Showing Results for: “bean salad”

Never tried asparagus raw? This is your chance! Parmesan cheese, tangy Dijon mustard and lemon in this dressing are a bold accompaniment for the thinly sliced asparagus and peppery radishes.

This recipe from The Diabetes Carb Control Cookbook, by Nancy S. Hughes. To order directly from the American Diabetes Association, click here.

With plant-based protein from chickpeas, this recipe fits a vegetarian, vegan or low carb eating pattern. Pair this chickpea salad with a leafy green salad for a delicious meal the whole family will love.

There’s no need to soak dry lentils before cooking. That makes this quick recipe ready in just 20 minutes.

Plum and cherry tomatoes taste good year-round, so you can enjoy this salad anytime. In the summer, feel free to substitute yellow or heirloom tomatoes. Grilled shrimp is superb in this salad, so add it if you want to turn this into a main dish. Try this with sliced mint leaves in place of the basil or use half mint and half basil.

In this hearty salad, savory seasoned chicken and toasted breadcrumbs come together over a vibrant mix of sweet pear and peppers tossed with tender kale—marinated in a bright, creamy dressing of fromage blanc and salsa verde (a verdant sauce which features parsley, capers, garlic, and more).

Making your own salad dressing at home is quick and easy, and it allows you to control salt, sugar, and other ingredients.

This cilantro-lime dressing pairs sweet honey and savory garlic. Serve with Pinto Bean, Brown Rice, and Spinach Salad.

It’s always good to have a go-to side salad with the right vegetable portions and a salad dressing to pour over it. It takes out the guesswork out of meal prep when you’re in a rush, so you can sit back, relax, and enjoy your meal.