Bean Salads
Serve this hearty salad on its own as a first course preceding a lighter pasta dinner (see some tempting possibilities in Pasta on the Lighter Side). Read More→
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Mix up your favorite beans with fresh herbs and a vinaigrette, and you’ve got a great way to add protein to a meal. Adapted from The Vegetarian 5-Ingredient Gourmet. Read More→
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This quick, easy, and appetizing bean salad adds color and crunch to any meal. Use gluten-free croutons if need be, or replace with sautéed cubes of prepared polenta. Think of this as a side-by-side dish, rather than merely as a side dish. It’s delicious with grain dishes and pastas, or serve with simple quesadillas or soft tacos. Add some sautéed greens or steamed broccoli and you’ve got a great weekday meal! Adapted from Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen. Read More→
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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. Read More→
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This easy salad is a great companion to many Italian-style pasta dishes or simple grain dishes, especially if the meal needs a protein boost. Read More→
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This simple salad is made special with fresh dill, olives, and a hint of mustard. Read More→
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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. Read More→
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Here’s a lively, refreshing salad, perfect for picnics, potlucks, and casual company buffets. Read More→
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