This slow cooker black bean soup may be the most effortless way to put those wonderful flavors on your table. It takes just 15 minutes' prep, and takes care of itself from there.
This comforting Bean and Bacon Soup combines tender beans, crispy bacon, and a rich, savory broth for a hearty meal that's perfect for any day of the week.
This well-seasoned, satisfying soup has a rich, full-bodied broth brimming with potatoes, navy beans and tender chunks of pork. It's been a family favorite for years. Served with cornbread, it's one of our comfort foods in winter.
Our farm-fresh salad is layered with gorgeous garden veggies. And we built in a homemade dressing flavored with fresh herbs. Just shake it up to eat the rainbow. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
With Brussels sprouts for the green and cranberries for the red, I make a cheery Christmastime salad. Refreshing and versatile, it works with any kind of nut or dried fruit.
It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish.
Take a break from green leaf salads, and enjoy a bright, lively tabbouleh salad. This parsley-and-bulgur salad tastes great on its own, and it pairs well with foods from Middle Eastern and Mediterranean cuisines.
As a change from mayonnaise-laden slaw, I created this refreshing alternative. It uses many of the garden vegetables I grow, so it's also economical. I serve it at our family reunion each Fourth of July, and it's always a big hit at get-togethers.
I created this southwestern pasta salad for a friend who owns a catering business. I was told it was a hit at her events and it's now among the most-requested dishes.
Along with treating this as a main meal or a side, you can also treat it like a dip or serve your black eyed peas salad on toast. If you’re heading to a picnic you could put servings into individual containers for ease.
In a large serving bowl, combine the bulgur, beans, tomatoes, cucumber and green onions. Drizzle the mixture with the dressing, and toss the salad until everything is evenly coated. Before serving, sprinkle the salad with the crumbled feta and pine nuts.