Beef sirloin strips, marinated in soy sauce, rice vinegar, honey, ginger, and chile, then quickly stir-fried with green onions, chile, ginger, and garlic.
Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.
Quinoa is the perfect vehicle for summer vegetables: it's more substantial than couscous or rice and it kind of binds ingredients together. This simple version involves minimal cooking: just toss hot quinoa with black beans, chunks of ripe heirloom tomatoes, and crunchy scallions, and cover with a refreshing lemon dressing.
Classic American three bean salad, perfect for summer picnics and potlucks. With cannellini beans, kidney beans, garbanzo beans, celery, red onion, parsley, and a sweet and sour dressing.
Pair pork tenderloin with sweet 'n' tangy bourbon sauce for a delicious 20-minute dinner. Substitute chicken broth for bourbon (if you prefer), and serve with couscous or rice.
Green chile peppers and chili powder give this savory chicken main dish a classic Tex-Mex bite. Make it up to 24 hours ahead of time for dinner in a hurry.
This Vegetarian Bean Burritos recipe contains can reduced sodium black beans, can reduced sodium pinto beans, can reduced sodium kidney beans, olive oil, salsa and more.
Grilled chicken with avocado sandwich, seasoned with chipotle. The fire of the chipotle chile powder is balanced out by the creamy cooling flavor of the avocado.
