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INGREDIENTS 1 (16-ounce) can Black Beans, drained 2 medium zucchini, unpeeled and chopped 1 clove garlic, minced 1/3 to 1/2 cup prepared Italian salad dressing 1 cup tomato, chopped 1 cup (about 4 ounces) mozzarella or Monterey jack cheese, cut into small cubes Salt and pepper to taste PREPARATION Place beans, zucchini, garlic, and dressing

Hot White Bean Salad

Wednesday, 04 September 2013 by

INGREDIENTS 2 cups cooked Navy Beans, drained and rinsed 1 teaspoon margarine 2 shallots, chopped 1 clove garlic, minced 1 tablespoon fresh parsley, chopped 1/4 each salt and pepper 2 tablespoons Dijon mustard 1 tablespoon olive oil PREPARATION Heat margarine in a saucepan over medium heat. Add shallots and garlic; cook 2 minutes. Add beans,

Maple Adzuki Bean Salad

Wednesday, 04 September 2013 by

INGREDIENTS 1 cup cooked Adzuki Beans, drained and rinsed 1/2 cup lowfat plain yogurt 1/2 teaspoon cardamom 1 tablespoon maple syrup 1/4 cup fresh lime juice 1 cantaloupe, cut into bite size chunks (about 6 cups) PREPARATION Blend yogurt, cardamom, maple syrup, and lime juice. Add Adzuki Beans. Cover and refrigerate for 1 hour. Gently

INGREDIENTS Salad: 2 (15-ounce) can Dark Red Kidney Beans, drained and rinsed 1 cup long-grain rice, white or brown, uncooked 1 cup fresh broccoli, florets cut, stems sliced, and steamed for 5 minutes 1/2 pound snow peas 1/2 pound mushrooms, sliced thin (about 2-1/2 cups) 4 to 6 scallions, sliced Dressing: 1/4 cup olive oil

INGREDIENTS 1-1/4 cups dry Black Beans 4 to 5 cups water 1 bay leaf 1/2 teaspoon salt 1 tablespoon red wine vinegar 1 clove garlic, minced 1/4 teaspoon cumin 1 teaspoon hot pepper sauce 1 tablespoon fresh cilantro, minced 2 tablespoons olive oil 1/2 red bell pepper, diced 1/2 yellow bell pepper, diced 1/2 green

Red Beans and Pasta Salad

Wednesday, 04 September 2013 by

INGREDIENTS 1 (15-ounce) can Light Red Kidney Beans, drained and rinsed 1/3 cup olive oil 1/4 cup red wine vinegar 1 teaspoon Italian seasoning 3/4 teaspoon slat 1/4 teaspoon crushed red pepper 4 cups broccoli florets, cooked and cooled, or 4 cups frozen chopped broccoli, thawed and drained 3 cups rotelle pasta, cooked, drained, and

Calico Bean Salad

Wednesday, 04 September 2013 by

INGREDIENTS Salad: 1 (15-ounce) can Navy Beans, drained and rinsed 1 (15-ounce) can Dark Red Kidney Beans, drained and rinsed 1 (15-ounce) can Cranberry Beans, drained and rinsed Salt and coarse black pepper 1-1/2 to 2 cups French, Italian, garlic, or vinaigrette dressing (see below) Tomato wedges and raw onion rings Vinaigrette Dressing (optional): (Makes

Navy Bean Salad

Wednesday, 04 September 2013 by

INGREDIENTS 1 (15-ounce) can Navy Beans, drained and rinsed 3 tablespoons olive oil 1 tablespoon white wine vinegar 1/2 teaspoon Dijon mustard Salt and pepper to taste Optional: Slivers of ham, salami, Greek olives, tomato, onion, chopped raw spinach leaves PREPARATION Combine the oil and vinegar with the mustard. Add to the beans with any

Caesar Bean Salad

Wednesday, 04 September 2013 by

INGREDIENTS 2 (15-ounce) cans Dark Red Kidney Beans, heated and drained 1/2 cup vegetable oil 1/4 cup lemon juice 1/4 cup grated Parmesan cheese 1/2 teaspoon garlic salt 1/4 teaspoon black pepper 1 medium head romaine lettuce 1 cup seasoned croutons 2 tablespoons chopped fresh parsley 3 hard-cooked eggs, cut in wedges PREPARATION In medium

INGREDIENTS Salad: 1 (15-ounce) can Cranberry Beans 1 (15-ounce) can Pinto Beans 1 (15-ounce) can Dark Red Kidney Beans 1 large sweet red onion, peeled and finely chopped 2 tablespoons, chopped parsley, plus additional for garnish About 3/4 cup Vinaigrette (see below) Boston lettuce leaves Vinaigrette Dressing: (Makes slightly less than 3/4 cup) 1/2 teaspoon

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