When I want a small meal of bold flavors, I turn to beans. Versatile, easy and delicious, they make a fabulous summer salad ...

While I personally love the weather in Texas, the scorching summer we had a couple of years ago left even me drained and ...

To enhance this salad with fresh ingredients, I’ve introduced blanched green beans and chopped celery for some welcome ... Slowly whisk in the olive oil. Set aside. 2. Fill a medium saucepan ...

1. In a medium saucepan, combine water and farro. Add 2 teaspoons of salt. Bring to a boil over medium heat. Reduce the heat ...

A little olive oil makes our salad ... or your butter beans in the process. And... Oh, yeah, some of everything. We have the red onions, the crispy cucumbers, the thinly sliced celery.

Dense bean salads are ... Add green olives and loads of herbs, and crumbled feta as a garnish; mixing it in will make it everything appear milky. Serve this salad as a first course, a stand ...

Peel celery root, either with a knife or peeler ... Dressing will keep for up to one week. In a larger bowl, add green beans, onions, tomatoes. Add half the dressing and toss gently until beans are ...

How did my salad turn out? Not too sweet and delicious with the right balance of green, yellow and kidney beans. Give it a try. In a small mixing bowl, whisk the vinegar, stevia, olive oil ...

Make no mistake, celery is the star, but a boiled egg, some beans, a dash of spice, or crumbled cheese can help make this salad something ... Add the honey, mustard, and olive oil to the bowl ...

In a large glass baking dish, combine 3 tablespoons olive oil with the garlic ... Top with the warm squid salad and serve at once. The lima beans can be refrigerated overnight in their cooking ...

Beans, roasted vegetables, and salsa are just a few ingredients that can add nutrients, texture, and flavor to any salad. With many possible mix-ins, salads can be a staple of a balanced diet.