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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~

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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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    Units: US | Metric


    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


      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!

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    • on November 13, 2010


      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

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    • on August 07, 2006


      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!

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    Read All Reviews (5)


    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
    Total Fat 29.3 g
    Saturated Fat 4.1 g
    Cholesterol 0.0 mg
    Sodium 157.3 mg
    Total Carbohydrate 36.7 g
    Dietary Fiber 9.4 g
    Sugars 0.8 g
    Protein 13.5 g

    The following items or measurements are not included:

    sage leaves

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