This twist on a standard green bean casserole is elevated to creamy, delicious heights, thanks to thick low-fat Greek yogurt.

Parsley spruces up this side salad of protein-rich quinoa and crunchy green beans.

This dish is much healthier than its casserole counterpart. The Gorgonzola's rich, creamy texture offers a nice counterpoint to the crunchy, selenium-packed nuts. Briefly steaming the beans rather than boiling retains their vitamin C and B6 content.

Bean salad becomes an elegant entree when tossed with whole-grain pasta.

The tamari almonds are delicious -- you may want to make extra for snacking.

To ease mealtime preparation, cook the corn and beans early in the day, toss them with olive oil and smashed garlic, and keep them in the refrigerator.

This recipe combines golden raisins and Parmesan cheese from the West with sesame and tea from the East.

Our version of three-bean salad, a perennial picnic favorite, is made by tossing haricots verts, kidney beans, and cannellini with a tangy honey-mustard vinaigrette.

This vegetarian version of the classic recipe substitutes white beans for the tuna and lemon zest for the anchovies. Some beans are smashed so that they will cling to other ingredients.

The recipe calls for Thai fish sauce which you can find in the Asian section of most supermarkets.

This is a wonderful Asian-inspired side dish -- perfect with grilled fish or steak.

This healthy, simple preparation brings out the wonderful flavor of fresh picked green beans.

The satisfying crunch of walnuts gives a helping of salad greens added dimension; the nuts have a natural affinity for arugula, spinach, endive, and watercress.

Loaded with slow-digesting veggies and a protein-packed egg, this salad makes the perfect lunch.

This traditional Indian casserole is made with basmati rice and chickpeas.

This salad can be tossed together before serving, but another delightful option is to spread the ingredients out on wooden cutting boards and let guests compose their own salads right at the table.