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    You are in: Home / Recipes / Warm Bean and Herb Salad Recipe
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    Warm Bean and Herb Salad

    Warm Bean and Herb Salad. Photo by Rita~

    1/3 Photos of Warm Bean and Herb Salad

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Sharon123's Note:

    This is a satisfying salad taken from The Complete Vegetarian by Pam Smith O'Hara, who writes a food column for the Miami Herald in Fla.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large saute pan combine the oil, garlic and herbs.
    2. 2
      Warm over very low heat for about 4 minutes.
    3. 3
      Add the beans and salt and pepper to taste; toss gently.
    4. 4
      Cook over low heat until the beans are warm and have absorbed the flavors of the olive oil, about 5 mins.
    5. 5
      Remove from the heat, add lemon juice and toss gently.
    6. 6
      Arrange beans on a platter and surround with olives.
    7. 7
      Serve immediately.
    8. 8
      Makes 4 servings.

    Ratings & Reviews:

    • on July 14, 2006

      55

      So full of flavor I just love the herbs. I saved the Basil for the end and tossed in just before serving. Giving it a fresh crisp taste. besides the 2 cloves of garlic I added 2 cloves roasted garlic. Added 1/2 cup diced red onions used a mixture of beans, lots of pepper and didn`t need the salt! Keeper!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 13, 2010

      55

      I think this salad could just be served room temperature and no need for warming in my opinion. I prefer the basil just thrown in fresh and not cooked, the flavor would be fresher and not lost. I did a mix of cannellini beans and red kidney beans and black eyes ...which made it more colorful. I also cut way back on the oil part. But it was delicious and quick enough to make for a lunch. Loved it and it was perfect with my potato salad. Great stuff, thanks for sharing your recipe Sharon. Made in memory of Sharon's DH

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 07, 2006

      55

      I thought I had already reviewed this recipe, but I guess not! Anyhoo....super bean salad that we have enjoyed many times this summer. This time I used one can of white kidney beans and one can of red kidney beans. Our cans are 19 oz. so I adjusted everything loosely. I don't think you have to be all that accurate. The lemon at the end is very important though. I used 1 1/2 lemons this last time. I took it to a family dinner last night and everyone loved it, even some teenage kids! It's a keeper....thanks Sharon!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Warm Bean and Herb Salad

    Serving Size: 1 (257 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 452.4
     
    Calories from Fat 264
    58%
    Total Fat 29.3 g
    45%
    Saturated Fat 4.1 g
    20%
    Cholesterol 0.0 mg
    0%
    Sodium 157.3 mg
    6%
    Total Carbohydrate 36.7 g
    12%
    Dietary Fiber 9.4 g
    37%
    Sugars 0.8 g
    3%
    Protein 13.5 g
    27%

    The following items or measurements are not included:

    sage leaves

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