Best 6 Warm Cannellini Bean And Herb Salad Recipes

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Indulge in the delectable flavors of a warm cannellini bean and herb salad, a dish that perfectly encapsulates the essence of freshness and nourishment. This culinary creation takes you on a journey through a medley of textures and tastes, featuring tender cannellini beans embraced by a vibrant symphony of herbs. As you relish each bite, you'll be transported to a realm of culinary delight, where simple ingredients come together to create an extraordinary dish. Get ready to embark on a culinary adventure as we unveil the secrets behind crafting the perfect warm cannellini bean and herb salad, a dish that will tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

BEAN SALAD WITH LEMON AND HERBS



Bean Salad with Lemon and Herbs image

Categories     Side     Vegetarian     High Fiber     Green Bean     Legume     Spring     Summer     Healthy     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 6 servings

Number Of Ingredients 12

2 cups fresh cooked shell beans (such as cannellini or cranberry)
1 14-ounce can cannellini beans or chickpeas
6 ounces green beans (trimmed, cut into 1" pieces)
1/4 cup fresh parsley leaves with tender stems
1/4 cup olive oil
3 tablespoons chopped fresh chives
2 tablespoons chopped capers
1 tablespoon finely grated lemon zest
2 tablespoons lemon juice
1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes
Salt
Pepper

Steps:

  • Toss 2 cups fresh cooked shell beans (such as cannellini or cranberry) or one 14-ounce can cannellini beans or chickpeas, rinsed, 6 ounces green beans (trimmed, cut into 1" pieces), 1/4 cup fresh parsley leaves with tender stems, 1/4 cup olive oil, 3 tablespoons chopped fresh chives, 2 tablespoons chopped capers, 1 tablespoon finely grated lemon zest, 2 tablespoons lemon juice, and 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes in a large bowl; season with salt and pepper.

CANNELLINI BEAN SALAD



Cannellini Bean Salad image

Here's a perfect side dish for a backyard picnic or barbecue. Celery and red pepper accent this bean salad that's dressed with a mild oil and vinegar dressing. Dorothy Majewski of Vienna, Virginia shares the recipe.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 7 servings.

Number Of Ingredients 10

2 cans (15 ounces each) cannellini beans, rinsed and drained
3 celery ribs with leaves, sliced
3/4 cup chopped red onion
1/2 cup chopped sweet red pepper
1/2 cup minced fresh parsley
1/4 cup chopped green onions
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, toss the beans, celery, red onion, red pepper, parsley and green onions. In a small bowl, combine the oil, vinegar, salt and pepper. Pour over salad and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 145 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

TURKISH BEAN AND HERB SALAD



Turkish Bean and Herb Salad image

The authentic version of this sweet, fragrant bean salad requires about three times as much olive oil. In Turkey, borlotti beans or red beans would be used; I prefer pink beans, available in many supermarkets. The salad is adapted from a recipe by the cookbook author Clifford Wright.

Provided by Martha Rose Shulman

Categories     salads and dressings

Time 2h30m

Yield Serves eight

Number Of Ingredients 12

1 pound pink beans, borlotti beans, cranberry beans, kidney beans or pintos, washed, picked over, and soaked for at least four hours in 2 quarts water
1 yellow onion, cut in half across the equator
8 garlic cloves, 2 lightly crushed, the rest coarsely chopped or sliced
1 bay leaf
Salt to taste
1/4 cup extra virgin olive oil
1 large red onion, cut in half lengthwise, then in thin slices across the grain
1 teaspoon sugar
1 pound tomatoes
1 bunch fresh dill, stemmed and coarsely chopped (about 1/2 cup)
Leaves from 1 bunch flat-leaf parsley, finely chopped (about 1 cup)
2 tablespoons fresh lemon juice (optional), plus 2 lemons, cut into wedges, for serving

Steps:

  • Combine the beans and their soaking water with the two crushed garlic cloves, the halved yellow onion and the bay leaf. Bring to a boil. Reduce the heat, cover and simmer one hour. Add salt to taste, and continue to simmer until tender but intact, about 30 minutes. Remove from the heat. Discard the onion halves, garlic cloves and bay leaf, and carefully drain the beans through a colander or strainer set over a bowl.
  • Meanwhile, cut the tomatoes in half across the equator. Set a strainer over a bowl, and squeeze out the seeds from the tomatoes into the strainer. Rub the gelatinous seed sacs against the strainer to extract the juice, and discard the seeds. Grate the tomatoes against the large holes of a box grater set in a wide bowl, and discard the skins. Add the juice from the strained seeds to the grated tomatoes, and stir together.
  • Heat 2 tablespoons of the olive oil in a large, heavy casserole or Dutch oven over medium heat, and add the onion. Cook, stirring often, until very soft but not browned, 8 to 10 minutes. Add a generous pinch of salt and the garlic, and continue to cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Stir in the sugar, half the tomatoes and half the herbs. Reduce the heat to low, and cook, stirring often, until the mixture has cooked down to a fragrant sauce, about 15 minutes. Stir in the beans, 1/2 cup of broth and the remaining tomatoes. Cover and simmer for another 25 minutes, stirring often. Remove from the heat, stir in the remaining herbs and olive oil, and season to taste with salt and pepper. Cover and allow to cool. Stir in the lemon juice if desired, and serve with lemon wedges. If the beans seem dry, add more of the bean broth to taste.

Nutrition Facts : @context http, Calories 282, UnsaturatedFat 6 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 16 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams

WARM CANNELLINI BEANS WITH SAGE



Warm Cannellini Beans With Sage image

The beans(you may use great northern beans instead) make their own rich sauce as they slowly simmer in their own broth with onions, fruity olive oil, and sage. For a simple, satisfying meal, serve with crusty sourdough bread and thin shavings of Parmesan cheese. Feel free to add in more veggies, like carrots, celery, etc. You may just need to add in a little more water near the end. Adapted from Fields of Greens restaurant cookbook.

Provided by Sharon123

Categories     Onions

Time 1h40m

Yield 4-6

Number Of Ingredients 12

2 cups dried cannellini beans, sorted and soaked overnight (about 12 oz.or use great northern beans)
6 cups water
1 bay leaf
2 fresh thyme sprigs (or winter savory sprigs)
10 fresh sage leaves
2 tablespoons extra virgin olive oil
1 medium yellow onion, cut into 1/2-inch pieces
salt
freshly ground black pepper
4 cloves garlic, finely chopped
1/3 cup dry white wine
1/2 tablespoon Italian parsley, chopped

Steps:

  • Drain the soaked beans and rinse them well. Pour into a large saucepan with the water, bay leaves, savory, and 2 of the sage leaves.
  • Bring to a boil, then reduce heat and simmer, uncovered, until tender, about 35-40 minutes. Watch closely during the last 5-10 minutes to make sure the skins have softened and the beans have opened but still hold their shape. Remove the herbs and bay leaves. Leave the beans in their broth.
  • While the beans are cooking, chope the remaining sage leaves. Heat the oil in a large skillet and add the onion, 1/2 tsp salt, and a few grinds of pepper.
  • Saute over medium heat until the onion begins to release it's juices. Add the garlic and sage; saute for about 10 minutes, then add the wine and cook for a mintue or two, until the pan is nearly dry.
  • Add the beans and their broth to the onions along with 1/2 teaspoons salt and a few more grinds of pepper.
  • Lower the heat and cook for 20 minutes, adding a little water if needed to keep the beans saucy. Add salt and pepper to taste. Add the parsley just before serving.
  • Enjoy!

Nutrition Facts : Calories 482.7, Fat 7.8, SaturatedFat 1.1, Sodium 45.4, Carbohydrate 78.2, Fiber 24.7, Sugar 4, Protein 25.8

WARM TUSCAN BEAN SALAD



Warm Tuscan Bean Salad image

Dinner ready in 30 minutes! Try this hearty bean salad that has a fresh herb flavor - perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon olive or vegetable oil
2 medium carrots, sliced (1 cup)
1 medium onion, chopped (1/2 cup)
2 cans (15 to 16 ounces each) cannellini beans, drained and 1/2 cup liquid reserved
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
4 cups bite-size pieces spinach leaves
1/4 cup red wine vinaigrette or Italian dressing
2 tablespoons bacon flavor bits

Steps:

  • Heat oil in 12-inch skillet over medium heat. Cook carrots and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
  • Stir in beans, 1/2 cup reserved liquid, the oregano and pepper. Cook 5 minutes, stirring occasionally.
  • Line large platter with spinach. Top with bean mixture. Pour vinaigrette over salad. Sprinkle with bacon bits.

Nutrition Facts : Calories 385, Carbohydrate 63 g, Cholesterol 5 mg, Fat 1, Fiber 16 g, Protein 24 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg

WARM CANNELLINI BEAN & BACON SALAD



Warm Cannellini Bean & Bacon Salad image

My husband and son like all kinds of bean dishes. For a change of pace, I whipped up a new creation for Sunday dinner. Feel free to replace the peppered bacon with the regular kind.-Lou Suriano, Twinsburg, Ohio

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

4 thick-sliced peppered bacon strips, chopped
1/4 cup chopped onion
3 garlic cloves, minced
1 tablespoon chopped fresh sage
1 teaspoon minced fresh thyme
1/2 teaspoon onion powder
2 cans (15 ounces each) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon in pan., Add onion to drippings; cook and stir over medium heat 2-3 minutes or until tender. Add garlic and seasonings; cook 1 minute longer. Stir in beans and tomatoes; heat through. Stir in bacon. Serve warm.

Nutrition Facts :

Tips:

  • Choose high-quality ingredients: Use fresh, flavorful ingredients for the best results. Look for ripe tomatoes, crisp cucumbers, and tender cannellini beans.
  • Don't overcook the beans: Cannellini beans should be cooked until they are tender but still hold their shape. Overcooked beans will become mushy and lose their flavor.
  • Use a variety of herbs: The combination of parsley, basil, and thyme adds a lot of flavor to this salad. Experiment with different herbs to create your own unique flavor combinations.
  • Let the salad marinate: Marinating the salad for at least 30 minutes allows the flavors to meld and develop. This will result in a more flavorful salad.
  • Serve the salad at room temperature: This salad is best served at room temperature. This allows the flavors to shine and the beans to be at their best.

Conclusion:

This warm cannellini bean and herb salad is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you are a vegetarian or just looking for a lighter meal, this salad is a great option. So next time you are looking for a tasty and nutritious side dish, give this warm cannellini bean and herb salad a try. You won't be disappointed!

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