Warm, coin-shaped slices of pan-fried carrots, white alubia beans, and chopped dill tossed with a tangy-sweet lemon shallot dressing. It tastes good the day you make it, even better the day after.
A Southwest-style pasta salad packed with an explosion of bold and sassy flavors. Made with crispy corn, earthy black beans and grape tomatoes, a chili lime
Crisp, fresh vegetables in a creamy peanut dressing create a vegan salad that's hearty enough to stand on its own. Add cubed chicken for the carnivores.
Canned beans are a quick, no-cook protein option that readily absorbs the flavors of fresh herbs and roasted red peppers. Roast your own peppers or look for them in jars on grocery shelves near olives and pickles. Serve this hearty salad with whole wheat crackers, if desired.
