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Red bell pepper and mushrooms are added to this version of green bean almondine that makes for a quick and easy vegetarian side dish.
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An unlikely combination of tuna and refried beans, but one that is sure to be a hit! Tostada shells, covered with refried beans and topped with a zesty tuna salad, shredded lettuce, and avocado. Quick, too!
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This recipe is by Dana Bowen and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Your cake-loving guests won't believe that pinto beans is the surprise ingredient in this recipe for spice cake decorated with candied cherries and pecans.
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Lamb is simmered in a coconut milk curry sauce with potatoes and chickpeas in this tasty Kashmiri-style recipe. Serve with jasmine rice and mango chutney.
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Save space in your oven by making this Thanksgiving staple in the microwave.
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Homemade cold-brewed coffee turns into caffeinated ice cubes that set the stage for a delicious almond milk latte.
Ingredients: water, coffee beans, almond milk
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Get Black Bean Dip Recipe from Food Network
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Peas, corn, and green beans are tossed in a simple vinaigrette in this easy vegetable salad recipe that is best when marinated overnight.
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Lean ground bison stands in for beef in this easy chili.
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Get as creative as you like with this plant-based recipe for vegan tacos or taco salad and can also work as burrito filling.
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A delicious mixture of popcorn, candies, and corn chips, all coated with white chocolate, looks like something you'd find on the floor of the movie theater. Good, though.