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If you are a bean aficionado, you'll love this salad. There are lima, kidney, green and pinto beans, along with some crunchy celery, red pimento, and chopped pepper. A sweet vinaigrette is stirred in, and then all is chilled for a few hours to let the flavors mingle. Serves ten.
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A spicy bean salad with a kick of lime that is great as a side dish, nacho topping, or all on its own!
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Chile, salsa and easily melted processed cheese are blended into this smooth hot tortilla chip dip that's always a favorite.
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There's no need to soak these dried beans because they simmer in the slow cooker. Save a little of the chopped red onion for a fresh garnish.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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I learned how to make this while visiting my husband's family in Syria. It can be a healthy, fast, easy vegetarian/vegan main dish for lunch or dinner that is surprisingly filling when eaten with pita bread, or it can be a flavorful side dish.
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Slow-roasted cherry tomatoes bring their concentrated, sweet flavor to a salad made with arugula and green beans, and topped with toasted pine nuts and feta cheese.
cooking.nytimes.com
Another way to use the versatile green bean in summer cooking Cut into one-inch lengths and add to a mix of corn, chiles and green tomatillo salsa Green beans are such a reliable and versatile summer vegetable
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These baked pinto beans are mixed with bacon and lots of spices, then topped with all the fixings you could want, including cheese, sour cream, avocado, and an...
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Get Pasta Salad With Steak, Bell Pepper, Green Beans and Bacon Recipe from Food Network
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These clean-eating roasted cauliflower, garbanzo beans, and tomatoes make a perfect quick and easy one-pan vegan dinner for 2 in no time!
cooking.nytimes.com
This recipe is by Regina Schrambling and takes 3 hours. Tell us what you think of it at The New York Times - Dining - Food.