Using canned beans makes this low-fat recipe for enchiladas a snap to prepare. We chose kidney, garbanzo, pinto, and navy beans, but you can use any combination of beans that you like.
This layered salad is made with green chile cornbread, pinto beans, peppers, corn, bacon bits, tomatoes, and cheese. It's then chilled for two hours to allow the flavors to blend.
Edamame makes a hearty addition to this summer staple. If you can't find frozen, shelled edamame (green soybeans), substitute the more traditional lima beans. Serve with a baguette and Neufchâtel cheese.
This Easy Vegetable Toss recipe contains kraft zesty italian dressing, kraft shredded parmesan cheese, broccoli florets, cauliflower florets, green beans and more.
Minestrone soup is a very popular vegetable soup that is quite healthy and low in fat. This vegetarian crock pot minestrone soup recipe has no oil, so it is virtually fat free. You can also add whatever vegetables your like. Try adding a bit of sweet corn (one of my favorites!), green peas or even some pre-soaked or canned beans.
Dried beans are a pantry superhero - inexpensive and easy to prepare. Get a head start by cooking the beans in advance. They can be stored, covered and refrigerated, up to 3 days.
