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Summer Confetti Salad

Ingredients:
  • Green bell pepper
  • Red bell pepper
  • Tomato
  • Mango
  • Green onion
  • Cilantro
  • Corn
  • Green chilies
  • Cumin
  • Limes
  • Black beans
Making this delicious and fresh summer confetti salad is as easy as 1, 2, 3! You’ll definitely want to whip up a batch of this cowboy caviar for your weekly meal plans. It’s quick and easy. Once it’s in the jars, you are all set for a grab and go lunch option.
  1. Chop and dice veggies.
  2. Squeeze the limes, drain and rinse the corn and beans.
  3. Combine all ingredients and mix.

Patriotic Party Dip

When you are throwing a party or celebration for a larger group, something that is always popular and feeds a lot of people is a layered dip. Plus you can pack on the beans and veggies! The layers of this dip were chosen because it looks like an American flag. However, if you want your dip to resemble something different, there are so many options. This is a really fun Patriotic Party Dip Recipe for a 4th of July celebration and adds to your decor (until people eat it!) Get the recipe.

Mediterranean Bean Salad

Packed with protein-rich beans, crunchy summer vegetables and cool, fresh mint, this salad is a one-dish supper for evenings when it’s too hot to cook. Just toss the ingredients together in a large bowl and stir in the dressing. If you don’t have capers on hand, substitute chopped green olives or dill pickles.
 
Salad:
  • 3 15-ounce cans of any beans (use several types if you like), drained and rinsed
  • 2 red bell peppers, chopped
  • 1 small cucumber, diced
  • 1 cup chopped red or sweet onions
  • 1 tablespoon capers
  • 1 cup chopped fresh parsley
  • 10 fresh mint leaves, chopped
  • 10 fresh basil leaves, chopped
 
For the dressing:
  • 2 garlic cloves, minced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 6 tablespoons extra virgin olive oil
  • Salt and black pepper

Flavors of Spring

It’s asparagus season, and this vegetable pairs beautifully with beans in this easy dish. Check out this easy beans and asparagus recipe:
 
Ingredients:
  • 1 pound fresh asparagus spears, trimmed
  • ¼ teaspoon salt
  • 1 15-ounce can white beans
  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice (more to taste)
  • 1 tablespoon chopped fresh parsley or basil
  • Salt and pepper
 
Directions:
 
Bring ½ inch water to a boil in a large skillet. Add the asparagus, cover, and cook for three minutes or until tender. Drain and remove to a platter. Drain the cooking water from the skillet. Add the oil and heat over medium heat. Add the onion and bell pepper. Cook for three minutes. Add the garlic and cook for an additional two minutes. Stir in the beans and lemon juice and cook until heated through, about two minutes. Season with salt and pepper. Spoon the bean mixture over the asparagus and sprinkle with the fresh herbs.

Pork and Bean Bread

This recipe doesn’t taste like you would imagine. It’s a huge hit with everyone who has tried it. It has a great flavor, and it is wonderful when its warmed with butter on it. No one will guess that this dessert bread is packed with fiber and protein from canned beans. Best part is you most likely already have these ingredients in your pantry. Discover the recipe here.

The Perfect Picnic Side

As the temperatures rise, fuss-free dishes like this pasta and bean salad are just right for supper on the deck or patio. Make it in the morning to allow the flavors to develop – and so that you don’t need to think about supper until it’s time to eat.
 
Ingredients:
  • 8 ounces rotini pasta, cooked
  • 3 15-ounce cans of any beans, drained and rinsed
  • 1 ½ cups frozen or canned corn kernels
  • 1/2 cup Italian salad dressing
  • 1/2 cup mayonnaise
  • Red pepper flakes to taste (start with ¼ tsp)
  • Salt and pepper to taste
Directions:
  1. In a large bowl, combine the pasta, beans, and corn.
  2. In a separate bowl, stir together the salad dressing, mayonnaise, and red pepper flakes until well mixed.
  3. Stir into the pasta salad.
  4. Add salt, pepper, and additional red pepper to taste.

Jazz Up Canned Baked Beans

When you don’t have time to cook from scratch, canned baked beans are a welcome convenience. Give them a little extra pizazz and your own creative homemade twist with any of the following additions.

  • Adobo sauce from canned chipotle peppers
  • Sautéed onions and a dash of dry mustard
  • Honey and Dijon mustard
  • Freshly grated ginger
  • Peach preserves
  • Splash of bourbon
  • Miso paste

White Bean Oatmeal

If you’re trying to incorporate beans into your diet more often, don’t overlook breakfast options. With their creamy texture and neutral flavor, white beans are a perfect addition to oatmeal and a valuable way to give morning meals a protein boost. This recipe is adapted from The Simple Bean: A Bean Toolkit for Older Adults.
 
Ingredients
  • 1 cup cooked white beans, rinsed, drained, and mashed
  • 1 ½ cups milk
  • 2/3 cup rolled oats
  • 1 ½ tbsp maple syrup or any liquid sweetener
  • Dash of cinnamon
Instructions
  1. Combine all ingredients in a pot and heat over medium heat until it begins to simmer.
  2. Reduce heat and cook uncovered for about 7 minutes.
  3. Serve with blueberries, chopped walnuts, or any favorite oatmeal toppings.

Easy Peasy Beans and Rice

This black beans and rice recipe couldn’t be easier, and chances are you have all the ingredients on hand. It comes together in about 20 minutes. Discover the recipe here

Beans with Spring Greens

Greens like arugula, spinach and watercress are at their freshest in early spring, even when there is still frost in the air. Enjoy them with pink or pinto beans in this fast recipe that is packed with the flavors of spring. Discover the recipe here.