Salad recipes

Quite tasty and filling. I used black bean instead of pinto beans, I also squeezed half of the lime juice into the dressing, and I omitted the tomatoes that I didn't have on hand. I did think a ripe yet juice tomatoes would add more great flavor. Served it on a bed of lettuce and home-baked tortilla chips.

Colorful Southwestern rice and bean salad with kidney beans, corn, and picante dressing. Vegetarian, low-fat make-ahead perfect for potlucks.

A healthy Chickpea, Avocado, and Feta Salad that only takes 10 minutes to make. It’s perfect for a quick lunch, dinner, or snack!

Delicious four-bean salad with Instant Pot bean cooking directions.

Crispy toasted pita bread with seasoned pinto beans, diced cucumber, tomato and fresh lettuce, easy and tasty.

Simply delicious. If you use canned beans, it only takes you about 10 minutes, a tasty and flavorful salad is ready. Have it as a side dish or a nutritious main dish.

Black beans and fresh veggies make a delicious, refreshing yet whole some salad. Serve it as a side dish or a simply delicious main dish with some good quality bread.

Easy to make, and it's loaded with yumminess and packed with goodness.

Mediterranean lentil salad tosses green lentils with roasted red peppers, fresh basil, toasted walnuts, and balsamic, served over dandelion greens dressed with lemon.

Four bean salad with chickpeas, red kidney beans, green beans, and yellow wax beans tossed in a sweet apple cider vinegar and honey dressing. A potluck classic that gets better with time.

Hot German bean salad gives black and kidney beans the sweet-and-sour treatment, with a glossy vinegar dressing and crisp-tender carrots, celery, and onion. Served warm, oil-free, and vegan. A fast, tangy twist on the bean salad.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Kidney beans tossed with crisp celery, grated dill pickle, onion, and chopped hard-cooked egg create a protein-packed salad with tangy crunch in every bite.

Three-bean salad packed with green beans, kidney beans, chickpeas, corn, celery, carrots, and pimientos in a sweet-and-tangy vinegar dressing. The classic potluck make-ahead. Keeps in the fridge for weeks and gets better with time.

No-cook black bean and corn salad with bell pepper, celery, and onion dressed in cumin and rice vinegar. Vegan, flexible portions, ready in 20 minutes.

White bean salad with a blended lemon-dill dressing, garnished with sieved hard-cooked eggs, black olives, and green onions. A make-ahead cold salad with Russian roots.