Beans are a great ingredient to consider for making hearty, protein filled salads that are simply perfect for meals such as a tender, mouthwatering porterhouse steak cooked on the grill. In addition, if you really want the luxury of convenience, canned beans are the perfect solution as they are already cooked and ready to add to any salad recipe.
When using canned beans always check the ingredients on the label to look for any seasonings used that are also included in your recipe to avoid having too much. Buying beans dry or in bulk is one way to avoid having too much of some spice or seasoning in your food and you will also have a wider choice when it comes to selecting different varieties.
Keep your dry beans in a cool place and in airtight containers to keep them fresh and dry. If the beans will need soaked first, allowing them to sit overnight in cold water before using will offer the best results. Then, the next day, remove and discard any beans that have floated to the top of the water as these are usually hollow or damaged in some form.
If you are pressed for time, place the beans in a large pot and cover with water. Bring the pot to a boil, remove from the heat, cover the pot with a lid, and allow to sit for about an hour before using. Alternatively, you can opt for lentils, which do not need any soaking at all, simply rinse, and simmer in water for about 30 minutes.
Cook lima beans with some extra virgin olive oil and seasonings such as fresh rosemary or basil and use for a making a hot salad. Navy beans are another good choice for hot side dishes and they also offer a hearty texture.
Garbanzo beans, also called chickpeas, are wonderful in salads and when used as a dip or spread. These little, pale yellow treats are actually legumes and they are full of vitamin A, iron, and potassium.
Colorful Antipasto Salad Recipe
What You Need
- 1 large can artichoke hearts, drained, cut in quarters
- 3 cups garbanzo beans, drained
- 1 cup roasted sweet peppers, sliced
- 1/2 cup red onions, chopped
- 1 cup balsamic vinaigrette (or Italian salad dressing)
- 1 head romaine leaves
- 1 head spinach leaves
- 12 cherry tomatoes, cut in half
- 1/2 cup pitted Greek olives
- 4 ounces provolone cheese, cut in wedges
- Salt and black pepper to taste
- 1 loaf Tuscan style bread, sliced thick
How to Make It
Combine the cut artichoke hearts with the drained garbanzo beans and the peppers and onions in a mixing bowl. Add the balsamic vinaigrette or the Italian salad dressing and toss to coat well.
Allow the mixture to marinate for at least 20 minutes in the refrigerator.
On a large plate or serving platter, alternate leaves of romaine lettuce and spinach then top with the halved tomatoes, olives, wedges of provolone, and then the bean mixture. Sprinkle salt and black pepper to taste on top of the salad.
Serve the colorful antipasto salad with slices of Tuscan bread alone or with the meats or other side dishes of your choice.
Serves 4 to 6.
