Bean

Dressing can be made 1 day ahead; chill, covered. Recipe can be 3 days ahead up to step 3; store in airtight container. Note

You could buy 4 x 75g salmon fillets instead of the larger fillet. The yellow beans add some colour to the dish; if unavailable use green beans. Note

Soak bamboo skewers in water for at least an hour before using to prevent them from scorching during cooking. Cut skewers to an appropriate size using scissors, if they are too long. Note

A healthy and filling vegetarian casserole packed full of flavour.

To make tomato salsa; quarter tomatoes. Squeeze out seeds; finely chop. Combine tomato with remaining ingredients in a small bowl; season to taste. You can substitute either one fresh red bird’s-eye chilli or ½ teaspoon chilli flakes for pickled jalapeño if you like. For a lower fat version, use reduced-fat cheeses and sour cream. Note

With the help of a pressure cooker, this Mexican dish of tender chicken & chorizo sausages with kidney beans can be whipped up in no time.

Bacon option; place a halved cooked bacon rasher on top of heated beans and continue layering as above. Note

Chilli beans can be served either hot or cold. Store beans, covered, in the refrigerator for up to three days. Keep any leftover bread in the freezer to use at a later date. Note

We used a chardonnay-style wine in this recipe. This recipe is not suitable to freeze. Note

Rich and smoky Spanish-style beans with chorizo from Australian Women's Weekly.

A green and healthy turkey salad with a tangy lemon mustard dressing.

You need one trimmed corn cob to get the amount of corn kernels required for this recipe; canned corn kernels or frozen corn kernels, if you prefer. Note