Toss cooked lentils with vinaigrette dressing for a French lentil salad.

Substitute beans for potatoes as a side dish once a week.

Stir cooked red beans or peas into rice for a zesty Caribbean dish.

Stir black beans into salsa for a tasty dip.

Try beans for breakfast with eggs and tortillas.

Cook up a thick Tuscan-style white bean casserole.

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Sprinkle cooked beans into wraps for a quick lunch.

Put Southern black-eyed peas with greens on your dinner menu.

Use baked beans as an accompaniment to your favorite meats.

Try an Italian classic: pasta tossed with cooked navy beans and tomatoes.

Tuna and white bean salad

Prep: 20 minutes

Makes: 4 servings

1 1/2 cups chopped and peeled cucumber

1/2 cup each: chopped fresh parsley, thinly sliced red onion

1 1/2 tablespoons fresh lemon juice

1 tablespoon extra-virgin olive oil

1/4 teaspoon black pepper

1 can (15 ounces) cannellini, great Northern or navy beans, rinsed, drained

2 cans (6 ounces each) chunk light tuna, drained

1 jar (2 ounces) diced pimiento, drained

Combine all ingredients in a bowl, and toss well to coat.

Nutrition information

Per serving: 240 calories, 16% of calories from fat, 4 g fat, 1 g saturated fat, 26 mg cholesterol, 21 g carbohydrates, 29 g protein, 574 mg sodium, 6 g fiber