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Bean salads

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

Texas Two-Bean Salad

Time:1 hour 15 mins
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Rosie O'Donnell, Pt. 2

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Crafting with Rosie O'Donnell, Pt. 1

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Cooking in the Bahamas

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Grouper

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White-Bean Salad with Zucchini and Parmesan

Ingredients
  • 2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed
  • 3/4 pound zucchini (about 2 small), trimmed, quartered lengthwise, and thinly sliced on the diagonal
  • 4 ounces green beans, trimmed and thinly sliced on the diagonal (3/4 cup)
  • 2 ounces fresh Parmesan cheese, crumbled (1/2 cup)
  • 1/2 cup fresh basil leaves, torn
  • Grated zest and juice of 2 lemons
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
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Lamb and White Bean Salad

Time:30 mins
Ingredients
  • 1 pint grape or cherry tomatoes
  • 1 tablespoon plus 1 teaspoon olive oil
  • 3 tablespoons white-wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon dried dill weed
  • 12 jarred pepperoncini, drained
  • 2 kirby cucumbers, unpeeled and cut into 1/4-inch-thick rounds
  • 1 pound (about 3 cups) Roasted Lamb with Garlic and Oregano, trimmed and thinly sliced
  • Coarse salt and freshly ground pepper
  • 1 red-leaf lettuce, torn into bite-size pieces
  • 1 cup White Bean Salad
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Shell Bean Salad

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
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Five-Bean Salad

Ingredients
  • 1/4 cup sherry vinegar
  • 1/2 cup each of five kinds of dried beans, such as cranberry, navy, giant white, cannellini, and kidney
  • 5 small dried bay leaves
  • 1 teaspoon Dijon mustard
  • 3/4 cup extra-virgin olive oil
  • 1 medium carrot, cut crosswise into 5 pieces
  • Coarse salt and freshly ground pepper
  • 1 celery stalk, cut crosswise into 5 pieces
  • Coarse salt
  • 12 ounces haricots verts, trimmed and cut into 1-inch pieces
  • 1 cup fresh flat-leaf parsley
  • 1 cup fresh cilantro
  • 2 cups very small tomatoes or halved cherry tomatoes
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