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Vegan paella, made with rice, artichoke hearts, and peas, is a hearty version of the traditional Spanish-favorite.
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A warm lovely vinaigrette dressing, with just a bit of sugar, is poured over a bowl of fresh and canned veggies and popped into the fridge. Twenty-four hours you have green bean-corn-celery-pea-corn-pimento-delight.
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This is a hearty combo of protein-packed beans and pasta. And the little pasta shells don't have to be cooked separately — just be sure to use tiny shells...
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Get Garden Risotto Recipe from Food Network
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A colorful pasta salad, packed with veggies, makes a wonderful side at any BBQ. This batch serves a crowd.
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Here's a spicy Texas favorite. Black-eyed peas and black beans are marinated in a fiery, flavorful mixture. This is great with tortilla chips or bread -- and plenty of cold iced tea!
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Green beans, peas, corn, pimento, and other veggies marinate overnight in a tangy vinaigrette dressing.
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Get Macaroni Salad Recipe from Food Network
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Get Blackened Tilapia With Black-Eyed Pea Salad Recipe from Food Network
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This easy fried rice with fresh pineapple, peas, and red bell pepper comes together quickly and goes well with any protein.
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This tastes exactly like the dish that I always get at my favorite Indian restaurant. I made it up one day and everyone was shocked. It has quite the mix of ingredients, but they all play a key role in getting the taste and consistency that I was looking for.
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This is a nice fresh and colorful salad of edamame, black beans, corn, and peas. It is tossed with a flavorful herb dressing and is perfect for lunch, picnics, or any occasion.