232 brain salad recipes

Sweet corn kernels, black beans, and red bell pepper toss in a cumin-spiked vinaigrette with fresh cilantro for a colorful Southwest-inspired salad that feeds a crowd.

Fluffy couscous salad with tomatoes, cucumber, feta, and fresh parsley tossed in a lemony oregano-olive oil dressing. A refreshing Greek-inspired side ready in 20 minutes.

Hearty lima beans and black-eyed peas tossed with roasted cashews, crunchy veggies, and a smoky cumin-balsamic dressing. Vegetarian, protein-packed, and ready in 20 minutes.

Fresh black bean salad tossed with sweet corn, cilantro, red peppers, lime juice, and olive oil. No-cook relish ready in 20 minutes.

A vegetarian black-eyed pea salad tossed in a bold dressing of sambuca, fresh basil, lemon juice, and balsamic vinegar. The anise-kissed liqueur gives this bean salad an unexpected, aromatic twist you won't find anywhere else.

A zesty chili rice salad loaded with kidney beans, green peppers, and onions tossed in a tangy chili-vinegar dressing with a kick of hot sauce. Serve it cold for potlucks, cookouts, or easy meal prep.

French country potato salad with turkey strips, green beans, and fresh herbs, drizzled with Italian dressing. A warm, lighter take on potato salad.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.

Mexican octopus salad with kidney beans, corn, and red bell pepper in a spicy chile-cumin-oregano dressing. Tender octopus tossed cold with bold Southwestern flavors.

Lime-bright black bean and corn relish with cilantro, red bell pepper, and a few dashes of hot sauce. Five-minute no-cook condiment that pairs with grilled fish, tacos, or chicken.

Asian-style pasta salad tosses cheese tortellini with sesame oil, rice vinegar, ginger, and five-spice dressing alongside snow peas, red pepper, scallion, and shredded carrot over cabbage. East-West fusion that works.

Cold sesame peanut noodle salad with chicken, bean sprouts, scallions, and red pepper, tossed in a garlicky peanut butter-soy dressing. Asian-inspired pasta salad served chilled over crisp lettuce.

Italian-style green bean salad tossed with thinly sliced onions, red wine vinegar, olive oil, basil, and Parmesan. A low-calorie make-ahead side dish that gets better the longer it chills.

Black bean and rice salad tossed with fresh lime juice, chopped tomatoes, and low-fat Italian dressing. A no-cook vegan salad that turns leftover rice into a filling lunch.

Spicy Mexican four-bean salad with black, kidney, white, and green beans plus corn, red onion softened in chili powder, and fresh cilantro. Vegan, high-fiber.

Warm lentil salad with stir-fried carrots, celery, scallions, and water chestnuts tossed in balsamic vinaigrette. High-fiber, diabetic-friendly, and served on crisp lettuce.