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Bean salads

Explore 73 recipes, 1 article, 3 galleries, 13 videos, and more

White Bean and Tuna Salad

Time:15 mins
Ingredients
  • 2 cans (15 ounces each) cannellini beans, rinsed and drained
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 5 ounces baby spinach
  • 1 tablespoon plus 1 teaspoon red-wine vinegar
  • 2 cans (5 ounces each) solid white tuna, drained and broken into chunks
  • 1/4 cup green olives, pitted and roughly chopped
  • 1/2 small red onion, thinly sliced
  • 2 tablespoons chopped fresh parsley
  • Crusty bread, for serving
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White Bean-and-Tomato Salad

Time:5 mins
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Warm White Bean Salad

Time:25 mins
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Chickpea and Eggplant Salad

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Sprouted Moong Dal Salad

Ingredients
  • 3/4 cup moong dal
  • 1 medium tomato, chopped
  • 1/4 small red onion or cucumber, chopped
  • 1/4 to 1/2 cup pitted, peeled, and chopped ripe mango
  • 1/4 cup shredded unsweetened coconut (optional)
  • 2 jalapeno chiles, halved, stem and seeds removed, chopped
  • 1 teaspoon chat masala
  • 1 teaspoon coarse salt
  • 1 tablespoon coriander leaves
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • Indian pickles, such as ginger, mango, or lemon
  • Chapati, for serving
  • Ghee, for serving
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White Bean and Tomato Salad

Ingredients
  • 1 1/2 pounds dried French navy or great Northern beans
  • 2 teaspoons salt
  • 2 medium leeks, white and pale-green parts only
  • 1 small fennel bulb
  • 1/2 cup plus 2 tablespoons olive oil
  • 1 small red onion, coarsely chopped
  • 2 cucumbers, peeled, seeded, and diced
  • 1 bunch fresh chives, finely chopped
  • 1 bunch fresh oregano, finely chopped
  • 1/2 bunch fresh flat-leaf parsley, leaves only
  • 1/2 cup freshly squeezed lemon juice, (4 lemons)
  • 1 teaspoon freshly ground black pepper
  • 5 tomatoes, (1 3/4 pounds), each cut into 8 wedges
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Tuna, Chickpea, and Beet Salad

Time:15 mins
Ingredients
  • 1/3 cup balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 2 cans (5 ounces each) light tuna packed in water, drained and flaked
  • Coarse salt and freshly ground black pepper
  • 1 head romaine lettuce, trimmed and cut into 1-inch wedges
  • 3 ounces baby spinach (3 cups)
  • 1 package (about 8 ounces) cooked beets, quartered
  • 1 can (15.5 ounces) chickpeas, drained and rinsed
  • Crusty bread, toasted (optional)
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Corn and Black Bean Salad

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Minestrone Salad

Ingredients
  • 1 teaspoon coarse salt, plus more for seasoning
  • 8 ounces gemelli or other pasta, such as penne or rotini
  • 4 tablespoons extra-virgin olive oil
  • 1 small onion, cut into 1/4-inch dice
  • 2 cloves garlic, minced
  • 1 carrot, peeled and cut into 1/2-inch dice
  • 1 zucchini (about 6 ounces), cut into 1/2-inch dice
  • 4 ounces green beans, cut into 1-inch pieces
  • 1 1/4 cups corn kernels, cut from 1 ear, or frozen
  • Freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • One 15-ounce can cannellini beans, rinsed and drained
  • 1 pound assorted tomatoes, roughly chopped
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Lentil-Feta Salad

Other Ideas:
Feta, Lentils, Main course
Ingredients
  • 1 cup beluga lentils, or French green lentils, rinsed and picked over
  • 2 garlic cloves, halved lengthwise
  • 1 bay leaf
  • 2 celery stalks (about 1 cup), finely chopped
  • 1 small red onion, cut into small dice
  • 1 small red pepper, roasted, peeled, and cut into small dice
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 1 tablespoon finely chopped fresh rosemary
  • 1/3 cup freshly squeezed lemon juice
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces feta cheese (about 1 cup), coarsely crumbled
  • Salt and freshly ground black pepper, to taste
  • 3 heads baby lettuce, for garnish
  • 1 small cucumber, peeled, seeded, and cut into 1/8-inch slices
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