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Red & White Bean Salad

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Ingredients

  • Alternative for increased protein:
  • 1 15-ounce can cannellini or other white beans, rinsed and drained
  • 1 15-ounce can red kidney beans
  • 2 cups diced zucchini and/or summer squash (about 2 small)
  • 1 1/2 cups diced celery
  • 1/4 cup finely diced reduced fat feta cheese
  • 1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)
  • 1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish Salt & freshly ground pepper to taste (optional)
  • 2 cups torn escarole or romaine lettuce
2 cups torn radicchio leaves
  • 1 -2 Tbsp. Vinaigrette dressing
  • VINAIGRETTE
  • 1 medium clove garlic
  • 1/4 teaspoon salt
  • 5 tablespoons extra-virgin olive oil
  • 6 tablespoons fresh orange juice, plus more to taste
  • 1/4 cup white-wine vinegar or red-wine vinegar
  • 1 tablespoon Dijon mustard
  • Add baked tofu
  • Fish Option:
  • Add Grilled Tilapia or Wild Salmon

Details

Preparation

Step 1

To prepare salad: Combine beans, zucchini (and/or summer squash), celery, cheese and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired. 
Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.

TIPS: Use pre-cut up and cooked chicken from the deli meats section at the grocery store. To make ahead, Prepare through Step 2 (omitting basil), cover and refrigerate for up to 2 days. Stir in chopped basil just before serving. To poach chicken or fish, place about 1 pound boneless, skinless chicken breasts or fish, in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Fish is 3 – 5 minutes.

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