Beans are a go-to pantry staple for salad and quick meals. Canned are quick, but dried tend to have less sodium and are more cost effective.
This colorful and delicious main course is vegetarian and accentuates many Mediterranean flavors. Try this dish for you next
meatless Monday venture.
View Recipe: Couscous Salad with Chickpeas
Quinoa contains more protein than any other grain. Edamame makes a tasty substitute for lima beans in this recipe. For an
attractive presentation, serve the salad on a bed of baby greens or spinach.
View Recipe: Black Bean-Quinoa Salad with Basil-Lemon Dressing
This sweet and savory dish is a perfect place to incorporate seasonal fruit. Plums are delicious – and beautiful – in place
View Recipe: Toasted Chickpea and Apricot Salad
The sweet mango brightens the earthiness of the beans and wild rice. Garnish with fresh cilantro. Serve with spicy pork tenderloin.
View Recipe: Mango and Black Bean Salad
The vitamin C from lemon juice aids in iron absorption. Round out the meal with grilled chicken, lemony hummus, and toasted
100-percent whole-wheat pita wedges. Substitute fresh-shelled fava beans for edamame, if you like. Fava beans also supply
protein, fiber, and B vitamins.
View Recipe: Bulgur Salad with Edamame and Cherry Tomatoes
Tender, savory lentils paired with cooked peppers and cilantro converts this dish from a bland bean salad to a delectable
and healthy meal. Use any combination of sweet bell peppers you like: green, red, yellow, and purple.
View Recipe: Grilled Peppers and Lentil Salad
This fresh, zesty rice salad has a kick and balances starch with fresh vegetables for a light and balanced meal. Serve this
starchy salad with a seared tuna steak or grilled shrimp.
View Recipe: Spanish Rice Salad
Prepare the salad up to 1 day ahead, and store in the refrigerator. If you can't find fresh cranberry beans, substitute rinsed
and drained canned cannellini beans, and add them to the snap beans for the last 2 minutes of cooking.
View Recipe: Italian Three-Bean Salad