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.
