All good Southerners and their friends know that the secret to a prosperous New Year is to eat black eyed peas on New Year’s Day! But, I just don’t make this salad for New Year’s Day. I’m taking this dish to a Christmas party and I’m certain that it will be one of the first things that will go quickly.
This delicious Fall Casserole is perfect with a green salad.
Hold a farm fresh bean up to your T-shirt and if it was just picked that day it will stick like Velcro. Just picked beans are incredible raw and are what you want for this salad.
Kick those mayonnaise-based dips to the curb this holiday season and serve my delicious Creamy Cannellini Dip for your get-togethers and parties.
Serve these delicious Italian Style Lima Beans with any meat or fish dish. You may refrigerate them for several days and eat later if you wish.
This Spicy Black Eyed Pea Salad is dressed with a light, lime vinaigrette and only takes a few minutes to prepare. If you would like this salad a little less spicy then just use 1 jalapeño pepper.
I adore fresh fava beans as they have an extraordinary flavor like no other bean. These early spring beans are small and tender, and are a delicacy in soups, salads, and pastas. Fava beans require a bit of extra effort to shell and peel before cooking, but believe me they are worth it. First they must be stripped from the large green spongy pods, and then each bean needs to be peeled to remove the skin.
Kidney beans are full of protein and fiber and make a wonderful base for a side dish. If you don’t have red kidney beans then use whatever beans you do have. I’ll bet this dish would be great with chickpeas.
Roast green beans instead of steaming them. Toss beans in a quick and tangy vinaigrette dressing, and serve warm.
Here’s an alternative to the classic green bean casserole. This recipe requires only stovetop cooking and can be partially made the day before. P.S. this dish is gluten free.