Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.
Classic American three bean salad, perfect for summer picnics and potlucks. With cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing.
I originally found this taco casserole recipe in a Taste of Home magazine. Since then, I have made this recipe at least 50 times. I love it because the ingredients list isn't complicated and, based on the layers, I can readily remember all ingredients when I am at the store without my recipe card. I have served this for myself and had wonderful leftovers or many times I have made it for company with a nice green salad to accompany it. I hope you enjoy it as much as I do.
Reminiscent of a restaurant-style fish amandine, this recipe easily doubles to serve a small dinner party. Almonds add such a rich, nutty flavor to the tilapia that even the pickiest eater will think it is delicious. Serve with green beans and Mashed Red Potatoes with Chives.Prep: 5 minutes; Cook: 6 minutes
This Vegetarian Bean Burritos recipe contains can reduced sodium black beans, can reduced sodium pinto beans, can reduced sodium kidney beans, olive oil, salsa and more.
