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Sweet grape tomatoes, peppery arugula, and creamy goat cheese get tossed with spicy chicken sausage, pasta, and cannellini beans for a flavor packed treat.
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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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Craving Hot and Sour Soup just like your favorite Chinese restaurant? This recipe will hit the spot! It's made with Chinese mushrooms, bamboo shoots, tofu, and a beaten egg.
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Give this classic Tex-Mex dish a fresh update by adding butternut squash or sweet potato.
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These unusual burritos are made with sweet potatoes, spices and kidney beans. They freeze well and can be deep-fried instead of baked.
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Black beans and corn are tossed with a creamy, spiced dressing creating an addictive salad perfect for any summer get-together.
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This skinny chicken salad will satisfy your Tex-Mex craving without weighing you down.
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This Southwest-inspired chicken soup is loaded with black beans, tomatoes, jalapeno peppers, and corn and cooked in a slow cooker for an easy weeknight dinner.