Bean Salads
A feast of color and texture, this salad is, a pleasure to make and serve, ready in minutes. It can be served in a larger portion as a main-dish salad (in that case you may want to toss in some additional chickpeas), or in smaller portions as a substantial side salad. Read More→
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Here’s a simple salad with a Southwestern flair. A tasty combo of avocado and pinto beans, this goes well with simple quesadillas and other tortilla specialties that don’t themselves contain beans. Read More→
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Adding pasta to the popular three-bean salad combo gives it a contemporary twist. Read More→
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Bursting with Southwestern flavors, this pasta salad, made with tiny rice-shaped orzo, is as flavorful as it is easy to make.
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Chickpeas and kale are a tasty team, and this combination makes a great spread for bread, or a filling for pita bread or a wrap with some tender lettuce and sliced tomatoes. Or, simply place a scoop of it on a bed of baby greens or in a Bibb lettuce leaf, and garnish with cherry tomatoes and black olives. Read More→
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Incorporating all the lively flavors of tacos, this tasty salad is quick and easy to prepare, and is a great choice when you’d like a hearty main-dish salad. Read More→
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Classic three-bean salad gets a contemporary twist with balsamic vinegar, cilantro, and sunflower seeds. Read More→
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Black beans, diced mango, and avocado taste heavenly together in this delicious salad. Fresh, perfectly ripe mangos are best, of course, but they’re not always in season and occasionally unreliable. Once in a while I like to take the guesswork out of mangos and use canned (organic), which is akin to using canned pineapple—you know exactly what you’re going to get. Adapted fromVegan Express. Read More→
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