Salad recipes

Four bean salad with chickpeas, red kidney beans, green beans, and yellow wax beans tossed in a sweet apple cider vinegar and honey dressing. A potluck classic that gets better with time.

4 Bean salad dressed with honey and cider vinegar.

Three-bean salad tossed in a blended herb dressing with nutritional yeast and molasses creates a protein-packed vegan side for potlucks, picnics, or meal prep.

Bean salad with mustard-tahini-soy marinade, scallions, carrots, and parsley stuffed into pita with alfalfa sprouts. A protein-packed vegetarian lunch ready in 25 minutes.

Four-bean salad marinated for two days in a sweet wine vinegar and cider vinegar dressing with tarragon and basil. Green beans, wax beans, kidney beans, and chickpeas layered with sliced onion rings.

Vegan three bean salad tosses green beans, kidney beans, and yellow wax beans with a sweet-tangy vinegar dressing. Make-ahead potluck classic that gets better overnight.

Ham and artichoke heart pasta salad with penne, green beans, tomato, and red pepper in a double-mustard vinaigrette. A hearty cold pasta salad with bold tangy flavor.

Southern black-eyed pea salad with spinach, pecans, Monterey Jack, and mushrooms in a smoky vinegar dressing. A make-ahead side that gets better overnight in the fridge.

Mahogany chicken wings lacquered with hoisin, plum sauce, and soy until glossy dark brown, paired with bright Thai-style green papaya salad. Bold sweet-salty-tangy contrast for a party platter.

Fresh green beans, mushrooms, zucchini, and tomato wedges simmered in a tangy Worcestershire-vinegar sauce with oregano. Serve hot as a side or chilled as a vegetable salad.

Four-bean salad with green beans, wax beans, chickpeas, and kidney beans in a sweet vinegar dressing with bell peppers and scallions. A make-ahead potluck classic.

Pasta Mexicali is a cold penne salad loaded with black beans, cannellini, corn, red pepper, and cilantro in a cumin-cayenne vinaigrette. Vegetarian, protein-packed potluck stunner.