Salad recipes

Grilled baby artichoke and white bean salad with thyme, red onion, and a lemon-Dijon vinaigrette with olives. A make-ahead Mediterranean side that improves as it sits in the fridge.

Harissa spiced green bean salad with blanched carrots, chickpeas, and crisp cucumber in a North African chile-lemon dressing. A bright, fiery cold salad ready in 20 minutes.

Fresh Southwestern corn and black bean salad with toasted pine nuts, red cabbage, cilantro, and a zesty lime dressing. A colorful vegetarian side ready in under 30 minutes.

A very nutritious salad and tastes refreshingly delicious.

Tender black beans tossed with fire-roasted red and yellow peppers, sweet corn, and jalapeño in a cumin-lemon dressing bright with fresh basil.

Warm snake bean salad with roasted pumpkin, baby corn, cashews, and a coconut-kaffir lime dressing. A vibrant Thai-Australian fusion side dish with bold Southeast Asian flavors.

This is a no-fail recipe. And if it lasts more than a day, it's still fantastic 3 days later. All of my friends and co-workers love this dish for potlucks and parties! TRY IT!

This is a flexible recipe, in any way it tastes always great.

A light yet tasty chickpea salad is made with carrot, chickpea, scallions and parsley, tossed with cider vinegar, a bit yogurt and basil. It's a refreshing salad that can be stuffed in the pita bread, or accompany any main course.

Navy bean red pepper and green bean salad tosses canned navy beans, blanched green beans, and matchstick red pepper in apple cider vinaigrette. A 10-minute summer side.

This was very quick and simple to make and the flavor was wonderful...

Quick, easy and tasty. Fresh lemon zest and juice add lots of refreshness, a few garlic cloves give the fragrance, and the toasted almonds bring some nutty taste and another layer of the crunch texture. Serve it with any main course.

Indian style lentils simmer canned lentils with tomatoes, onion, garlic, ginger, turmeric, and frozen spinach into a weeknight dal. Ready in about 15 minutes.