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Oil Poached Tuna Salad

Author: Dawn Perry

White Bean and Halibut Stew

Author: Bon Appétit Test Kitchen

Vegetable Ribbons

Author: Sheila Lukins

Lamb and Yellow Split Pea Stew

Author: Homa Khakpour

Vegan Chili

Author: Tracey Medeiros

Surprise Salad

Author: Ruth A. Matson

Mexican Sandwiches

Author: Melissa Roberts

Kong Jaban (Korean Sweet Black Beans)

Cook black beans with soy sauce, then sweeten with sugar and flavor with sesame oil for these sweet and savory banchan.

Author: Hooni Kim

White Bean Ragout with Toast

Author: Bon Appétit Test Kitchen

Cannellini Beans with Kale

Author: Ivy Manning

Savory Lentil and Squash Soup

Author: Donna Goodwin

Salmon Niçoise

Author: Claire Saffitz

White Bean Salad with Lemon and Cumin

The beans for this light and lemony first course will need to soak overnight.

Frijoles Refritos

Author: Marilyn Tausend

Persian New Year's Soup with Beans, Noodles, and Herbs (Ash e reshteh)

This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself.

Author: Louisa Shafia

Layered Nacho Salad

Author: Lisa A. Wilson

White Bean and Tuna Salad with Radicchio

This salad is perfect for a weekend lunch or a quick weeknight dinner.

Author: Seamus Mullen

Vegetarian Tortilla Soup

An easy Vegetarian Tortilla Soup recipe. Pair this with a green salad for a light lunch.

Marinated Beans with Celery and Ricotta Salata

This side dish is so fast and easy, you can make a big batch and have it for the whole week. The simple marinade will fancy up any type of canned beans.

Author: Ignacio Mattos

Layered Taco Salad

Active time: 45 min Start to finish: 45 min

Bevy of Beans and Basil

Author: Lillian Chou