Black beans have so many health benefits, turning them into a nutritious salad with tomatoes and green beans, makes perfect sense. And because canned black beans are ready to eat and so versatile, it’s always a good idea to have some on hand as a staple. Combined with a simple vinaigrette, it makes a light […]
Our Kiwi and Orange Salad has a light, fruity dressing made from natural rice vinegar, fresh orange juice, and extra virgin olive oil. It’s a simple salad with minimal ingredients, but the addition of kiwis turns it into something special. They add an extra sweetness that’s entirely unique to this tropical fruit. While this salad […]
By itself, our avocado toast makes a delicious breakfast or snack. But we like to go a step further and top it with a salad of mixed baby greens dressed in a light vinaigrette. It’s a healthy, plant-based option that’s perfect for brunch or as a starter for a meal.
This is a perfect end of summer salad when cantaloupes and tomatoes are at their peak of ripeness. While it seems like an unusual combination of ingredients, I’ve seen versions of this salad in cookbooks dating back as early as 1918. What I love about this dish is its simplicity, with an emphasis on fresh, […]
What makes this green bean salad taste so good is the sweet-tart pickling liquid from the red onions. We marinate thin slices of onions in hot red wine vinegar, sugar, and salt. It’s this simple combination that creates a delicious dressing and brings the whole salad together. The green beans are boiled for 5 to […]
This side dish is made with fresh corn on the cob, either grilled, or cut from the cob and sautéed on top of the stove. We combine it with mayonnaise, Mexican hot sauce, lime juice, jalapeño pepper, cilantro, and cotija cheese. It’s full of flavor and surprisingly easy to make. Tip Remove the husks and […]
I love the flavor combination of oranges and beets in this arugula salad. It’s a delicious and colorful side that’s both beautiful and packed with vitamins and minerals. Arugula is quite peppery, so I prefer to use a mixture of baby arugula and baby spinach, but you could also use all arugula, or even a […]
Because quinoa is a complete protein containing all nine essential amino acids, it’s a perfect choice for those who are limiting meat in their diet. And as a special bonus, it cooks in just fifteen minutes. By itself, quinoa is somewhat bland, but to counter that, we’ve packed this salad with lots of flavor, starting […]
Our salad with mixed greens features rich, buttery croutons made from our garlic bread recipe. We use a combination of olive oil and butter to minimize the amount of saturated fat. Unlike a traditional crouton, these are crispy on the outside and soft and flavorful on the inside. I like to make the garlic bread […]
Pinto beans and corn go hand in hand in this easy barbecue side, but the mandarin oranges are my favorite part of this pinto bean salad. They add a delicious, sweet flavor to the vinaigrette, made with red wine vinegar, lime juice, cilantro, and olive oil. It’s one of my husband’s favorite salad recipes. He […]
