Easy Shakshuka (with Fresh or Canned Tomatoes)

This savory and saucy shakshuka is MB at its finest, friends! Made in 1 pot with simple ingredients, it’s the perfect quick and satisfying meal suitable for breakfast, lunch, or dinner. It’s subtly spicy, super comforting, and pairs well with toasted b…

Easy Shakshuka (with Fresh or Canned Tomatoes)

This savory and saucy shakshuka is MB at its finest, friends! Made in 1 pot with simple ingredients, it’s the perfect quick and satisfying meal suitable for breakfast, lunch, or dinner. It’s subtly spicy, super comforting, and pairs well with toasted bread, grilled cheese sandwiches, roasted potatoes, and beyond. 

It’s especially perfect for tomato season (we see you, summer gardeners drowning in tomatoes!) but can be enjoyed any time of year by subbing canned tomatoes.

Easy Shakshuka (with Fresh or Canned Tomatoes) from Minimalist Baker →

Portobello Fajita Tacos with Chipotle Pecan Pesto

Prepare your taste buds, friends. These umami-filled portobello mushroom fajitas are smoky, satisfying, herby perfection. Inspired by Bouldin Creek Cafe, they’re topped with our 5-Minute Chipotle Pecan Pesto (a fan-favorite also inspired by Bouldin), c…

Portobello Fajita Tacos with Chipotle Pecan Pesto

Prepare your taste buds, friends. These umami-filled portobello mushroom fajitas are smoky, satisfying, herby perfection. Inspired by Bouldin Creek Cafe, they’re topped with our 5-Minute Chipotle Pecan Pesto (a fan-favorite also inspired by Bouldin), creating the ULTIMATE flavorful, plant-based meal! 

These fajitas are perfect for when you’re craving hearty comfort food, and they come together quickly with just 10 ingredients!

Portobello Fajita Tacos with Chipotle Pecan Pesto from Minimalist Baker →

Mango Salad with Lime

This bright mango salad recipe is sweet and zingy, starring the ripe fruit with fresh herbs and a honey lime…

A Couple Cooks – Recipes worth repeating.

This bright mango salad recipe is sweet and zingy, starring the ripe fruit with fresh herbs and a honey lime dressing.

Mango salad

Got ripe mangos and need a way to use them? Try this bright and beautiful Mango Salad recipe! There’s nothing like the honeyed sweetness of a juicy mango, and here’s a fresh way to accessorize it. Pair it with cool cucumber, crunchy bell pepper, and herbaceous mint and cilantro, then cover it all in a honey lime dressing. It’s irresistibly refreshing and a versatile side dish for any plate: ideal with fish, veggie mains or even tacos. It’s always a huge hit at our house: and we hope it will be at yours!

Ingredients in mango salad

You can build a mango salad in many different ways, but we love this simple pairing of colorful vegetables and a zingy dressing. The flavor profile is like mango salsa, but you can eat it in so many more ways! Here’s what you’ll need for this salad recipe:

  • Mangos
  • Red bell pepper
  • English cucumber: we prefer the mild flavor and bright green color of an English cucumber: and you don’t need to peel it! If you use a standard cucumber, make sure to peel it.
  • Red onion
  • Fresh mint: the fresh herbs make the dish! Seek out fresh mint if at all possible; don’t substitute dried. If it’s growing season, mint is easy to grow at home.
  • Fresh cilantro
  • Lime juice
  • Honey or maple syrup
  • Salt and pepper
Mango salad

How to cut a mango

The part that takes the longest in this mango salad? Cutting a mango! There are several ways to tackle this juicy fruit. Here’s our method for how to cut a mango:

  1. Cut around the pit: Stand the mango on its side, with the stem facing away from you. Using a large chef’s knife, cut around the pit on one side. Start about 1/4″ from the center, following the curve of the pit. Repeat the same cut on the other side of the pit.
  2. Use a pairing knife to score it into squares: Use a paring knife to score the mango into squares, taking care not to cut through the peel.
  3. Scoop it out with a spoon: Use a large spoon to scoop between the fruit and the peel to remove the diced mango.
How to Cut a Mango

Scale it up!

This mango salad recipe calls for 2 mangos. Want to scale it up slightly, or have more mangos to use? You can use the same quantities of all the ingredients, but use 3 mangos instead. Taste and add more salt to taste. You can also add a hint more lime if you’d like.

Ways to serve mango salad

Mango salad is so versatile and works with many styles and types of dishes! Here are a few ideas to get your wheels turning:

Mango salad

More mango recipes

Craving more recipes with this sweet fruit? Here are a few more to try:

This mango salad recipe is…

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

Print
Mango salad

Mango Salad with Lime


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings

Description

This bright mango salad recipe is sweet and zingy, starring the ripe fruit with fresh herbs and a honey lime dressing.


Ingredients

  • 2 ripe mangos* (2 cups)
  • 1 red bell pepper (1 cup diced)
  • 1/2 English cucumber (1 cup chopped)
  • 1/4 red onion (¼ cup thinly sliced)
  • ¼ cup chopped fresh mint
  • 2 tablespoons chopped cilantro
  • 3 tablespoons lime juice (1 large or 2 small)
  • 1 tablespoon olive oil
  • ½ tablespoon honey or maple syrup
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper

Instructions

  1. Chop the mangos. Dice the bell pepper. Chop the English cucumber. Thinly slice the red onion. Chop the mint and cilantro. Place them all in a medium bowl.
  2. In a small bowl, mix the lime juice, olive oil, and honey or maple syrup. Add to the bowl with the mango and vegetables, then add the kosher salt and mix to combine. Lasts up to 3 days refrigerated.

Notes

*For a larger salad, use 3 ripe mangos and add more salt to taste.

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

Keywords: Mango salad

A Couple Cooks - Recipes worth repeating.

Fresh Spring Rolls with Peanut Sauce

Fresh Spring Rolls are probably my favorite appetizer of all time! I don’t know if it’s the fresh and colorful veggies or the dreamy peanut sauce that they get dunked in. This peanut sauce is SO good you will want to drink it and lick the b…

Fresh Spring Rolls are probably my favorite appetizer of all time! I don’t know if it’s the fresh and colorful veggies or the dreamy peanut sauce that they get dunked in. This peanut sauce is SO good you will want to drink it and lick the bowl clean!  I love to pick a variety of…

Barley Salad with Lemon

This barley salad is irresistibly fresh and tasty! Pair the whole grain with crunchy veggies and cover in a lemon…

A Couple Cooks – Recipes worth repeating.

This barley salad is irresistibly fresh and tasty! Pair the whole grain with crunchy veggies and cover in a lemon and olive oil dressing.

Barley Salad

Here’s a unique grain salad that you won’t be able to resist: try Barley Salad! To be fair, barley isn’t often the star in a salad; typically trendier grains like quinoa and farro rein supreme. But this whole grain is absolutely ideal: its chewy texture and nutty flavor are the perfect contrast to crunchy veggies, garlic, herbs, and lemon olive oil dressing. On first bite, we were both smitten…and a bit surprised, honestly: it’s weirdly delicious! It’s our new favorite for cookouts, picnics, and make-ahead lunches.

Ingredients for barley salad

This barley salad is a Mediterranean-style salad featuring crunchy veggies, herbs, feta cheese, lemon and olive oil. It’s quick and simple to put together, with the formula: make the grain, chop the veggies, and add the dressing. You’ll need about 30 minutes and these ingredients to put it together:

  • Pearl barley: see below for more about types of barley
  • Garlic
  • Shallot
  • Cherry tomatoes
  • Bell pepper
  • Fresh herbs: we used parsley and basil
  • Feta cheese crumbles
  • Lemon juice and lemon zest
  • Olive oil
  • Salt and pepper

Types of barley

There are two types of barley you can use for this barley salad: hulled and pearl. The difference is similar to white rice vs brown rice: like brown rice, hulled barley has less of the grain removed. We like using pearl here because it cooks faster, but some people prefer the nutritional profile of hulled. However, the nutritional differences between the two aren’t very significant! Pearl barley is still a great source of protein and fiber.

  • Hulled barley has just the outer husk of the grain removed, so it has more fiber than the pearl variety. It’s darker in color and takes about 1 hour to cook.
  • Pearled or pearl barley is the more common form that has the outer husk and bran layers removed. It takes less time to cook, about 30 minutes. It’s still very nutritious.

How to make barley salad: a few tips

This barley salad is quick and easy to mix up! There are just a few things to know:

  • Spread the cooked barley onto a baking sheet to cool. Spreading out the grains in a single layer makes them cool faster. To speed up the process, you can pop the sheet in the freezer for a few minutes to get the grains to come to room temperature.
  • You can also cook the barley in advance. Simply refrigerate 1 to 2 days until you’re ready to make the salad.
  • Use fresh herbs like parsley, basil or other. The easiest is to use all parsley: but you can also use a mix! We used parsley and basil. Other good options are dill or mint.

Storage info

This barley salad keeps well, so it’s perfect for make-ahead lunches or picnics! Store it refrigerated for up to 5 days. The flavor is best right away but tastes great after refrigeration; you may need to revive the flavors with a pinch or two of salt.

More grain salad recipes

Love a good grain salad? Here are a few more ways to make a tasty salad with whole grains:

This barley salad recipe is…

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

Print
Barley Salad

Barley Salad with Lemon


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 side dish servings

Description

This barley salad is irresistibly fresh and tasty! Pair the whole grain with crunchy veggies and cover in a lemon and olive oil dressing.


Ingredients

  • 1 cup pearl barley
  • ¾ teaspoon kosher salt, divided
  • 1 large garlic clove, minced
  • 1 shallot, sliced
  • 1 cup cherry tomatoes, sliced into quarters
  • 1 bell pepper, diced (or 1/2 yellow and 1/2 red)
  • ¼ cup chopped fresh parsley or mix of herbs (we used parsley and basil)
  • ½ cup feta cheese crumbles (omit for vegan and add more salt to taste)
  • 2 tablespoons lemon juice, plus zest of ½ lemon
  • 1 tablespoon olive oil
  • Fresh ground black pepper

Instructions

  1. Place the barley in a saucepan or pot with 3 cups water and ¼ teaspoon kosher salt. Bring to a boil, then reduce the heat and simmer 25 to 30 minutes (or 45 to 1 hour if using hulled barley; you can add more water if the pan becomes dry).
  2. Drain any excess water. Place the barley in a single layer on a baking sheet and allow to cool for a few minutes (pop it in the freezer for 2 minutes to speed up the process and get the grains to room temperature).
  3. Meanwhile, mince the garlic and slice the shallot. Slice the cherry tomatoes in quarters. Dice the bell pepper. Chop the dill and mint.
  4. When the barley is done resting, place it in a large bowl with the chopped vegetables and herbs. Add the feta cheese crumbles, lemon juice and zest, the remaining 1 tablespoon olive oil, ½ teaspoon kosher salt, and a few grinds of black pepper. Mix gently to combine.
  5. Serve immediately or refrigerate for up to 5 days (flavor is best right away but tastes great after refrigeration; you may need to revive the flavors with a pinch or two of salt).
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Barley salad

A Couple Cooks - Recipes worth repeating.

Mediterranean-Inspired Orzo Pasta Salad

Salads are great, but pasta salads? The greatest! This Mediterranean-inspired orzo pasta salad is the ultimate fresh and satisfying side dish. It’s herby, bright, colorful, filled with veggies, and ready in just 30 minutes!
It’s plant-based, optionally…

Mediterranean-Inspired Orzo Pasta Salad

Salads are great, but pasta salads? The greatest! This Mediterranean-inspired orzo pasta salad is the ultimate fresh and satisfying side dish. It’s herby, bright, colorful, filled with veggies, and ready in just 30 minutes!

It’s plant-based, optionally gluten-free, and quickly becoming our new favorite salad for BBQs, picnics, or served with grilled protein for a satisfying summer meal. Let us show you how it’s done!

Mediterranean-Inspired Orzo Pasta Salad from Minimalist Baker →

Easy Baked Cod with Spring Vegetables

Is there anything better than a meal that’s quick, versatile, and satisfying?! We think not! This Easy Baked Cod hits all those marks — and more! It’s fresh, features a rainbow of spring vegetables, yields perfectly cooked, flaky fish, and is ready in …

Easy Baked Cod with Spring Vegetables

Is there anything better than a meal that’s quick, versatile, and satisfying?! We think not! This Easy Baked Cod hits all those marks — and more! It’s fresh, features a rainbow of spring vegetables, yields perfectly cooked, flaky fish, and is ready in 30 minutes

It’s our new favorite sheet pan meal, especially served with polenta, roasted potatoes, or lemon risotto.

Easy Baked Cod with Spring Vegetables from Minimalist Baker →

Easy White Bean Salad

This quick white bean salad is bursting with Mediterranean flavor! It’s great for a fast lunch or an easy side…

A Couple Cooks – Recipes worth repeating.

This quick white bean salad is bursting with Mediterranean flavor! It’s great for a fast lunch or an easy side dish.

White Bean Salad

We’re always on the hunt for quick and easy lunch ideas over here. Here’s our newest invention you can mix up in minutes: White Bean Salad! It’s bursting with Mediterranean flavor from simple ingredients: bell pepper brings a crunch, parsley an herbaceous bite, and red wine vinegar brings a zing of acidity. Top with a sprinkle of feta, and it’s irresistibly tasty with minimal effort. We often lean on bean recipes for healthy lunches, and this simple mix hits it out of the park for us. It also does double duty as an easy side dish!

Ingredients in white bean salad

This white bean salad is perfect for lunches: we created the recipe as something you could whip up on the fly right before eating. Or, it’s great as a party salad: especially for summer picnics or potlucks! The ingredients are optimized for it to stay well in the refrigerator, but it’s great for eating right away. Here’s what you’ll need for this white bean salad:

  • Navy beans or cannellini beans (see below)
  • Red pepper
  • Red onion or shallot
  • Parsley
  • Olive oil
  • Red wine vinegar
  • Dijon mustard
  • Salt and pepper
  • Feta cheese
White Bean Salad

Navy beans vs cannellini

This white bean salad leans on a bean that’s worth seeking out: navy beans! They’re small and have a velvety texture and nutty flavor. Cannellini beans are easiest to find at the grocery, but they can sometimes taste a little mushy. Navy beans have a nice pop when you bite into them, which makes them our top choice for this salad.

Navy beans are worth seeking out, though sometimes we have a harder time finding them at our local grocery (yes, we’ve made some extra grocery trips!). Of course, you can substitute cannellini beans if desired and this salad still tastes great.

Olive oil & vinegar quantities

One note on the oil and vinegar quantities in this white bean salad! We’ve provided two options depending on how you’re serving it.

  • Use less oil and vinegar if eating right away. Make it to eat for lunch right away, and you can get away with ½ tablespoon oil and vinegar. It tastes great right when you mix it up.
  • Use more if storing it refrigerated or making for a party. Use 1 tablespoon each oil and vinegar and it makes more of a marinated bean salad texture. This is best here because it can dry out in the fridge or as it sits.
White Bean Salad

Make a double batch for a party

Want to make this white bean salad for a party? The quantity in the recipe below makes enough for 2 large lunch servings or 4 small servings as a side dish. We kept it this size because we eat it primarily as a lunch salad: and it’s easy to double.

Making it for a party or entertaining? Make a double batch! You’ll want to use the larger quantity of oil and vinegar for the party size, which will be 2 tablespoons each oil and vinegar. Click the 2x button in the recipe below.

Ways to serve this white bean salad

This white bean salad is ultra versatile: it works from healthy lunches to picnics to cookouts to quick sides! Here are a few ways to serve it:

  • For lunches, stored in a covered jar
  • With shrimp like baked shrimp or sautéed shrimp as a fast and easy meal
  • With salmon like baked salmon or pan seared salmon
  • At a picnic or potluck (double recipe)
  • With chopped ripe tomatoes when in season
  • With other fresh herbs like basil, oregano, chives or thyme when in season

More bean salad recipes

Love a good bean salad? We could eat them every day of the week. Here are a few more ways to use beans:

This white bean salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the feta cheese.

Print
White Bean Salad

Easy White Bean Salad


  • Author: Sonja Overhiser
  • Total Time: 10 minutes
  • Yield: 2 large or 4 side dish servings
  • Diet: Vegetarian

Description

This quick white bean salad is bursting with Mediterranean flavor! It’s great for a fast lunch or an easy side dish.


Ingredients

  • 1 can navy beans* (or cannellini beans)
  • ½ cup diced red bell pepper (or substitute sliced ripe cherry tomatoes, when in season)
  • 1 tablespoon finely chopped red onion or shallot
  • 2 tablespoons finely chopped parsley (or green onion top or other herbs)
  • 1/2 to 1 tablespoon olive oil
  • 1/2 to 1 tablespoon red wine vinegar
  • ½ tablespoon Dijon mustard
  • ¼ teaspoon kosher salt
  • Fresh ground black pepper
  • 2 tablespoons feta cheese (omit for vegan)

Instructions

  1. Drain and rinse the beans.
  2. Dice the bell pepper. Mince the red onion, and chop the parsley.
  3. In a bowl, mix together all ingredients (if you’re eating right away, use the ½ tablespoon oil and vinegar; if making to refrigerate or for a party where it will sit out, use 1 tablespoon). Taste and add additional salt if desired. Saves up to 3 days refrigerated; taste and add additional salt, olive oil and vinegar after storage.

Notes

*If making for a party, make a double recipe (use the 2x button).

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Side dish
  • Method: No cook
  • Cuisine: Salad

Keywords: White bean salad

A Couple Cooks - Recipes worth repeating.

Easy Vegan Picadillo (Cuban-Inspired)

When we first tried Cuban picadillo, we were enamored by the complex combination of savory, sweet, and salty flavors and knew we wanted to recreate a plant-based version. After a few tests and tweaks we landed on this inspired, fiber-rich twist and we’…

Easy Vegan Picadillo (Cuban-Inspired)

When we first tried Cuban picadillo, we were enamored by the complex combination of savory, sweet, and salty flavors and knew we wanted to recreate a plant-based version. After a few tests and tweaks we landed on this inspired, fiber-rich twist and we’re so excited to share it with you!

It’s perfectly balanced, quick and easy (1 pot and 30 minutes), and naturally gluten-free.

Easy Vegan Picadillo (Cuban-Inspired) from Minimalist Baker →

Rainbow Vegetable Edamame Bowls with Teriyaki Sauce

Friends, we have a delicious and nourishing new meal that we’re loving and have to share with you! Meet the Rainbow Edamame Bowl — a flavorful and versatile dish that’s packed with fiber, protein, and a rainbow of vegetables. It features our new homema…

Rainbow Vegetable Edamame Bowls with Teriyaki Sauce

Friends, we have a delicious and nourishing new meal that we’re loving and have to share with you! Meet the Rainbow Edamame Bowl — a flavorful and versatile dish that’s packed with fiber, protein, and a rainbow of vegetables. It features our new homemade teriyaki sauce but is also a winner if taking a shortcut with store-bought sauce!

Not only is this bowl incredibly tasty and vibrant, but it’s simple to make and meal-prep friendly too!

Rainbow Vegetable Edamame Bowls with Teriyaki Sauce from Minimalist Baker →