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6 Ways to Transform Canned VegetablesDon't let these never-go-bad staples languish in your cupboard. Instead, turn them into delicious main courses and side dishes—in a matter of minutes.
By Lynn Andriani
Photo: Thinkstock
Peas: A Sweet and Filling SaladLittle Le Sueur peas, named after the Minnesota town where you'll find the Green Giant Company, aren't as vibrant-looking as larger peas, but they taste sweeter. A make-it-the-night-before salad is a good way to let their candy-like flavor shine. Drain a can and mix it with 2/3 cup Cheddar cheese, cut into small cubes; a chopped hard-boiled egg; a small onion, minced; and a few spoonfuls of mayonnaise. Add salt and pepper and refrigerate overnight. Related ResourcesKeep Reading
Candied Yams and Green Beans RecipesRecipes on how to make Miss Robbie and Tim's Candied Yams and Green Beans
Jose Garces's Green Beans with Oranges and Dates RecipeA Turkey usually gets top billing at Thanksgiving, but side dishes can be just as memorable. O asked star chefs to share dishes that honor their heritage—from spicy Portuguese stuffing to Asian-inspired Brussels sprouts—for a very American holiday meal.
The Great! Easy! Fast! Healthy! Tasty! Dinner KitCookbook author Nina Simonds on how to get everyone fed well without falling back on frozen meals or turning into a short-order cook.
Let's Redo Lunch: Two-Bean SaladRecipe for Two-Bean Salad, as seen in the November 2008 issue of O, The Oprah Magazine.
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