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2 C      Cooked Black-eyed Peas (rinsed) 
2 C      Cooked small red beans 
2 C      Fresh green beans 
1C       Purple cabbage shredded & rinsed 
1          Red bell pepper seeded & diced 
1          Yellow bell pepper seeded & diced 
2           Tomatoes (diced) 
6 oz       Kalamata olives (pitted and coarsely chopped) 
24         Asparagus stalks 
12 oz    Appalachian Naturals Honey Balsamic Vinaigrette 
12 oz    Feta cheese 

Prep: Cut a half  inch off the bottoms of asparagus stalks. Steam for 3 minutes, cut into 1 inch pieces, rinse and drain. Combine beans, cabbage, peppers, and asparagus in a large mixing bowl. Toss well. Cover & chill for 3 hours. When ready to serve add vinaigrette and toss well. Top with crumbled feta cheese.

Simple Bean Salad:

1 can       Small red beans (rinsed well)
1 can       Black eyed peas (rinsed well)
1 cup       Purple cabbage (shredded & rinsed)
1/2 cup    Coarsely chopped fresh parsley (rinsed well)
1/2 cup    Appalachian Naturals Vinaigrette (Cilantro Lime, Italian Hemp, or Honey Balsamic)



1 lb        Chicken breasts
1           Yellow bell pepper, seeded, diced
1 lb        Spring Mix (salad greens)
4oz        Sprouts
5 oz       Cherry tomatoes, halved
1 c         Black beans, cooked, rinsed, drained
1           Avocado, pitted, diced
8oz        Chipotle Ranch Dressing
1c          Sunflower Oil
1           Clove garlic, minced
1/2tsp    Black pepper

Prep: Chill Chipotle Ranch Dressing at least 3 hours prior to serving.  Rinse chicken, drain, place in medium size bowl. Add oil, garlic, and pepper to chicken, toss until thoroughly coated, marinate overnight or at least 6 hours. Preheat grill on High for 15 minutes, reduce flame to low, grill chicken turning often so as not to burn. In a large bowl add greens, sprouts, tomatoes, beans, and avocado. Slice chicken into thin strips. Add Chipotle Ranch to greens, toss well until thoroughly coated, place individual portions on dinner plates, top with chick, serve immediately with extra dressing on the side.