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Greek Garbanzo Salad | Bob's Red Mill

Vegan black bean & Barley Wraps 1 pkg. (8 to 12) medium whole wheat tortillas 1 recipe cashew cheese spread (recipe follows) 1 cup pearled barley, cooked 1 can (15 oz.) black beans 1/2 bunch cilantro, finely chopped 2 Roma tomatoes, finely diced 1 large carrot, shredded 1 to 2 avocados, pitted, peeled and diced 1 bunch spinach, washed and stemmed

Cannellini Bean Dip - if you love hummus, this one tops that! | Cooking on the Front Burner #appetizer

String beans with ginger and garlic (Photo: Evan Sung for The New York Times)

Spicy Sriracha Bean Dip 1 15oz can of white beans (rinsed) 2 teaspoons soy sauce ( or to taste) 2 Tablespoons sriracha hot sauce or any spicy chili sauce, or one fresh thai chili 1 large clove of garlic 1/2 teaspoon curry powder 1/4 cup of water (addition water needed if you need to make the dip smoother) 1 Tablespoon lime juice