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Chef John gives a Northern California twist to his Nicoise salad by adding avocado to the vinaigrette--perfect with the tuna, olives, green beans, and potatoes.
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Eat to your heart's content the day after and/or freeze in several units. Take out of the freezer and heat in the zapper or in a double boiler. Enjoy that T-Day turkey until New Year's. Despite the name it is a really great soup that my sister's friend shared with me. This recipe is meant to use up any leftover vegetables and other ingredients; leftover green beans would make a great addition. Celery, onions, spinach and cabbage are tasty, too!
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This colorful and snappy salad features Pace® Salsa Verde mixed with red pepper, whole kernel corn, black beans, mango, and cilantro.
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Matcha green tea powder is blended with kale, coconut, banana, and white beans in this green smoothie with extra protein!
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An honest Mexican recipe for pinto beans using bacon, chiles and cactus.
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This bean soup uses mung beans simmered in chicken broth with prawns and diced pork.
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A big plate of nachos offers lots of different flavors, so you can mix up a perfect bite of spicy, salty, and creamy.
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A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.
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Genuine Chesapeake Bay cuisine, this soup contains lima beans, corn, carrots, onions and Maryland blue back-fin crab meat and crab claws. Old Bay seasoning is required for authentic taste.
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Coarsely ground coffee is steeped in water overnight to make this homemade cold brew you can sweeten with simple syrup and serve over ice.
Ingredients: coffee beans, water, sugar