Grain & Bean Salads
Beans, grains, and couscous bring body to these salads, with dressings and other additions changing their character. Marinated beans and cranberry-pecan couscous offer contrasting starting points.
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In this collection
Texas Cowboy Cornbread Salad with Chipotle-Lime Ranch
This hearty Southwestern-inspired salad combines toasted cubes of homemade jalapeño-cheddar cornbread with smoky bacon, fire-roasted corn, black beans, pinto beans, fresh vegetables, and creamy chipotle-lime ranch dressing. Finished…
Marinated Beans
Ingredients 2/3 cups dried beans 2 Bay leaves 1 1/2 Tablespoons toasted cumin seeds (Divided) 3 Tablespoons toasted coriander seeds (Divided) 4 Garlic cloves lightly crushed and peeled…
Cranberry and Pecan Couscous with Orange Vinaigrette
Ingredients For the Couscous 1 1/2 cups vegetable broth 1 cup Israeli couscous 1/2 teaspoon turmeric 1 teaspoon thyme 1 teaspoon tarragon For the Vinaigrette 3 tablespoons fresh-squeezed…
Chicken BLT Salad
Crisp chicken in Chicken BLT Salad boosts a favorite side salad to a healthy main-course attraction. Ingredients 1 cup fat-free buttermilk, divided 1 large egg white, lightly beaten…
Hellen Corbitt’s Texas Caviar
Texas Caviar is simply a jazzed-up version of black-eyed peas – a marinated, make-ahead salad that can be eaten with a fork or scooped up in a tortilla…
Italian Panzanella
Big cubes of bread in this traditional Italian salad soak up the zesty dressing; white beans and provolone pump up the protein for a well-balanced vegetarian meal.
