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For my nicoise-style tuna salad, just open three cans: one each of tuna, white beans and sliced olives. Toss these ingredients with slivered red onion, olive oil and lemon juice. Take time, if you like, to boil eggs, or pick them up at the grocery salad bar. Serve the salad with steamed green beans. For an even simpler version, add a little chopped parsley to the salad for color and serve it with salted tomato slices.
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This recipe is by Karen Baar and takes 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Green Beans with Ham Hock and New Potatoes Recipe from Food Network
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Get Basmati Rice with Flax Seeds and Garbanzo Beans Recipe from Food Network
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Layers of seasoned ground beef, tater tots, creamy soups and French-fried onion rings build a great autumn casserole.
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Cranberry sauce, French salad dressing and sliced onions go for a long, slow simmer with a juicy pork roast.
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Use smoked ham hocks to add hearty flavor to a navy bean soup made from scratch.
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Small pieces of flank steak are simmered with a tomatillo sauce and mixed with pinto beans and crispy crumbled bacon in this recipe from Guadalajara, Mexico.
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Fava beans, grape tomatoes, and fresh basil combine to make this hearty Tuscan pasta salad. Serve on fresh greens for a crowd-pleasing dish.
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A colorful salad combines white corn with black beans, bright red tomatoes and red bell pepper, and green cilantro for a quick, pretty, and flavorful dish. Add diced avocado at the last minute if you like. The dressing is just fresh lime juice and a hint of tequila.