Monthly Archives: May 2008
Black-eyed peas have been an important staple of Southern cookery since they came to southern shores as part of the slave trade from Africa. This appetizing salad hails from traditional Texas home cooking, hence its colloquial name “Texas Caviar.” Adapted from Great American Vegetarian.
This simple salad is made special with fresh dill, olives, and a hint of mustard.
This colorful salad of kidney beans, beets, cabbage, and peas, is a good companion to mild pasta or grain dishes. Adapted from Pasta East to West.
Featuring the companionable flavors of fresh green beans, navy beans, and cucumber, here’s a lively, refreshing salad, perfect for picnics, potlucks, and casual company buffets. Use the recommended amounts of fresh herbs as a guideline — the more, the better!
This simple salad pairs pinto beans with super-nutritious watercress. It boosts the protein and Vitamin C content of simple meals, and is a great choice for the lunch box as well as outdoor meals and picnics.