280 string bean recipes

Gado-gado is an Indonesian vegetable salad with steamed potatoes, carrots, cabbage, bean sprouts, and golden tofu, dressed in a warm coconut peanut sauce with chili.

Soft tofu wok-tossed with Szechuan hot bean paste, chili oil, Szechuan peppercorn, ginger, and garlic in a glossy, numbing sauce. Vegetarian mapo tofu at home in 40 minutes.

Creamy lima bean soup blended smooth with carrots, mushrooms, and soy sauce. A hearty vegetarian soup with an earthy, savory depth from five cups of mushrooms.

This is a very healthy salad, different kinds of vegetables, we always cook this simple and tasty salad.

Make your own chili oil by using a few simple ingredients, which is great for stir-fry or mixed with noodles.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.

Spicy spaghetti salad tosses kamut pasta with navy beans, tomatoes with green chilies, bell pepper, scallions, cilantro, and cumin. A vegetarian, no-cook-after-boiling dinner.

Bean burrito casserole layers tortillas with pinto beans, brown rice, and scallions under a homemade chili-spiked enchilada sauce. Vegetarian make-ahead Mexican casserole baked in one dish.

Curried tuna salad stuffs a hollowed-out red bell pepper with tuna, chickpeas, currants, almonds, and a yogurt-curry dressing. A bright Indian-spiced lunch that uses the pepper as both bowl and ingredient.

Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.

Chinese clay pot crab stir-fried with fermented black beans, garlic, ginger, and scallions in rice wine and chicken stock. A dramatic, fragrant shellfish dish ready in 25 minutes.

Compared to restaurant and store-bought veggie burgers this is the best black bean burger recipe I’ve ever tried. Add a quick avocado salsa for a topping and we're in love.

Wok-tossed bean sprouts and scallions in nutty walnut oil with soy sauce, topped with sunflower seeds and fresh parsley. A 10-minute side dish with serious crunch.

Nutty roasted corn, fresh tomatoes and romano beans make this hearty side dish a winner, especially during fresh corn season in the fall.

Tameya is Egyptian falafel made from dried broad beans instead of chickpeas, ground with fresh herbs, garlic, and spices, coated in sesame seeds and fried to a deep golden crunch.

Tuscan tuna salad with kidney beans, olives, tomatoes, and a zesty picante-Italian dressing served over fresh spinach. A no-cook, protein-packed lunch ready in 20 minutes flat.