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Satisfying bean soups often have to simmer for hours; this vegetarian stew tastes as if it did but uses canned beans and broth as shortcuts.
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This picnic salad with quinoa, pepper, black beans, and onion can be served either hot or cold, making it a great picnic item.
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Homemade chicken taquitos filled with beans, green chile peppers, and cheese are quick and easy to prepare and will make the whole family happy.
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Leftover chicken and cooked rice can be turned into a big bowl of Mexican-influenced flavor via the addition of salsa, beans, corn, avocado, and cilantro.
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Hearty and delicious, this shepherd's pie preps in just 15 minutes by using Simply Potatoes® Mashed Potatoes.
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
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A great side dish or as a lunch, this quick and easy edamame salad is made with black beans and corn covered in ginger-sesame dressing.
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Ground chicken, refried beans, and tomatoes with green chiles bring out bold flavors in this one-pot easy-to-make chili and rice dinner.
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Rice, beans, corn, and zucchini are served in bowls and topped with avocado, radishes and other veggies, salsa and a squeeze of lime juice.
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This quick and easy nacho lasagna with ground beef, Cheddar cheese, corn, beans, and salsa is sure to be a crowd-pleaser on game day!
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A delicious vegetarian lasagna using corn tortillas instead of lasagna noodles, layered with salsa, black beans, cheese, and guacamole.
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Get Black Bean Hummus Recipe from Food Network