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Articles 1 to 12 of 34:
Black-Eyed Pea Salad
In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and ... [... more]
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Black Bean and Couscous Salad
Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, ... [... more]
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Bulgur Chickpea Salad
In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature. In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork. Place bulgur in the bottom of a nice glass ... [... more]
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Salad Dressings
Getting your greens can seem like a pious mealtime obligation. But drizzling a delicious homemade dressing over salad makes it something to savor. Vinaigrettes can be as basic as mixing together oil, vinegar and salt. From there, build flavor ... [... more]
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Black Bean And Corn Salad II
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime ... [... more]
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Mexican Bean Salad
In a large bowl, combine beans, bell peppers, frozen corn, and red onion. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce ... [... more]
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Gelatin Salads and Molded Salads
To create a multi-layered gelatin salad, make sure you have enough pans and enough refrigerator space, as each layer will need its own pan for the initial chilling phase. The gelatin should be the consistency of cold egg whites. If the base ... [... more]
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Kerry's Beany Salad
In a large saucepan bring 2 cups of water to a boil. Stir in barley and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool. In a saucepan bring 1 1/2 cups water to a boil add the rice. Reduce heat to low ... [... more]
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Spicy Mexican Salad
In a large bowl, combine the romaine, cheese, pinto beans, black beans, and tomatoes. Add the corn chips and enough dressing to coat; toss and serve. May 9, 2005 This was a huge hit at the cinco de mayo party!!! Thanks for the tip about using ... [... more]
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Cucumber and Tomato Salad
In a large bowl, combine the tomato, cucumber, red onion, kidney beans, tofu, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper. May 19, 2005 Excellent! Skipped the tofu because I don't ... [... more]
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Chickpea Salad with Red Onion and Tomato
In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve. May 3, 2004 Make sure you use fresh parsley in ... [... more]
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Pea Salad I
Place bacon in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Spread Romaine lettuce evenly over the bottom of a 9x13 inch baking dish. Layer crumbled bacon, thawed peas, and eggs over the lettuce. In a ... [... more]
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