Salad recipes

Delicious four-bean salad with Instant Pot bean cooking directions.

Calico salad is a colorful three-bean salad with kidney beans, green beans, and wax beans in a sweet vinegar dressing with chopped green pepper and onion.

Three-bean salad packed with green beans, kidney beans, chickpeas, corn, celery, carrots, and pimientos in a sweet-and-tangy vinegar dressing. The classic potluck make-ahead. Keeps in the fridge for weeks and gets better with time.

Marinated bean salad with five beans (yellow, green, kidney, lima, garbanzo) and bell peppers tossed in a sweet-and-tangy brown sugar vinaigrette. Make ahead for picnics, potlucks, and barbecues.

A colorful five-bean salad with green beans, lima beans, kidney beans, wax beans, and chickpeas tossed in a tangy sweet vinegar dressing with green pepper, celery, and green onions. Best made overnight.

Pasta green salad tosses rotini and shredded Swiss with green beans, peas, cucumber and bell pepper in a creamy lemon-dill yogurt dressing. A bright, make-ahead potluck salad you dress right before serving.

Potato and green bean salad tossed in a garlicky white wine vinaigrette with red onion and oregano. A make-ahead side that improves overnight in the fridge.

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.

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

Fat-free three bean salad shakes together steamed green beans, chickpeas, kidney beans, and red onion in rice vinegar. No oil, no sugar, just five ingredients and a fridge.

Mediterranean grilled chicken salad with broiled chicken, potatoes, mushrooms, and green beans, all marinated in a tarragon-Dijon vinaigrette and arranged as a composed plate.

Crunchy marinated vegetable salad with corn, green beans, peas, bean sprouts, and water chestnuts in a tangy hot vinegar-dill dressing. Make-ahead Southern-style potluck favorite.

Spanish-style vegetable salad dressed in a smoky, nutty romesco sauce made from roasted tomatoes, garlic, and almonds. A showstopping side that feeds a crowd.

Bean and tomato salad tossed with a honey-cider vinaigrette, crisp-tender green beans, cherry tomatoes, and fresh basil. A vegetarian summer side that gets better as it marinates in the fridge.

Low-fat linguine with greens, potato, garlic, hot pepper, and tomatoes simmered in vegetable stock. An Italian-inspired pasta loaded with wilted greens and tender new potatoes, no added oil.

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.