Best 3 Spanish Tapas Bean Salad Recipes

In the vibrant tapestry of Spanish cuisine, tapas hold a special place, capturing the essence of communal dining and the rich flavors of the region. Among these delightful offerings, the Spanish tapas bean salad stands out as a culinary masterpiece, a symphony of textures, colors, and tastes that will tantalize your palate and transport you to the heart of Spain.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN SPANISH GREEN BEAN SALAD

Vegan Spanish Green Bean Salad image

This vegan Spanish green bean salad is great as a side with paella.

Provided by chefcs

Categories Salad Vegetable Salad Recipes Green Bean Salad Recipes

Time 3h20m

Yield 8

Number Of Ingredients 11

Ingredients

2 pounds fresh green beans, trimmed and cut into 1-inch pieces
¼ cup extra-virgin olive oil, or more as needed
¼ cup roasted red peppers, drained and chopped
½ red onion, minced
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons finely chopped fresh parsley
1 teaspoon light brown sugar, or to taste
¼ teaspoon salt, or more to taste
⅛ teaspoon ground black pepper
4 cups shredded lettuce, or to taste

Steps:

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until crisp-tender, 6 to 7 minutes. Drain and place into a bowl.
Combine olive oil, roasted red peppers, red onion, balsamic vinegar, lemon juice, parsley, brown sugar, salt, and pepper in a small jar with a lid. Seal and shake vigorously until dressing is well blended.
Pour dressing over green beans and mix to combine. Refrigerate for a minimum of 2 hours for flavors to combine. Remove about 1 hour before serving to allow to come to room temperature. Serve over shredded lettuce.

Nutrition Facts : Calories 112.3 calories, Carbohydrate 11.2 g, Fat 7.2 g, Fiber 4.4 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 108.4 mg, Sugar 3.7 g

SPANISH TAPAS BEAN SALAD

Spanish Tapas Bean Salad image

I love this cold served bean salad, it is even better after a day or so of marinating. If you don't like lima beans, substitute chickpeas.

Provided by Kanzeda

Categories Beans

Time 11h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dried lima beans
2 hard-boiled eggs, peeled and chopped
1/2 cup stuffed green olive, sliced
1 garlic clove, finely sliced
1 tablespoon parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon paprika
salt and pepper

Steps:

Soak beans in plenty of water overnight, then drain, Add the beans to a pan of boiling water, simmer covered over medium heat for 35 to 45 min until tender not mushy (time will depend on the size of the beans and soaking time) Drain.
Whisk olive oil, vinegar, paprika salt and pepper together.
Combine beans with remaining ingredients and toss with dressing.
Marinate at room temperature at least one hour before serving.
Can be refrigerated overnight before serving and the garlic flavor will be stronger.

SPANISH GREEN BEAN SALAD

Spanish Green Bean Salad image

I have been making this recipe for more than 25 years. It is easy-to-make and very colourful. Serve it cold, warm or at room temperature -- I prefer at room temp. It's a great make-ahead recipe because it keeps well for several days in the fridge. Adapted from a Better Homes and Gardens cookbook.

Provided by Leggy Peggy

Categories Vegetable

Time 16m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs green beans, trim ends and cut into 1-inch pieces
2 ounces red bell peppers, roasted, skinned and diced (in the USA, you can buy this in a jar as pimiento)
1/4 cup olive oil (or more)
2 tablespoons balsamic vinegar (white vinegar is also okay)
2 tablespoons lemon juice
1/2 small red onion, minced
2 tablespoons fresh parsley, chopped finely
1 -2 teaspoon sugar (depending on your sweet tooth)
1/4-1/2 teaspoon salt
1/8 teaspoon pepper
shredded lettuce, to serve

Steps:

Cook beans in the microwave for 6-7 minutes until crisp-tender. Or you can cook in a pan with a small amount of boiling water.
Put the next 9 ingredients (dressing) in a jar with a lid. Cover and shake well.
Pour dressing over beans, stir well and refrigerate (I usually put this all in a container with a tight-fitting lid and shake the dickens out of it).
Serve over shredded lettuce -- at whatever temperature you prefer. It takes at least an hour for this to come to room temperature after being in the fridge.

Nutrition Facts : Calories 140.8, Fat 9.4, SaturatedFat 1.3, Sodium 108.8, Carbohydrate 13.7, Fiber 4.5, Sugar 7.2, Protein 3

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your salad.
Don't overcook the beans: They should be tender but still have a slight bite to them.
Use a variety of beans: This will give your salad a more complex flavor and texture.
Don't be afraid to experiment with different dressings: There are many different ways to dress a bean salad, so find one that you like.
Serve the salad immediately or chill it for later: This salad is delicious either way.

Conclusion:

Spanish tapas bean salad is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover beans, and it is also a healthy and nutritious meal. This salad is also very versatile, so you can easily customize it to your own liking. So next time you are looking for a quick and easy meal, give Spanish tapas bean salad a try.