Search Results (3,246 found)
Dill Hummus and Toasted Pita Wedges
Dill Hummus and Toasted Pita Wedges
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Ingredients: garbanzo beans, yogurt, olive oil, lemon juice, dill, cumin, paprika, pita
Pecan Pie
Pecan Pie
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Ingredients: pie crust, pecan, butter, brown sugar, corn syrup, vanilla beans, eggs
Loaded Nachos Potato Skins Recipe
Loaded Nachos Potato Skins Recipe
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An unlikely yet delicious marriage of pub foods.
Ingredients: butter, avocado, lime juice, refried beans, cheddar cheese, salsa, sour cream
Mexican Quinoa Breakfast Bowl
Mexican Quinoa Breakfast Bowl
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Ingredients: quinoa, greek yogurt, juice, cilantro leaves, black beans, salsa, avocado, pepitas
Murdock Recipe: Vegetable Soup
Murdock Recipe: Vegetable Soup
cooking.nytimes.com
This recipe is by Frank Bruni and takes About 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: vegetable broth, yellow onion, carrot, zucchini, tomato, spinach, green beans, herbs
Shrimp, Watercress and Farro Salad
Shrimp, Watercress and Farro Salad
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Ingredients: farro, olive oil, shrimp, juice, mint leaves, lemon, cannellini beans, watercress
Mission Mexican Pizza
Mission Mexican Pizza
www.allrecipes.com
This South-of-the-border twist on pizza is a great way to change up your dinner menu.
Ingredients: fajita, refried beans, beef chuck, pizza sauce, cheese, roma tomato, cilantro
Homemade Chili in a Can
Homemade Chili in a Can
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It's not made in a can, but if you can open a few cans and chop an onion, you can have this full-flavored but easy chili ready to go in under an hour. Eat as is, make chili dogs, or serve it over cornbread.
Ingredients: beef, onion, garlic, taco, tomatoes, chili beans, tomato sauce, green chilies
Three Sisters Squash Recipe
Three Sisters Squash Recipe
cooking.nytimes.com
The sisters in this recipe are the Native American staples beans, corn and squash, which together offer a delicious main course for vegan diners It comes from Maria Marlowe, a Times reader in New York, who said that she used the dish to help convince her family that eating vegan didn't have to mean sacrificing flavor.
Ingredients: olive oil, cloves, squash, red onion, serrano chiles, black beans, corn kernels, broccoli florets, brown rice, parsley, paprika
Tuna and Bean Salad Recipe
Tuna and Bean Salad Recipe
cooking.nytimes.com
This is a mainstay in my house, something you can always throw together for an easy light meal The authentic version would call for tuna packed in olive oil, but I actually prefer water-packed tuna The salad packs a lot of protein, not just from the beans, but also from the tuna, which is also an excellent source of Omega-3 fatty acids.
Ingredients: red onion, plus, water, cannellini beans, sage, parsley, garlic, dijon mustard, olive oil, nonfat yogurt, japanese cucumber
Seared Ahi Tuna with Asian Slaw
Seared Ahi Tuna with Asian Slaw
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Ingredients: napa cabbage, cabbage, green beans, red bell pepper, pickled ginger, cilantro leaves, canola oil, wonton, ginger, green onion, cloves, ahi tuna, salt, pepper, sesame seeds
Heather's Cilantro, Black Bean, and Corn Salsa
Heather's Cilantro, Black Bean, and Corn Salsa
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This lively summer recipe can be served with tortilla chips as an appetizer, or with chicken or fish as a fresh and flavorful side dish. Made with corn, black beans, tomato, onion, pepper, and avocado, this salsa has the most amazing balance of textures in a great presentation.
Ingredients: yellow corn, white corn, black beans, tomatoes, cilantro, green onions, red onion, red bell pepper, garlic, lime juice, avocado, olive oil