White Bean Salad

Posted on July 13, 2009 by kitchenbelle

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This salad is perfect for those nights when it is just too hot to cook.  It is not only simple to make, but also it is delicious.  The yogurt gives the dressing a bit of a creamy texture while balancing the punch of the vinegar and mustard. 

I served this salad beneath yogurt marinated grilled turkey tip kebabs, however, it could certainly stand on its own as a delicious vegetarian dish.  It is protein packed and quite filling.

One note: Serve this salad at room temp (not cold) for maximum flavor.

White Bean Salad:

dressing

  • 3/4 cup plain Greek yogurt
  • 3 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2-3 garlic cloves , minced
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

salad

  • 2  15.5 ounce cans white beans (Kidney, Great Northern or Navy), drained and rinsed in a colander under cold running water
  • 2 red peppers, diced
  • 4-6 tablespoons of finely chopped chives (reserve a few pinches for garnish)

Whisk all dressing ingredients together in a glass bowl.  Set aside.

Combine all salad ingredients in a serving bowl.  Pour dressing over salad and use a wooden spoon to toss and coat beans with dressing.  Garnish with a few pinches of remaining chives.

Adapted from GlobalGourmet.com.

Filed under: beans, chives, Main Dish, peppers, salad, Side, VEGETARIAN | 1 Comment »

Ground Turkey Risotto

Posted on July 30, 2008 by kitchenbelle

I came upon this recipe in a Pillsbury cookbook I found at the grocery store and I am glad I did!  It was delicious!  The beef broth provided a very rich taste and the parmesan cheese offered a very nice creamy texture as well as a kick of fresh flavor.  The chives added some nice color and freshness as well.  This was a satisfying and delicious weeknight dinner and I will certainly make it again.

Ground Turkey Risotto:

  • 3 tablespoons of olive oil
  • 1 lb. ground turkey (this recipe called for ground beef but I used turkey instead to keep the dish lean)
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • pepper to taste
  • 1 1/2 cups uncooked rice
  • 4 cups beef broth
  • 2 carrots, chopped
  • 2 cups freshly shredded Parmesan cheese
  • 3 tablespoons fresh chives, chopped

In a 12 inch skillet (do not use non-stick) over med/low heat saute onions and garlic in olive oil until onions are tender.  Add ground meat and pepper.  Cookmeat  until it is no longer raw.  Add rice and cook stirring rapidly for two minutes.  Stir in beef broth and bring to a boil.  Lower heat, cover, and simmer for 10-20 minutes.  (The amount of simmer time depends on the type of rice you chose.  I used a short grain dense brown rice requiring much more cooking time than a white rice would have.)  Add chopped carrot and cook uncovered for an additional 5-7 minutes or until all liquid has been absorbed.  Remove skillet from heat and stir in parmesan cheese.  Cover and let sit for 3-5 minutes.  Sprinkle with chopped chives and serve. 

Recipe adapted from Pillsbury Classic Cookbooks: Hamburger and Chicken shown here.

Filed under: carrot, chives, ground meat, Main Dish, risotto | 1 Comment »

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