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This versatile vegan bean salad uses black beans, garbanzo beans, edamame, and corn, creating a protein-packed salad for lunch or dinner.
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This is a basic recipe that you can play with for seasonings and ingredients. My first batch was good, but since then I've experimented with more or less spice, other veggies like mushrooms, and meat. It's different every time I make it now. Serve over basmati rice with naan bread.
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An awesome alternative to the usual refried beans and tortilla chips. Serve this dip with pita chips or veggie wheat crackers.
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A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.
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This hummus comes with raves attached to it. Everything goes into the food processor and is swooshed into a fabulous consistency. Try it with some toasted pita bread.
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This thick, flavorful salsa will please everyone with it's exciting array of flavors and textures.
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These brownies are gluten-, dairy-, and soy free.
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Steamed and then baked, these scrumptious green beans take on great flavor, because they are wrapped in bacon and bathed in a savory sauce. This recipe is best when you marinate the bundles overnight.
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In this salad, tender haricots verts get tossed with crunchy strips of carrot, red pepper, and parsnip.
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This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch.
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Green beans, peas, corn, pimento, and other veggies marinate overnight in a tangy vinaigrette dressing.
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Green beans are combined with bacon, and sour cream in this thick Transylvanian soup.