice for any occasion.

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SHELL BEAN SALAD WITH TOMATOES, CELERY AND FETA

Shell Bean Salad With Tomatoes, Celery and Feta image

This is a perfect end-of-summer farmers' market dish. It makes a nutritious main salad or a great starter or side dish.

Provided by Martha Rose Shulman

Categories weekday, salads and dressings

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 16

Ingredients

1 1/2 pounds shell beans (about 2 1/3 cups shelled)
1 onion, halved
7 cups water
3 large garlic cloves, peeled and crushed
A bouquet garni made with a few sprigs each of parsley and thyme, a sprig of sage and a bay leaf
Salt to taste
1 cup sliced or diced celery
1 pound tomatoes, cut in wedges, the wedges cut in half crosswise, or cut in large dice
1/2 cup crumbled feta (2 ounces)
1/2 cup chopped fresh herbs, such as parsley, basil, chives, tarragon, mint
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
Salt
freshly ground pepper to taste
1 garlic clove, minced or pureed
1/3 cup extra virgin olive oil

Steps:

Combine the beans, onion, water, crushed garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a simmer. Cover and simmer 45 minutes, or until the beans are tender. Taste and adjust salt. Remove and discard the onion, the bouquet garni and the garlic cloves. Drain though a strainer or colander set over a bowl.
In a large salad bowl, combine the beans, celery, tomatoes, feta and herbs. Sprinkle the tomatoes with sea salt if desired.
Mix together the vinegar, mustard, salt, pepper, garlic and olive oil. Toss with the salad, taste and adjust seasonings, and serve.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 951 milligrams, Sugar 3 grams, TransFat 0 grams

SHELL BEAN SALAD

Shell Bean Salad image

Purslane has a lemon undertone that sharply contrasts with the earthiness of the beans; look for it at farmers' markets or specialty stores from July to October. If purslane is not available, use watercress instead.

Provided by Martha Stewart

Yield Serves 8

Number Of Ingredients 20

Ingredients

For the Dressing:
2 garlic cloves, minced
1 jalapeno chile, seeds and ribs removed, chile finely chopped
1 small green bell pepper, seeds and ribs removed, pepper finely chopped
1/2 cup fresh flat-leaf parsley leaves, finely chopped
1/2 cup fresh cilantro leaves, finely chopped
5 tablespoons red-wine vinegar
3/4 teaspoon coarse salt
1/2 cup extra-virgin olive oil
Freshly ground pepper, to taste
For the Salad:
8 ounces fresh cranberry beans, shelled (about 3/4 cup)
6 ounces flat Italian beans, trimmed and cut into 1-inch pieces
6 ounces haricots verts, trimmed and cut into 1-inch pieces
8 ounces shelled edamame (about 1 1/2 cups)
8 ounces canned chickpeas, rinsed (about 1 1/4 cups)
1 cup small cherry tomatoes (red, orange, or yellow, or a combination)
1/2 bunch purslane (2 ounces)
Coarse salt and freshly ground pepper, to taste
Parchment Bread, substitute store-bought flatbread, for serving

Steps:

Make the Dressing: Whisk garlic, jalapeno, bell pepper, herbs, vinegar, and salt. Add oil in a slow, steady stream, whisking until emulsified. Season with pepper.
Make the Salad: Prepare an ice-water bath. Bring a large pot of water to a boil. Add cranberry beans, and cook 7 minutes. Add Italian beans and haricots verts, and cook 3 minutes. Add edamame, and cook 2 minutes more. Using a slotted spoon, transfer all the beans to the ice-water bath. Drain, and pat dry.
Toss beans, chickpeas, tomatoes, and purslane with dressing. Season with salt and pepper, and serve with bread.

Tips:

Choose fresh, tender beans: Look for beans that are plump and have a bright green color. Avoid beans that are wrinkled or have brown spots.
Cook the beans properly: Follow the instructions on the package of beans or use a reliable recipe. Undercooked beans can be tough and difficult to digest.
Let the beans cool completely: Before adding the beans to the salad, let them cool completely. This will help to prevent the salad from becoming watery.
Use a variety of ingredients: Don't be afraid to experiment with different ingredients in your shell bean salad. Some popular additions include diced tomatoes, cucumbers, onions, bell peppers, and feta cheese.
Dress the salad lightly: A simple vinaigrette or lemon-tahini dressing is all you need to flavor your shell bean salad. Avoid using too much dressing, as this can make the salad soggy.

Conclusion:

Shell bean salad is a delicious and versatile dish that can be enjoyed as a side dish or main course. It is a great way to use up leftover beans, and it is also a healthy and affordable option. With a little creativity, you can easily create a shell bean salad that everyone will enjoy.