Salad recipes

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.

Three bean salad with pinto beans, chickpeas, and steamed green beans in a rice vinegar and lemon dressing with pimentos. Diabetic-friendly, vegan, and served chilled on lettuce.

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.

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.

Som tam, the iconic Thai green papaya salad pounded in a mortar with chilies, garlic, lime, peanuts, and long beans. A bright, fiery, crunchy salad scooped up with cabbage leaves.

Hot black bean, avocado, and corn salad with chile, fresh lime, and cilantro. Bright Tex-Mex no-cook salad that works as a main or side. Vegan, fiber-packed, and ready when canned beans are.

Layered vegetable salad with warm spicy peanut dressing made from coconut milk, peanut butter, and sweet soy sauce. Blanched potatoes, cauliflower, green beans, cabbage, and raw jicama.

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

Very easy to make marinated broccoli salad that is easy to mix and match as your tastes dictate.

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.

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.

Classic creamy succotash made in the microwave with buttery lima beans, sweet corn, pimentos, and half-and-half. A quick, no-fuss American side dish ready in 25 minutes.

White beans and hijiki seaweed tossed with rice and braised red cabbage in balsamic vinegar, finished with tamari for a hearty vegan bowl packed with plant protein.

White bean chili with turkey, tomatillos, green chiles, and a cilantro yogurt cream. A leaner Southwest twist on red chili that tastes even better the next day.

Traditional Korean namool with seasoned spinach, daikon, soybean sprouts, and fiddlehead ferns in sesame and garlic. A colorful banchan platter of individually dressed vegetables.