It’s corn season here in Indiana, and we just picked up the best juicy yellow cobs from the farmer’s market. Time to make all the corn recipes, and this time we’re experimenting with an old classic: Creamed Corn. Made at home from scratch, it’s nothing like what comes from a can. The rich and creamy sauce comes together with cream, milk, and a little Parmesan, and pairs with just about any main. Bookmark this homemade creamed corn recipe: we think it will become a keeper!

Ingredients in this creamed corn recipe

The traditional method for making a creamed corn recipe didn’t use cream at all! This dish is Native American in origin and used corn milk, the liquid that emerges when corn is scraped from the cob. It went on to become a popular dish in the American South and Midwest.

Most modern versions of creamed corn use heavy cream and milk to make the creaminess. But scraping the corn from the cob adds a massive boost of flavor: so we recommend it! The ingredients for this creamed corn recipe are:

• Fresh corn (or canned corn)
• Heavy cream
• Butter
• Parmesan cheese (optional)
• Milk
• All-purpose flour
• Sugar
• Garlic
• Salt

Use fresh corn for best flavor

For the best creamed corn recipe, use fresh, in season corn on the cob! Of course this is only available certain months of the year, but the flavor difference is notable. The sweet, juicy flavor of fresh sweet corn is unbeatable! Then you can also add corn milk to this recipe by scrapping the cobs, which heightens its sweet flavor even more.

For a substitute, you can use canned corn instead! It has added sugar and salt, so keep that in mind for the final flavoring (you likely won’t have to add more salt to this recipe). You can also use frozen corn, but we find it doesn’t have quite the same flavor. You may need to add more salt and sugar to taste.

Releasing the corn milk

This creamed corn recipe is best when you use fresh corn and add corn milk: the liquid that is released when you scrape corn cobs! Here’s how to do it:

• Cut the corn kernels from the cob.
• Use the back of a knife to scrape down the cob to release small bits of corn and the corn milk. See this video for instructions!
• Collect the bits of corn and milk with the corn kernels, adding it when instructed in the recipe. This adds even more flavor and creaminess to the dish!

How to make creamed corn

Homemade creamed corn is simple to make and cooks up in under 10 minutes! Here are the basic steps (see the recipe below for quantities):

1. In a large skillet over medium heat, add the corn kernels (with corn milk), cream, milk, salt, sugar, and garlic powder. Heat over medium heat and simmer for 6 to 7 minutes until the corn is bright yellow and cooked through.
2. Stir together 2 tablespoons milk with the flour in a separate bow;. Add the flour mixture and the butter to the corn and simmer until thickened, about 90 seconds. Taste and add a bit more salt if desired.
3. If using, stir in the Parmesan cheese, or transfer to a small casserole dish, sprinkle the top with Parmesan and broil until melted. Top with paprika and parsley and serve.

Ways to serve creamed corn

This creamed corn recipe pairs well with many types of main dishes! Because it’s pretty rich with the cream, we save it for special occasions when we’re cooking for friends or family. It works as an easy side dish that’s perfect in the summer or anytime. Here are a few great ways to serve it:

• Fish like grilled or pan fried salmon, tilapia, or cod
• Chicken like garlic chicken
• Shellfish like garlic shrimp or Cajun shrimp
• Plant-based mains like grilled veggie skewers, grilled tofu, black bean burgers, and more

More corn recipes

Corn is king in the summer (especially in Midwest America where we live!). Here are a few more tasty corn recipes to enjoy:

• Go for Classic Corn Salad
• Fire up the grill for Grilled Corn or Mexican Grilled Corn
• Go for Creamy Corn Dip
• Boil up Fresh Corn Soup or Corn Chowder

01

Classic Corn Salad

02

Perfect Grilled Corn on the Cob

03

Fresh Corn Soup

04

21 Tasty Corn Recipes

This creamed corn recipe is…

Vegetarian and gluten-free.

Creamed Corn Recipe

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• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 6 to 8

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Description

This creamed corn recipe has the best flavor from scratch! The creamy sweet pops of kernels pair with just about anything.

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Ingredients

• 3 cups (4 cobs or 16 ounces) fresh* or canned corn kernels
• ½ cup heavy cream (or half and half)
• 1 cup plus 2 tablespoons 2% milk
• ½ teaspoon kosher salt, plus more as desired
• 1 ½ tablespoons sugar
• ¼ teaspoon garlic powder
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• ¼ cup shredded Parmesan cheese (optional)
• Chopped parsley, for garnish (optional)
• Paprika, for garnish (optional)

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Instructions

1. For fresh corn, cut it from the cob. Then use the back of a knife to scrape down the cob to release small bits of corn and the corn milk (liquid that is released from the cob; see this video). This adds even more flavor and creaminess to the dish.
2. In a large skillet over medium heat, add the corn (with corn milk), cream, milk, salt, sugar, and garlic powder. Heat over medium heat and simmer for 6 to 7 minutes until the corn is bright yellow and cooked through.
3. Meanwhile in a small bowl, stir together 2 tablespoons milk with the flour. Add the flour mixture and the butter to the corn and simmer until thickened, about 90 seconds. Taste and add a bit more salt if desired.
4. If using, stir in the Parmesan cheese, or transfer to a small casserole dish, sprinkle the top with Parmesan and broil until melted.
5. Top with paprika and parsley and serve.

Notes

*The flavor in creamed corn is absolutely best with in season, fresh corn! You can also make it with canned corn. It’s not as good with frozen corn, but it can work in a pinch: you may need to add additional salt or sugar to taste.

• Category: Side dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Keywords: Creamed corn

A Couple Cooks - Recipes worth repeating.

Here’s a fun summer salad recipe that we’ve been eating on repeat: Broccoli Cauliflower Salad! Crunchy broccoli and cauliflower are covered in a creamy zingy dressing, then paired with sundried tomatoes, toasted pine nuts and feta cheese. We recently brought this to a cookout and when someone said “Wow!” after the first bite, we knew it was a winner. It’s similar to that retro salad with cheddar cheese and bacon, but with a twist!

Ingredients in broccoli cauliflower salad

Got a head of broccoli and a head of cauliflower? Those are the major components for this broccoli cauliflower salad, and it’s accessorized with a creamy dressing and some fun mix-ins. Since we eat a lot of vegetarian foods around here, we ditched the bacon in favor of meaty sundried tomatoes. Toasted pinenuts add big flair here, though you can use sunflower seeds too. Here are the ingredients you’ll need:

• Broccoli
• Cauliflower
• Red onion
• Sundried tomatoes
• Feta cheese
• Pine nuts (or sunflower seeds)
• Mayonnaise
• Lemon juice
• Sugar
• Dijon mustard
• Salt

For the nuts

Pine nuts can be expensive, but they add a unique flavor to this broccoli cauliflower salad! If you can find them, it’s well worth it. Here are a few notes:

• Don’t skip toasting; it brings out the flavor. Toasting the nuts for a few minutes in a skillet really brings out their nutty flavor. Without tasting, the nuts are far less flavorful.
• Or, use sunflower seeds or toasted almonds! Sunflower seeds are traditional in this classic salad. Or if you still want the crunch of nut, you could use Toasted Slivered Almonds.

Serving and storage notes

This broccoli cauliflower salad tastes great immediately, but you can also refrigerate it to let the flavors to meld before serving. Leftovers last refrigerated for up to 3 days.

If you’re making the salad in advance, add the nuts right before serving. This keeps them fresher and crunchier.

Ways to serve broccoli cauliflower salad

This broccoli cauliflower salad recipe is extremely versatile and works with many different dishes! It’s ideal as a summer salad, but it works in any season. Here are some ideas:

• Pair with grilled chicken, grilled salmon or grilled shrimp for a summer BBQ
• Make a salad dinner with cucumber salad, pasta salad, lentil salad, couscous salad or quinoa salad
• Serve it for a pizza party with margherita pizza and a wine spritzer

More broccoli and cauliflower recipes

This broccoli and cauliflower salad is the perfect easy salad to whip up for all your meals! Here are a few ideas for more broccoli recipes and cauliflower recipes to try:

• Fire up the oven for Roasted Broccoli and Cauliflower
• Make Quick Cheesy Broccoli or Mac and Cheese with Broccoli
• Whip up a fresh Broccoli Slaw
• Make fan favorite Crispy Cauliflower Tacos

01

Roasted Broccoli and Cauliflower

02

Broccoli Slaw

03

20 Tasty Broccoli Recipes

04

20 Best Cauliflower Recipes

This broccoli cauliflower salad recipe is…

Vegetarian and gluten-free.

Broccoli Cauliflower Salad

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• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 6 to 8

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Description

This broccoli cauliflower salad recipe will make everyone say wow! The creamy dressing and zingy mix-ins make magic with crunchy veggies.

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Ingredients

• 4 cups small broccoli florets
• 4 cups small cauliflower florets
• ¼ cup diced red onion
• ¼ cup jarred sundried tomatoes, drained and finely chopped
• ¼ cup pine nuts (or sunflower seeds)
• 1 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon sugar
• 1 teaspoon Dijon mustard
• ¾ teaspoon kosher salt
• ½ cup feta cheese crumbles

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Instructions

1. Prepare broccoli, cauliflower, red onion and sundried tomatoes as noted above and place in a large bowl.
2. Toast the pine nuts: place the nuts in a dry skillet (no oil) over medium heat. Heat, shaking the pan and stirring often with a wooden spoon, until the nuts are fragrant and golden brown, about 3 minutes. Remove immediately from the heat and transfer to a plate to stop the cooking.
3. In a medium bowl, mix the mayonnaise, lemon juice, sugar, and Dijon mustard.
4. To the bowl of the vegetables, sprinkle in the kosher salt, then add the dressing, toasted pine nuts and feta cheese and stir. Taste and add a pinch or two more salt if necessary. Serve immediately or refrigerate until serving. Store refrigerated for up to 3 days (if making in advance, add pine nuts directly before serving).

• Category: Salad
• Method: No Cook
• Cuisine: Salad
• Diet: Vegetarian

Keywords: Broccoli cauliflower salad, broccoli and cauliflower salad, broccoli & cauliflower salad, broccoli cauliflower salad recipe, cauliflower broccoli salad

A Couple Cooks - Recipes worth repeating.

Need an easy side dish or lunch idea? This orzo pasta salad recipe is bursting with flavor and the perfect accessory for any meal. It stars the tender pasta grains with crunchy veggies, salty feta cheese, fresh herbs and a zippy vinaigrette dressing. The best part? It tastes great for days! Leftovers hold up well in the fridge, making it perfect for lunches throughout the week too.

Ingredients in orzo pasta salad

This orzo pasta salad recipe is simple to put together: it’s a matter of cooking pasta, chopping veggies, and making a quick vinaigrette! The flavor profile has Mediterranean or Greek vibe, bursting with fresh herbs, lemon and olive oil. You can also add any vegetables you like! Here’s what you’ll need for the base salad:

• Orzo
• English cucumber
• Cherry tomatoes
• Shallot
• Fresh oregano and parsley
• Lemon juice and lemon zest
• Red wine vinegar
• Garlic powder, dried dill, and salt
• Olive oil
• Feta cheese crumbles

Types of orzo

Orzo is a small pasta that’s shaped like grains of rice. Known as risoni in Italy, it can be served in various ways: as a side dish, pilaf, as part of an orzo salad, or in soups. There are several sizes of orzo available in stores; we prefer the medium grains that are about the size of grains of rice. You can also find different colors of orzo, like tricolor orzo that’s colored naturally with sundried tomatoes and spinach.

Variations and mix-ins

This orzo pasta salad is easily customizable to the ingredients you have on hand or your flavor preferences! It would be perfect with Kalamata olives like in a Greek pasta salad, or whatever vegetables are hiding in your refrigerator. Here are a few ideas for adding to this orzo pasta salad:

• Kalamata olives
• Red pepper, diced
• Jarred roasted red pepper, diced
• Broccoli, cut into very small florets
• Red onion slices
• Zucchini, small diced
• Spinach or kale, chopped

Orzo pasta salad storage info

This orzo pasta salad recipe tastes great the day it is made, but it stores very well! You can also make it in advance and refrigerate until serving, or keep it refrigerated as a lunch idea to eat throughout the week. Here are a few tips for storage:

• This orzo pasta salad lasts for up to 5 days in the refrigerator. It’s ideal for making ahead or healthy lunches throughout the week.
• Refresh the flavors before serving. Bring the salad to room temperature. Then stir in a drizzle of olive oil and a bit more crumbled feta cheese. You may or may not need an extra pinch of salt.

Ways to serve it

Pasta salad recipes are fun and versatile: they work with just about anything! They’re great for a summer dinner with any grilled main, or with fish, chicken, or vegetarian mains. Or add pita bread for a light lunch! Here are a few great ways to serve it:

• Grilled Shrimp (or Grilled Shrimp Skewers)
• Grilled Salmon
• Salmon Burgers
• Veggie Burgers or Portobello Burgers
• Caprese Sandwich
• Easy Zucchini Boats
• Grilled Veggie Kabobs

More pasta salad recipes

Want more pasta salad ideas? There are so many recipes, from classic to pesto to shrimp and more! Here are a few of our top pasta salad recipes:

• Try Classic Pasta Salad
• Go for Greek Pasta Salad or Mediterranean Pasta Salad
• Grab Pesto Pasta Salad
• Opt for our fan-favorite Tortellini Salad
• Opt for creamy Shrimp Pasta Salad or summery Caprese Pasta Salad

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Classic Pasta Salad

02

Pesto Pasta Salad

03

Greek Pasta Salad

04

Caprese Pasta Salad

This orzo pasta salad recipe is…

Vegetarian.

Orzo Pasta Salad

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• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 5 to 6

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Description

This orzo pasta salad recipe is the perfect side dish or lunch! Bursting with flavor, it’s loaded with fresh veggies and feta cheese.

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Ingredients

• 1 cup dry orzo pasta (about 8 ounces)
• 1/2 English cucumber, small diced (about 1 cup)
• 1 pint cherry tomatoes, sliced in half (2 cups)
• 1 large shallot, thinly sliced
• 1 teaspoon chopped fresh oregano (or ½ teaspoon dried)
• 2 tablespoons chopped fresh parsley
• 1 ½ tablespoons lemon juice, plus zest of ½ lemon
• 1 tablespoon red wine vinegar
• ½ teaspoon garlic powder
• ½ teaspoon dried dill
• ¾ teaspoon kosher salt
• 2 tablespoons olive oil
• ¾ cup feta cheese crumbles
• Fresh ground black pepper, to taste

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Instructions

1. Fill a medium pot with 10 cups water and bring it to a boil. Once boiling, add the orzo and stir. Bring the pot back to a boil, then boil for about 8 minutes until the orzo is tender. Place the orzo in a strainer to drain, then rinse it under cold water until it comes to room temperature.
2. Meanwhile, prepare the fresh vegetables and herbs as noted in the ingredient list.
3. In a large bowl, whisk together the lemon juice, lemon zest, red wine vinegar, garlic, garlic powder, dill, and kosher salt. Then whisk in the olive oil.
4. Once the orzo is done, add it to the large bowl of dressing and toss with the chopped vegetables and herbs. Add the feta cheese and fresh ground black pepper and stir to combine.
5. Taste and add more salt to taste if necessary. Serve immediately. Stores up to 5 days refrigerated (leftovers taste great; allow to come to room temperature and add a swirl more olive oil or a bit more cheese or salt as necessary).

• Category: Side dish
• Method: Stovetop
• Cuisine: Pasta salad
• Diet: Vegetarian

Keywords: Orzo pasta salad, orzo pasta salad recipe, orzo salad

A Couple Cooks - Recipes worth repeating.

Craving green things? Here’s a salad that’s fresh, tasty, and absolutely irresistible: Green Goddess Salad! It features everything green: green cabbage, cucumber, romaine and green onions, all tossed together with that famous herby Green Goddess dressing. This one pairs perfectly with pizza or makes a simple lunch with some sides. Or, transform it into a main dish with shrimp, salmon, chickpeas, or chicken. Give it a taste and you’ll become as obsessed as we are!

Ingredients in Green Goddess salad

This Green Goddess salad takes the popular dressing of the same name and pairs it with crunchy green veggies and herbs. It’s similar to a chopped salad, beautifully monochrome with different shades of green. It’s not the TikTok Green Goddess salad (look it up separately to find the recipe!), but social media did have a big hand in popularizing this concept! Here’s what you’ll need for this Green Goddess salad:

• Green cabbage
• Romaine
• English cucumber
• Green onion (scallions)
• Chopped chives, oregano, dill, or tarragon
• Green goddess dressing: garlic, Greek yogurt, mayonnaise, parsley, basil, lemon juice, anchovy paste, salt

If you’d like, you can add a few Parmesan shavings to this salad to heighten the savory flavors. We love it both ways!

A few notes on Green Goddess dressing

This Green Goddess salad recipe uses classic Green Goddess dressing, a creamy dressing that originated in the 1920’s.

• The original Green Goddess dressing had anchovies, scallions, mayonnaise, and herbs, including parsley, tarragon, and chives. There have been various renditions ever since, using different herbs and flavorings. 
• This dressing recipe is similar to the classic, with a little Greek yogurt to make the flavor lighter and brighter! It does call for anchovy paste, which adds big flavor, but you can remove it for a vegetarian version and substitute more salt.
• The Tik Tok Green Goddess salad uses a vegan dressing made with nutritional yeast, olive oil, lemons, nuts, and tons of herbs. We prefer making a classic Green Goddess dressing which uses ingredients we normally have on hand, and with fewer herbs to keep it budget-friendly.

Go big on herbs

When it comes to Green Goddess, the more herbs the better! Of course, this can get a little expensive if you’re buying them all at the store.

• It’s best to make this recipe in the summer when herbs are abundant. Growing herbs in pots on a sunny ledge is simple: you don’t even need garden space.
• This recipe is best with chopped herbs mixed into the greens. You can use chopped chives, dill, oregano or tarragon for great results.
• The Green Goddess dressing also calls for herbs. Our recipe uses fresh parsley, which is easy to find and inexpensive. It also uses basil, which is more expensive — feel free to substitute the basil with any of the herbs in the greens, or vice versa.

Variations on Green Goddess salad

There are lots of ways to dress up or change this salad but keep its Green Goddess identity! Here are a few variations:

• Go even simpler with just romaine and radishes. Go to Romaine Salad with Green Goddess.
• Add protein like shrimp, salmon, or chicken. Try Sauteed Shrimp, Pan Seared Salmon or Garlic Chicken.
• For a quick meal, add canned tuna, salmon, or chickpeas. These proteins are quick to top this salad. Season with olive oil and salt before serving (or add smoked salmon!). You could also add purchased or homemade crispy chickpeas for a crunch!

Serving and storage notes

This Green Goddess salad tastes best right away! It does store refrigerated for a few days, but it can become watery over time. For best results, store the salad separate from the dressing, and add the dressing right before serving.

And that’s it! Let us know what you think of this recipe in the comments below.

More salad recipes

There’s a salad for every occasion! Here are a few of our top salad recipes:

• Grab our Favorite Lentil Salad
• Opt for Couscous Salad or Go-To Quinoa Salad
• Go for this epic classic, Best Potato Salad
• Try Orzo Pasta Salad or
• Take some shortcuts with Black Bean and Corn Salad

01

60 Best Salad Recipes

02

Favorite Lentil Salad

03

Couscous Salad

04

Go-To Quinoa Salad

This Green Goddess salad recipe is…

Vegetarian and gluten-free. For vegan, use Vegan Caesar or Avocado Dressing and blend in the listed herbs.

Green Goddess Salad

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 6 servings

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Whip up this fresh Green Goddess salad recipe when you need a side dish to impress! It’s bright and herby, loaded with green veggies.

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Ingredients

For the salad

• 1/2 green cabbage (4 cups chopped)
• 1 romaine heart (3 cups chopped)
• 1 English cucumber, thin sliced, then quartered
• 3 green onions (scallions), thinly sliced
• 1 large handful chopped chives, oregano, dill, tarragon or other herbs, chopped (optional but recommended)
• Parmesan shavings (optional)

For the dressing

• 1 very small garlic clove, minced
• 2 green onions, thinly sliced
• ½ cup Greek yogurt
• ½ cup mayonnaise
• ¾ cup fresh parsley leaves and tender stems, loosely packed
• ¼ cup basil leaves or other herbs, loosely packed
• 1 tablespoon lemon juice
• ½ tablespoon anchovy paste (or omit and use another ¼ teaspoon kosher salt)
• ¼ teaspoon kosher salt
• Fresh ground black pepper

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Instructions

1. Prepare the vegetables as noted above and place them in a large bowl. Toss with ½ teaspoon salt and fresh ground black pepper.
2. Make the dressing: Place all ingredients in a food processor, smaller blender or the cup of an immersion blender (also works in a standard blender). Blend to combine. Taste and add another pinch of salt if necessary.
3. Add the dressing and toss with the salad, adding Parmesan shavings to garnish if using. Taste add additional salt if desired. Eat immediately. If making in advance, leave the dressing separate from the vegetables until serving.

• Category: Side dish
• Method: No cook
• Cuisine: Salad
• Diet: Vegetarian

Keywords: Green goddess salad

A Couple Cooks - Recipes worth repeating.

Yes, we’ve cracked the code to the best egg salad recipe! You might not think you need a recipe for egg salad. (And you don’t.) But for the best flavor that works ever time, here’s one you can bookmark and make on repeat! It’s ultra creamy and savory, with just the right balance of fresh herbs with savory Dijon and mayo. Layer it between bread slices and it’s absolutely heavenly! Here are the tricks to a killer egg salad.

The trick to egg salad

Here’s a secret to making the best egg salad: up the creaminess factor by using both Greek yogurt and mayonnaise! We also use this trick in our Tuna Salad Sandwich and our fan favorite Homemade Ranch Dressing. Here’s why it works:

• Mayo lends a savory richness, but using all mayo can taste heavy.
• Greek yogurt keeps light and healthy, and adds a tangy, fresh flavor.

Don’t have Greek yogurt on hand, or don’t want to use it? No problem: you can substitute all mayonnaise like a traditional egg salad recipe.

Ingredients for egg salad

Egg salad is one of those recipes like potato salad and tuna salad: everyone has their own spin! There are thousands of variations on this classic recipe: with pickles, with avocado, with chives, and so forth. In our recipe testing, here’s what we found to be the essential ingredients for a classic egg salad recipe:

• Eggs
• Mayonnaise
• Greek yogurt (or more mayonnaise)
• Dijon mustard
• Green onion
• Fresh dill or basil (optional, but recommended)

That’s it! The Dijon mustard works with the Greek yogurt and mayo to bring in a tangy, savory flavor. There’s no need for lemon juice in this salad: the mustard adds enough of a bright pop!

How to make hard boiled eggs

All you need for a great egg salad is a batch of hard boiled eggs. There are a few methods for boiling eggs, and we’re partial to the straightforward stovetop method. However, they work well in a pressure cooker and steamed, too! Here are a few options:

• Stovetop: Make Hard Boiled Eggs by placing the eggs in a pot and covering with 1-inch of water. Bring the water to a boil. Once boiling, remove from the heat, cover and allow to sit for 15 minutes. Then place the eggs in ice water and allow to cool completely.
• Steamer Basket: These Steamed Hard Boiled Eggs is fast and easy, and makes the eggs easy to peel.
• Pressure Cooker: Go to Instant Pot Hard Boiled Eggs for this simple, hands-off method.

Fresh dill or basil make 2 variations!

The fresh herbs in this egg salad take it over the top! You only need a little and it goes a long way. If you don’t have access to fresh herbs you can leave them out, but we highly recommend it for the herby, irresistible flavor they add. Here are the two options:

• Fresh dill: This gives a classic egg salad flavor, like something you’d get at a gourmet deli!
• Fresh basil: Add basil and it makes a peppery, Italian-inspired vibe. We’re huge fans of using basil to vary up this salad.

How long can you store egg salad?

Egg salad lasts for 3 to 5 days in the refrigerator. Here’s the thing: the flavors can dull after refrigeration. Egg salad is best served fresh. When you serve leftovers, let it come to room temperature and take a taste. Add a pinch of salt and another squeeze of Dijon mustard to taste to revive the flavors.

Ways to serve egg salad (including gluten-free)

There are lots of ways to serve egg salad outside of a simple sandwich…some you might not have thought of! It makes for a healthy lunch idea or a fast and easy dinner. Here are some of our favorites:

• Sandwich: Classic. Try No Knead Bread or Homemade Bread if you’re up for the homemade bread challenge.
• Lettuce Wrap: Serve it rolled up into butter lettuce leaves (gluten-free).
• In an Avocado: Stuff it in an avocado and you’ve got a tasty gluten-free lunch.
• Wrap: Roll it up in a tortilla or spinach wrap.
• Crackers: Try Almond Crackers (gluten-free) or Homemade Crackers.
• Croissants: Croissants make a fancy finger sandwich for a nice brunch, bridal shower, or baby shower.
• Over Greens: Serve it as a salad itself! Add some sliced tomatoes or other veggies for color.

This egg salad recipe is…

Vegetarian and gluten-free.

Classic Egg Salad

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4

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Here’s how to make the best egg salad! It’s creamy and full of bold flavor, with the perfect ratio of ingredients. Bookmark this one!

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Ingredients

• 8 eggs
• 1 green onion
• 2 tablespoons chopped fresh dill or basil (or substitute ½ teaspoon dried dill)
• 2 tablespoons mayonnaise
• ¼ cup Greek yogurt (or additional mayo)
• 1 tablespoon Dijon mustard
• 1/4 to 1/2 teaspoon kosher salt*
• Black pepper

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Instructions

1. Hard boil the eggs, according to Perfect Hard Boiled Eggs, Steamed Hard Boiled Eggs or Instant Pot Hard Boiled Eggs.
2. When the eggs are cooked and cooled, peel them and chop them roughly.
3. Thinly slice the green onions. Chop the fresh dill or basil.
4. In a bowl, stir together all ingredients. Taste and adjust seasonings as desired. Tastes best freshly made, or refrigerate for up to 3 to 5 days; after refrigerating taste and add a little salt and/or mustard to refresh the flavors.

Notes

*If using all mayonnaise and no Greek yogurt, start with ¼ teaspoon kosher salt or less, then add more to taste.

• Category: Main Dish
• Method: Boiled
• Cuisine: American
• Diet: Vegetarian

Keywords: Egg Salad, Best Egg Salad, How to make egg salad

More egg recipes

There are so many ways to use hard boiled eggs! Here are some of our favorites:

• Easy Deviled Eggs Classic and taste amazing! They use both Greek yogurt and mayo to make the perfect flavor.
• Tuna Salad with Egg Creamy and savory, this protein-packed sandwich is perfect as an easy lunch or dinner idea.
• Nicoise Salad This French main dish salad is legendary: for good reason! It’s protein-packed, doused in zingy dressing, and makes a stunning lunch or dinner…glass of wine optional.
• Grilled Cheese with Boiled Egg This grilled cheese has a unique filling: hard boiled eggs and smoky cheese!

A Couple Cooks - Recipes worth repeating.

Here’s a fresh spin on that classic Bean Salad! You know, the kind at picnics and potlucks long into the cicada-buzzing summer? This American classic has been gracing tables for generations, and everyone has their own take on it. Here’s our spin on that bean salad of our youth, with a little more complexity and freshness. But don’t worry: it’s still an easy three bean salad that’s as easy as dump and stir. Is it actually better than Grandma’s? We think so. (Sorry, Grandma: don’t be offended!)

The anatomy of a bean salad

Bean salad is a classic American salad of canned beans marinated in a vinaigrette. It’s a staple at picnics and potlucks because it doesn’t require refrigeration and can sit out in the heat for hours. This type of bean salad originated in the 1950’s, when recipes using canned beans started appearing in cookbooks (per this source). Either way: Alex and I have been enjoying it for our entire lives.

Bean salad recipes vary and most cooks have their own regional spin. The most common ingredients are kidney beans, green beans, and garbanzo beans (it’s often called three bean salad). Other ingredients you’ll often see are pinto beans, wax beans, and onions. It’s almost always marinated in a dressing of vinegar, oil, sugar and salt.

How to make this three bean salad recipe

Our spin on Grandma’s three bean salad is just as easy to make as the 1950’s style classic. That means the main steps are “dump and stir:” open the bean cans and stir everything together! At the same time, we wanted to freshen up the classic by cutting back on the sugar and adding a little freshness. Here are the elements we added to this three bean salad to make a modern spin:

• Kidney beans and pinto beans: We prefer pinto beans in a bean salad, since chickpeas can have a tough texture and don’t soak up the marinade as quickly.
• Green and yellow beans: You can use just green beans for a classic three bean salad. However, we like the color contrast of adding yellow wax beans to the mix if you can find them! They can often be harder to find at the grocery, in which case you can substitute more green beans.
• White onion and red onion: White onion is standard and has the most classic flavor. Red onion adds brightness with the lovely purple color.
• Curly parsley: The green confetti adds a fresh flavor and visual flair. Use curly parsley if you have it, but Italian also works.
• White vinegar and olive oil: Bean salad works well with straight white vinegar (not white wine vinegar), just like a classic cucumber salad. It adds just the right astringent punch, balanced by the salt and sugar.
• Dill and garlic powder: These spices are our addition: they heighten the savory and fresh flavors!

Eat immediately, or marinate at least 1 hour

You can eat your bean salad recipe right away and it tastes great. Or, pop it in the refrigerator to let it marinate for at least 1 hour, and it’s even better. The refrigeration time really lets the flavors soak in.

The end result? This recipe has half the sugar as the standard, but it’s just as delicious! It’s got all the classic elements so you feel like you’re eating Grandma’s. We’ll be eating this for years to come.

How to slice the onions

One area where home cooks can be tripped up: how to cut the onions into slivers! The cut that looks best in this bean salad recipe is different from the standard half-moon shape. Some people call it French cut: it’s a way of making the onion slivers look attractive instead of long and floppy.

• How to do it? It’s easiest to explain by showing you. Go to minute 1:40 of this How to Cut an Onion video!
• The basic explanation? Cut slices from the tip to the root (instead of through the middle).

Storage info

We’re huge fans of this easy salad and we think it works anytime: picnics, potlucks, and meals any time of the year. It’s a great protein-packed vegan side dish, and it helps to make any vegetarian or plant-based meal more filling. It also is great for summer grilled meals.

How long does homemade bean salad last? Store it refrigerated for 3 to 5 days. Like a pickle, the flavor intensifies over time! It’s great for lunches throughout the week. Beans don’t last indefinitely refrigerated, so make sure not to leave it longer than the storage recommendation.

More bean salad recipes

Bean salads are versatile and useful because they add a punch of plant-based protein to any meal! Here are a few other bean and legume-based salads to try after this summer salad:

• Try Easy White Bean Salad
• Opt for Black Bean and Corn Salad
• Go for Edamame Salad or Black Eyed Pea Salad
• Grab Simple Chickpea Salad

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Easy White Bean Salad

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Black Bean Salad

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Simple Chickpea Salad

04

Black Eyed Pea Salad

This bean salad recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Classic Bean Salad (Better Than Grandma’s!)

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★★★★★

4.9 from 15 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 8

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Description

Here’s how to make the best three bean salad recipe: a fresh spin on Grandma’s! It’s easy to throw together for picnics and potlucks. 

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Ingredients

• 15-ounce can kidney beans
• 15-ounce can white beans or pinto beans
• 15-ounce can green beans
• 15-ounce can wax beans (or another 15-ounce can green beans)
• 1/2 medium white onion
• 1/4 medium red onion (optional)
• 2 tablespoons chopped curly parsley (or Italian parsley)
• ½ cup white vinegar*
• ¼ cup olive oil
• 2 tablespoons granulated sugar
• ¼ teaspoon each dried dill and garlic powder
• 1 teaspoon kosher salt
• Fresh ground black pepper

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Instructions

1. Drain and rinse the beans. 
2. Thinly slice the onions into slivers (go to minute 1:40 of this How to Cut an Onion video to see how!). Finely chop the parsley. 
3. In a large bowl, whisk together the white vinegar, olive oil, sugar, dill, garlic, powder, and kosher salt. Add the beans, onions and parsley and stir until coated. You can eat immediately, but for best results refrigerate for 1 hour to allow the salad to marinate. Store leftovers refrigerated for up to 5 days.

Notes

*Use standard white vinegar, not white wine vinegar! 

• Category: Side Dish
• Method: Raw
• Cuisine: Salad
• Diet: Vegan

Keywords: Bean salad, bean salad recipe, three bean salad, three bean salad recipe

A Couple Cooks - Recipes worth repeating.

There are lots of ways to make potato salad: German or French, loaded with dill, or tossed in a tangy vinaigrette. But the type that holds our hearts is that classic American potato salad recipe! You know, the kind that’s creamy and tangy sweet, loaded with crunchy onions and pickles? It’s that pale yellow color that betrays that it’s swirled with mayo and mustard, and it’s destined for stardom at your next cookout or picnic. Here’s our best potato salad recipe!

Ingredients for this potato salad recipe

Here’s how to make potato salad the American way! Gather up your bottles of mayonnaise, mustard, and pickle relish for this one. This festival of condiments really does make for the best pop of flavor! This is our spin on Grandma’s standard, with a few tweaks like fresh dill for an herbaceous pop. Here’s what you’ll need for this recipe:

• Yukon gold potatoes: the variety here is important! They have a lightly sweet flavor and keep their shape when boiled. Do not substitute red skinned or russet potatoes!
• White wine vinegar
• Celery stalks
• Green onions
• Red onion
• Fresh dill
• Sweet pickle relish (or dill pickles)
• Mayonnaise
• Sour cream (or Greek yogurt)
• Yellow mustard and Dijon mustard
• Celery seed

How to make potato salad

The trickiest part of how to make potato salad? Boiling the potatoes! Other than that, it’s a simple matter of chopping and stirring. Critics argue over whether to peel and chop before or after boiling. Here’s what we recommend:

• Quarter the potatoes, then place them in a pot of cold water. Leave the skins on: they’ll come off easily later.
• Boil for 8 to 15 minutes, until fork tender. Drain and rinse them under cold water.
• Pop off the skins with your fingers, then dice. When they’re cool enough to touch, the skins come off easily after boiling.
• Sprinkle the potatoes with vinegar and salt. This trick from Julia Child is also part of our French Potato Salad recipe. It infuses the potatoes with tangy flavor mixing them into the salad.
• Mix all salad ingredients together, then chill 2 hours. This salad tastes great right away, but it’s best when it’s cold. See the recipe below for the ingredient list. If possible, refrigerate it for a few hours before serving.

Tips and ingredient notes

The method is simple, but it does take a bit of time to prepare this potato salad recipe. But don’t worry: it’s absolutely worth the effort in the end! Here are a few notes about the process:

• Use sweet pickle relish for a classic flavor, or substitute dill pickles. Sweet pickle relish adds just the right sweetness to the overall mixture. But chopped dill pickles work too: they intensify the savory notes.
• Sour cream pairs perfectly with mayo, or swap in Greek yogurt. Many salads use only mayo in the dressing. Adding Greek yogurt or sour cream in combination with it lightens the flavor. Greek yogurt also makes less calories and adds a slight tang.
• Dijon mustard adds complexity. Yellow mustard is key to this classic recipe, but we love it with a little Dijon mustard in combination. We regularly stock both in our fridge. If you don’t, using 100% yellow mustard works too.

Storage info

This potato salad recipe just gets better over time! You can make a batch and store it in the refrigerator for days. Here are best practices when it comes to storage:

• How long does potato salad last refrigerated? Up to 5 days. The flavor gets even better over time.
• How long does potato salad last outside? Up to 1 hour. If serving outdoors, you can leave it unrefrigerated up to 1 hour, then return it to an ice-packed cooler.
• How long does potato salad last at room temperature? Up to 2 hours. But try to minimize the time sitting at room temperature if possible.
• Can you freeze potato salad? Freezing is not recommended because of the mayonnaise. Mayo doesn’t freeze well and can separate after freezing, and the potatoes can become discolored. Celery also doesn’t freeze well. The best way to extend the life is keeping it in the refrigerator.

Potato salad variations

Want to try another spin on this classic recipe? Here are a few variations that can compete with this tasty recipe:

• French Potato Salad is sophisticated and flavor-packed, featuring a zingy vinaigrette, red potatoes, capers, and parsley
• Dill Potato Salad is classic and bursting with fresh herbs and flavored with olive oil and vinegar
• Vegan Potato Salad tastes like this potato salad recipe, but uses cashews to make a creamy sauce
• Creamy Red Potato Salad features red potatoes instead of Yukon golds

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French Potato Salad

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Dill Potato Salad

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Creamy Red Potato Salad

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Best Vegan Potato Salad

This potato salad recipe is…

Vegetarian and gluten-free.

Best Potato Salad

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 8

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Description

Here’s how to make the best potato salad recipe! This American-style version is creamy and classic: just like Grandma’s.

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Ingredients

• 3 pounds Yukon gold potatoes*
• 3 tablespoons white wine vinegar, divided
• 1 ¼ teaspoon kosher salt, divided
• 3 large celery stalks
• 5 green onions, thinly sliced (both white and green portions)
• ¼ cup red onion, minced
• 2 tablespoons chopped fresh dill
• ½ cup sweet pickle relish (or chopped dill pickles)
• ½ cup mayonnaise
• ½ cup sour cream (or Greek yogurt)
• 3 tablespoons yellow mustard (or 2 yellow and 1 tablespoon Dijon)
• 1 teaspoon celery seed

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Instructions

1. Boil the potatoes: Quarter the potatoes, keeping the skins on. Place them in a large saucepan filled with cold water. Bring it to a boil and cook for 8 to 12 minutes until tender when pricked with a fork. Drain and rinse the potatoes under cold water. Allow to cool slightly, then peel the skins off with your fingers and cut the potatoes into bite-sized pieces. Place the potatoes into a bowl and sprinkle with 2 tablespoons of the white wine vinegar and ½ teaspoon of the kosher salt. Mix and let stand 5 minutes.
2. Meanwhile, prep the salad: Slice the celery stalks in half lengthwise, then thinly slice them. Thinly slice the green onions. Mince the red onion. Chop the dill.
3. In a large bowl, mix the mayonnaise, Greek yogurt or sour cream, yellow mustard, Dijon mustard, celery seed, 1 tablespoon of the white wine vinegar, ¾ of the teaspoon kosher salt, and plenty of fresh ground pepper. Add the potatoes, celery, green onion, red onion, and sweet pickle relish and stir until fully combined. For best results, chill 2 hours before serving. Stores 5 days refrigerated.

Notes

*The variety here is important: use Yukon gold or gold potatoes for best results.

• Category: Side dish
• Method: Boiled
• Cuisine: Salad
• Diet: Vegetarian

Keywords: Potato salad, potato salad recipe, best potato salad recipe, how to make potato salad

A Couple Cooks - Recipes worth repeating.

Guess what? You can make a kickin’ fresh black bean and corn salad in just 5 minutes, no chopping required. This one is on repeat at our house because it’s so simple and so tasty. It’s zingy and refreshing, with a burst of sweetness from corn and zingy lime. Even better, it’s so easy to put together that you’ll find it becomes a “back pocket” idea for all sorts of occasions. Bring it to cookouts and picnics, eat it as a side or a dip: the sky’s the limit!

Ingredients in this black bean and corn salad

Many black bean and corn salads take 20 to 30 minutes to make with all the chopping involved. Your knife and cutting board are dirtied, and you end up with tomato seeds all over your counter. Of course, we’re not averse to this on the regular! But we designed this black bean and corn salad to be a quick lunch time hack, or a lightening fast appetizer for dipping with chips. Here are the secrets:

• 1 can black beans
• 1 can corn
• 1 cup fresh pico de gallo, aka fresh salsa (purchased)
• Cumin, salt and olive oil
• Optional: Cilantro and lime zest

It’s a true dump and stir recipe! Add a little salt, cumin, and olive oil. If you’d like, add a bit of torn or chopped cilantro and lime zest to bring out the flavor. That’s it! Mind blown.

The key: fresh pico de gallo

This black bean and corn salad is only possible because of one thing: it’s easy to find fresh pico de gallo in modern grocery stores. (This is true in American stores, at least!) You may also see it labeled as “fresh salsa” or “salsa fresca.” Pico de gallo translates to “beak of the rooster” in Spanish. It’s a type of salsa made with fresh tomatoes. The ingredients in pico de gallo include:

• Tomatoes
• Onion
• Jalapeno pepper
• Cumin
• Garlic (optional)
• Cilantro
• Fresh lime juice

The nice thing about using purchased pico is that you can find it in the fresh food section, already chopped up and ready to mix into your salad! The pico de gallo also helps to make a natural dressing for the salad with the acidity of the lime juice. Mix that with a drizzle of olive oil, and you’ve got a dressing!

Alterative: make homemade pico!

Don’t have access to fresh store-bought pico de gallo or fresh salsa? Depending on your location, you might not be able to pick up a container of this magical mixer. That’s ok: just make your own pico! The salad will take a little longer to make, of course. But it’s worth it for the flavor! Just make a half recipe of our Best Pico de Gallo recipe.

Use canned or fresh corn

You can also vary the corn in this recipe! Most often, we like to make it with canned corn because it’s so quick and simple. But if it’s the season, this is a great corn on the cob recipe! Simply use 1 ½ cups corn cut off the cob. You can use raw corn or boil the corn on the cob before using it in the salad.

Flavor boosters

This black bean and corn salad is delicious as is. But when we have them on hand, we like adding three simple ingredients to boost the flavor:

• Fresh cilantro: You can add it either torn or finely chopped. It adds a nice green color to the salad and fresh flavor. Use a large handful (no need to measure).
• Lime zest: If you have a fresh lime on hand, it adds a nice refreshing flavor as well. We typically use about ½ lime, grated with a Microplane grater.

Ways to serve corn and black bean salad

This black bean and corn salad is endlessly versatile! You can serve it for so many different occasions. This might just seem like a simple recipe: but we think it decreases the barriers between you and fresh, plant-forward eating. And for that, we think it’s a genius combination! You can make it into a lunch, dip, or healthy dinner idea like:

• Easy lunch, with crackers or chips
• Fast healthy appetizer, with tortilla chips
• In a rice bowl, with cilantro lime rice
• In a taco, like tofu tacos, shrimp tacos or egg tacos
• In taco salad
• As a side for tacos
• On a sweet potato, like baked sweet potato or sweet potato wedges
• Sprinkled over sheet pan nachos
• With shrimp, like grilled shrimp skewers
• With fish, like Grilled White Fish, Grilled Ahi Tuna or Grilled Cod

More black bean recipes

What can you do with a can of black beans? Let us count the ways. Here are some of our favorite black bean recipes:

• Go from can to side dish in 5 minutes with Easy Black Beans
• Mix up a pot of Easy Black Bean Soup
• Snack on Crispy Roasted Black Beans or Black Bean Hummus
• Make up a batch of tasty Black Beans and Rice
• Go for fan favorite Cuban Black Beans Recipe
• Throw them into chili for Black Bean Chili or Mango Black Bean Chili
• Make homemade Refried Black Beans

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Favorite Black Bean Burger

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Easy Black Bean Hummus

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Easy Black Bean Soup

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Easy Black Bean Chili

This black bean and corn salad recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Easy Black Bean and Corn Salad (5 Minutes!)

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Total Time: 5 minutes
• Yield: 4

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Description

This black bean and corn salad comes together in no time, no chopping required! It’s a quick way to get fresh food on the table.

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Ingredients

• 15-ounce can black beans*
• 15-ounce can corn (or 1 ½ cups fresh corn cut from the cob, raw or boiled)
• 1 cup fresh pico de gallo, aka fresh salsa (purchased, or 1/2 recipe Pico de Gallo)
• ¼ teaspoon cumin
• ½ teaspoon kosher salt
• 1 teaspoon olive oil 
• Zest of 1/2 lime (optional)
• 1 large handful fresh cilantro, chopped or torn (optional)

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Instructions

1. Drain and rinse the black beans. Drain the corn. In a bowl, mix them with the pico de gallo, salt, and olive oil.
2. If desired, add torn cilantro. Serve immediately with a slotted spoon as a side salad, in a rice bowl, in tacos, or as a dip with tortilla chips.

Notes

*For a party size, double the ingredients. 

**You’ll find this packaged in the refrigerated section at your local grocery: it may be labeled pico de gallo or fresh salsa. If you can’t find it, make homemade Pico de Gallo.

• Category: Side dish
• Method: Fresh
• Cuisine: American
• Diet: Vegan

Keywords: Black bean and corn salad, corn and black bean salad

A Couple Cooks - Recipes worth repeating.

Here’s a fun side dish that impresses every time: Garlic Roasted Potatoes! This one is our go-to for both weeknight meals and dinner parties: and you won’t be able to stop sneaking bites. The tender potatoes are roasted with garlic powder and Parmesan cheese for extra crispiness, then tossed with garlic butter after they’re nice and tender. The double hit of garlic adds a bit of magic! Here’s how to make them.

Ingredients in garlic roasted potatoes

This garlic roasted potatoes recipe is simple to put together and makes a splash hit on any dinner table. The potatoes take 35 minutes to roast, and you can prep everything while your oven is preheating. Here are the ingredients you’ll need for this easy side dish:

• Baby red potatoes or red potatoes
• Olive oil
• Garlic powder
• Kosher salt and black pepper
• Parmesan cheese (optional)
• Salted butter
• Garlic
• Fresh parsley

Key to making garlic roasted potatoes

The big key to garlic roasted potatoes? Add the garlic after roasting. Many recipes specify to add minced garlic at the beginning of the roasting time. In our house, that equals browned and burned garlic bits. Adding the garlic in a garlic butter mixture afterwards makes sure the garlic stays beautifully savory without burning.

Types of potatoes for this recipe

The best type of potatoes for this garlic roasted potatoes recipe is red potatoes. They’re part of a family called waxy potatoes that have thin, shiny skin and creamy flesh. Waxy potatoes are low in starch, so they hold their shape well when cooked. Starchy potatoes like russet potatoes have a fluffy texture when cooked, so we don’t recommend that variety here. You can find a few different types of potatoes at the store:

• Red potatoes: Potatoes labeled as such are usually medium sized, with a shiny reds skin
• Baby red potatoes: Baby red potatoes are a younger stage of red potatoes: they have an even more delicate flavor
• Mini red potatoes or creamer potatoes: These are also younger stages of red potatoes and may be similar to baby potatoes, or even smaller.

Can’t find red potatoes? You can use other types of waxy potatoes here, like fingerling potatoes or even Yukon gold potatoes, chopped into bite-sized pieces.

Parmesan is optional, but recommended

We like this recipe best as garlic Parmesan roasted potatoes, with a little cheese tossed in halfway through the bake time. Why? The Parmesan cheese helps to make the exterior of the potatoes even crispier. You also end up with little crispy bits of Parmesan where it falls off the potatoes onto the baking sheet. It’s not required, but it sure does step this recipe up a notch.

Diet variations

Made as written, this recipe is gluten-free and vegetarian. Want to make vegan garlic roasted potatoes? The Parmesan cheese isn’t required. Simply omit the Parmesan and use vegan butter in place of the butter.

More roasted potato recipes

There are so many different ways to roast potatoes! Here are a few more ideas for roasting types of potatoes:

• Make Classic Roasted Potatoes or Roasted Red Potatoes
• Add fresh herbs for Rosemary Roasted Potatoes
• Go for Roasted Sweet Potatoes instead
• Make a batch of Roasted Fingerling Potatoes
• Go mini with Roasted Mini Potatoes

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Classic Roasted Potatoes

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Roasted Sweet Potatoes

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Roasted Fingerling Potatoes

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Roasted Mini Potatoes

This garlic roasted potatoes recipe is…

Vegetarian and gluten-free. For vegan, omit the Parmesan cheese and use vegan butter.

Garlic Roasted Potatoes

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★★★★★

5 from 2 reviews

• Author: Sonja Overhiser
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 4

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Ingredients

• 2 pounds baby red potatoes (or chopped medium red potatoes)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• Fresh ground black pepper
• ⅓ cup shredded Parmesan cheese (optional)
• 1 ½ Tbsp salted butter (or vegan butter, for vegan)
• 1 large or 2 small garlic cloves, finely minced (2 teaspoons minced)
• 1 Tbsp finely chopped fresh parsley

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Instructions

1. Preheat the oven to 425°F.
2. Wash the potatoes, then slice them in half (for baby potatoes) or dice them into 1/2-inch cubes.
3. In a large bowl, stir together potatoes, olive oil, garlic powder, kosher salt, and several grinds of fresh ground black pepper. 
4. Line two baking sheets with parchment paper. Spread the potatoes in an even layer on the sheet cut and make sure they are side down. Roast for 20 minutes. Toss with the Parmesan cheese and rotate the pans. Roast another 10 to 15 minutes until browned, depending on the size of the pieces. 
5. Meanwhile, melt the butter in a small saucepan with the minced garlic and parsley, then remove from the heat and set aside.
6. Remove the potatoes from the oven. Toss with garlic butter and another pinch of salt. Serve warm. 

• Category: Side dish
• Method: Roasted
• Cuisine: Vegetables
• Diet: Vegetarian

Keywords: Garlic roasted potatoes, roasted garlic potatoes, garlic parmesan roasted potatoes, roasted potatoes with garlic

A Couple Cooks - Recipes worth repeating.

When it comes to side dishes and lunch ideas, there’s nothing quite like the humble lentil. Introducing, our family favorite lentil salad recipe! This recipe takes everything that’s good about this protein-packed legume and makes it sing. The flavor pops with tangy and savory notes: tender lentils coated in zippy white wine vinegar Dijon dressing, with crunchy cucumber and salty feta. It stays flavorful in the fridge for days, making leftovers even better.

Ingredients in this lentil salad recipe

This lentil salad recipe has classic, zingy flavors that get even better over time. This protein-packed salad is the perfect side dish, especially for vegetarian and vegan meals because it helps you to feel more satisfied than leafy greens. It’s also great as a lunch salad as it holds up well in the refrigerator: and again, that plant-based protein helps to keep you satiated all afternoon. Here’s what’s in our perfect lentil salad recipe:

• Brown lentils: you can also use green lentils, since they cook similarly
• Vegetable broth
• Cherry tomatoes
• English cucumber
• Red onion
• Baby arugula
• Sun-dried tomatoes
• White wine vinegar
• Olive oil and neutral oil
• Sugar
• Dijon mustard
• Oregano, garlic powder, and salt
• Feta cheese, optional

Types of lentils

Brown lentils are the most “standard” varieties when you think of lentils. They cook quickly and tend to fall apart when cooked instead of hold their shape. They’re brown in color and have a flat, lens-like shape. What other types of lentils work for this recipe?

• You can substitute green lentils for brown lentils. Green lentils have a more peppery flavor than brown lentils.
• French lentils or black lentils are smaller and hold their shape when cooked. Cook until tender using the instructions below. These also work here, though we prefer the flavor with brown lentils.
• Do not use red lentils. Red lentils break down quickly and become mushy; they’re best for soups and stews.

Key to this lentil salad dressing

This lentil salad recipe has a dressing similar to the dressing from our favorite tortellini salad recipes. The key? A combination of neutral oil and olive oil. The olive oil is as healthy oil that adds distinctive flavor, but it can solidify and become chunky in the refrigerator. Neutral oil holds up well in the fridge, so mixing it with olive oil makes the salad texture save well over time.

Leftovers taste even better

This lentil salad saves well and leftovers taste even better! The dressing marinates even more with the lentils and they soak up the flavors more. This recipe a perfect contender to make for healthy lunches throughout the week. You can also use it for “throw-together” dinners because it’s perfect for adding vegetarian protein to a plate.

A lentil salad for every diet

This lentil salad recipe tastes great on its own. If you eat feta, it adds a great salty punch: but it’s not needed! Here are a few notes on diet preferences:

• For vegetarian and gluten-free, follow the recipe below.
• For vegan and dairy-free, omit the feta cheese. You may want to add a few more pinches of salt.

More lentil recipes

Lentils are one of the most versatile legumes around! Here are a few more lentil recipes we love:

• Go for Simple Red Lentil Soup, Best Ever Lentil Soup or Curry Lentil Soup
• Grab Lentil Salad with Feta or French Lentil Salad
• Make a pot of Seasoned Brown Lentils, Easy French Lentils or Seasoned Black Lentils
• Try Quick Coconut Lentil Curry

01

Simple Red Lentil Soup

02

French Lentil Salad

03

Seasoned Brown Lentils

04

20 Tasty Lentil Recipes

Favorite Lentil Salad

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★★★★★

5 from 3 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6

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Ingredients

• 1 ½ cups dry brown lentils
• 4 cups vegetable broth
• 1 teaspoon kosher salt, divided
• 1 cup quartered cherry tomatoes (5 ounces)
• 1 cup finely diced English cucumber (½ cucumber)
• ¼ cup finely diced red onion
• ¼ cup sun-dried tomatoes (packed in oil), roughly chopped
• 2 cups baby arugula (or chopped spinach)
• 2 Tbsp white wine vinegar
• 2 Tbsp olive oil
• 2 Tbsp neutral oil (grapeseed, vegetable or canola oil)
• ½ tablespoon granulated sugar
• ½ tablespoon Dijon mustard
• 1 teaspoon dried oregano 
• ½ teaspoon garlic powder
• ¼ cup feta cheese, to garnish (optional)

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Instructions

1. In a large saucepan, simmer the lentils with the broth and ½ teaspoon kosher salt for 15 to 20 minutes until tender. Drain them into a colander, then let them sit for 5 minutes to cool.
2. Meanwhile, prepare the tomatoes, cucumber, red onion, and sundried tomatoes as noted above.
3. In a medium bowl, whisk together the white wine vinegar, olive oil, neutral oil, granulated sugar, Dijon mustard, oregano, garlic powder, and ½ teaspoon kosher salt.
4. When the lentils are cooled, mix them in a large bowl with the dressing and the tomatoes, cucumber, red onion, sundried tomatoes, and arugula. If desired, add the feta cheese (if serving without feta, taste and add a few pinches of salt if necessary). Serve immediately or refrigerate for up to 5 days. 

• Category: Side dish
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Keywords: Lentil salad, lentil salad recipe

A Couple Cooks - Recipes worth repeating.