The Bold and Beautiful Book of Bean Recipes

Filled with refried beans and chickpea flour, this burger is bursting with flavour. Freezer-friendly and make-ahead, cook up a pot of this warming chili on the weekend for healthy lunches and dinners, all week long. Serve it with your favourite organic meat or vegetarian protein for a clean and complete meal. Prep ahead of time and pop in the oven just before serving bubbly hot and fragrant. Cremini mushrooms absorb all of the kicked up seasonings, and finely chopped walnuts add meatiness. Creamy roasted garlic ricotta, charred red onion, summer squash and zucchini are layered atop a crisp homemade crust.

With instructions for both the microwave and oven, any age can get to work in the kitchen on this crafty, vegetarian meal. Mostly just some basic knife work. Highly recommend adding to the rotation. Made this today and it was super tasty. One suggestion is to replace kidney beans with Fava beans. A little more mediterranean but also creamier, and the look of the big beans is impressive. Excellent and tastes so fresh!

I made a batch and have been eating it for lunch over the past couple of days. It is delicious with avocado on top.

I even diced a handful of leftover boiled shrimp one day and mixed them in. Keeping this recipe on hand for meal prep rotation. The flavors really have a chance to meld together.

Thanks so much for your star review, Alexandra! I made the bean salad with no onions as many people at potlucks including myself do not like raw onions.. I added artichoke hearts in oil and used that oil for the dressing. Thanks for the basic recipe. Sounds like great alterations to make it fit your taste, Su! Thanks for sharing and for the review. Thank you for this bean salad recipe! I made it as part of a big family dinner and everyone was asking me for the recipe. It was so flavorful and really great leftover as well!

It was so good. We had it as a side but I love that there were leftovers and I can put it in my lunchtime salads for work. It was very refreshing on a hot summers day. We are having a very hot summer in England this year so loving your post for no cook recipes. This is part of my fortnightly roster of summery work lunches. Fresh andfilling but never forget a mint afterwards for any sneaky garlic breath! So good I even look after my windowsill herbs so they give me the yield for this. I have made this salad a dozen times at least.

BUT I have made so many of your recipes and they have literally, never been a disappointment. So, I bit the bullet and made your bean salad for a family BBQ this weekend. When I told everyone it was a new recipe they seemed skeptical and took only a small portion. But what did everyone get seconds of? My mom even asked for the recipe!

We loved the light dressing and all of the herbs! I tweaked the recipe only slightly by using one can garbanzo bean, one can red kidney and one can mixed bean and I added more celery and cucumber for extra crunch. Thank you so much! Love this bean salad recipe—always gets rave reviews when I bring it to a party! I will say that I always make it with dill and I probably at least double the salt—which I think is what really gives it that bright pop! Thank you so much for sharing this recipe!

I will definitely be making this today!

Ingredients

Quite frankly I love anything with a nice big serving of beans in it, and this dish was great. I made your bean salad recipe this morning so I could shake up my work lunch routine, and it was delicious! I had it with a piece of Indian flatbread to sop up the extra dressing. Very bright and refreshing.

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I have never been more upset for not having a cucumber in the House!! I can already tell this will be a 5 star recipe. I am making the hummus today! Cookie and Kate receives commissions on purchases made through our links to retailers. Cookie and Kate is a registered trademark of Kathryne Taylor. Our cookbook, Love Real Food, is here! Lemon-Parsley Bean Salad Author: Cookie and Kate Prep Time: Instructions In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill or mint.

Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly. Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers should keep well, covered and refrigerated, for several days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice. Notes Recipe adapted from Ethnic Cuisine: The information shown is an estimate provided by an online nutrition calculator.

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag cookieandkate. Facebook Twitter Pin It. By Kathryne Taylor Vegetable enthusiast. Never miss a new recipe Subscribe to our email newsletter! Enter your email address Comments Leave a comment below: Cancel reply Your comments make my day. I could eat that entire bowl! Thankfully, I have never had to sit in an office. So happy about this!! Cheers to going on your own. Parsley is totally underrated, if you ask me!

This looks like such a delicious and refreshing combination ;. Your roasted tomato hummus sounds delicious. Karen, delighted to hear it! Thank you for commenting and have a lovely weekend. Oh man, your meal sounds amazing! Glad you enjoyed the salad! Thanks so very much! This recipe is fabulous. It made my weekend! What an easy and delicious recipe! Thank you so much for saying so! Delighted to hear it. Do you happen to know the calorie count is on a serving of this? Great job and thank you for sharing! I will be returning often. Really happy to hear it, Heather! Thank you for saying so.

First of all, look at that cover! I’ll take all the Buffalo Chickpea Tacos, please.

That is so awesome!!! Thanks for letting me know! The bean salad was fabulous! I added some kalamata olives — delish!! Hi Kate, Loved your story about your boring office job and your lunch day dreams. Happy to hear this is both convenient and a money-saver: Quick, easy and great for lunches on the go.

Sounds tangy and delicious, Maggie! It is a great lunch salad for sure. Thank you, Elizabeth for your review. Thank you for your review! The Bean Salad and Budha Bowls are some of my favorites. I really appreciate your review, Jessica. I tried without the dill: Thanks so much for sharing.

Out of this world?! Thanks for the review. Here are some tips to help you get started. Research now suggests that over half of our plate should be filled with fruits and vegetables, and that at least half of the grains we eat should be whole grains. With a little creativity, sandwiches or wraps with whole grain bread or tortillas can be nutritious and convenient brown bag staples.

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Shredded carrots, sliced cucumbers and grilled eggplant or zucchini will liven up your turkey sandwich, or perhaps convince you to skip the turkey all together. Instead, you can try: Why not make your own frozen meals? Here are some dishes that freeze well: Here are a few nutritionally rich salads that you can make ahead of time and keep in your fridge for a few days:.