To keep the ingredients from getting soggy, dress this salad and top it with peanuts just before serving.
For a delicious vegan option, swap in roasted tofu for the chicken breast (see Associated Recipes).
Mix it up with different flavors of hummus and different types of vegetables depending on your mood.
Loaded with black beans, kale, and avocado, this recipe is as filling as it is nutritious.
you’re free to also make the sweet potatoes and dressing ahead.
Lovely served as an untraditional brunch, special weekend lunch or light supper.
Pack these ahead to keep on hand for easy meal-prep lunches or dinners on busy nights.
No-Cook Black Bean Salad
A classic black bean salad is a must for picnics and potlucks.
This vegan version gets its creaminess from blended avocado.
This recipe is the perfect vehicle for using the crushed-up tortilla chips at the bottom of the bag.
Look for precooked lentils in the refrigerated section of the produce department.
Leftover chicken, tofu or canned beans can be swapped in for the shrimp.
White Bean & Veggie Salad
This meatless main-dish salad combines creamy, satisfying white beans and avocado.
Try mixing it up with different seasonal vegetables.
The zoodles quickly turn tender-crisp as the veggie-packed Bolognese warms in the microwave.
