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Tuna salad gets an extra boost of flavor and texture with the addition of garbanzo beans and quinoa. Toss with olive oil and cilantro for a fresh salad.
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A classed-up (and less mushy) take on the beloved casserole.
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Cooked chicken is microwaved with tomatoes, onions, lima beans, corn and okra in this quick and easy stew perfect for leftovers.
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This recipe yields a big batch of hearty pasta salad with tuna, pasta, garbanzo beans, artichoke hearts, olives, and greens in Italian dressing.
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Shrimp and sage-scented white beans is a popular Italian combination. Use only high-quality canned beans Goya is a reliable brand or your salad will surely be mushy.
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Get Garbanzo Bean and Olive Tapenade Recipe from Food Network
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Grilled chicken wings get zapped with a mighty hot sauce made with Louisiana-style hot sauce blended with butter, honey, and cayenne.
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This recipe has it all, Muenster cheese, provolone cheese, bacon, chicken and a wonderful crispy bread coating! This dish goes nicely with some marinara sauce and some pasta!
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Haloumi cheese balances the sharp flavors of this salad.
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Each forkful of this salad bursts with Southwest flavor, thanks to Morningstar Farms® Spicy Black Bean Veggie Burgers.
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This recipe is by Jonathan Reynolds and takes 10 minutes, plus 2 days' refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: country bread, butter, truffles
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Rice, beans, corn, and zucchini are served in bowls and topped with avocado, radishes and other veggies, salsa and a squeeze of lime juice.