Title: Recipes for Cooking with Canned Vegetables
Headings: 6 Ways to Transform Canned Vegetables
6 Ways to Transform Canned Vegetables
Green Beans: The Salty, Crunchy Side
Corn: The Hot and Cheesy Spoon Bread
Peas: A Sweet and Filling Salad
Beets: The Healthy Yet Rich-Tasting Lunch
Hearts of Palm: The Asparagus Alternative
Potatoes: Home Fries in a Pinch

Content: Photo: Thinkstock
Hearts of Palm: The Asparagus Alternative
These salad bar mainstays, which we've never seen sold fresh, are crisp and crunchy, and taste great with nothing more than a few drops of balsamic or apple cider vinegar. You can also make a salad with chopped hearts of palm, chunks of avocado, tomato and cucumber. Sliced green onions and a rice wine vinegar–olive oil dressing add a sharp counterpoint. Photo: Thinkstock
Potatoes: Home Fries in a Pinch
Those of the canned variety (which are usually new potatoes) are best when you get them a little crispy. Rinse them and then lay on top of paper towels to dry, patting with more towels. Season with whatever spices you like (smoked Spanish paprika is especially good) and then fry in oil with sliced onion and diced red or green pepper.