Green beans make for a healthy and crunchy snack for even the pickiest of eaters! They can be eaten raw for the crunch or can be roasted and sautéed with olive oil for other flavors. Either way, green ...

A very flavorful salad that can be made with canned or fresh cooked green beans that’s perfect any time of the year, but especially good during the hot months of Summer. I don’t recommend ...

Home-grown green beans are in season from June to September. Store in a paper bag in the salad drawer of the fridge and use within 3-4 days. To freeze beans, wash them well then top and tail.

You, of course, need beans (canned are easiest), but from there you can toss in whatever else you want into this marinated ... This salad features two types of beans, and we're not mad about it. Pair ...

This simple, quick salad features creamy black beans tossed with ribbons of carrots, radishes, and fennel all topped with a garlicky lemon vinaigrette. Steve Sando is the founder and CEO of Rancho ...

If the words "tuna salad" conjure unfavorable images of mayonnaise-laden and monochromatic canned fish, this Spanish-inspired tuna salad with white beans and oranges will give you a whole new ...

The ultimate green bean casserole has fork-tender, vibrant green beans and an ultra-flavorful mushroom cream sauce laced with crispy fried onions and thyme. Baked under a canopy of more crispy ...