Salad recipes

This recipe provides you with 67% of the daily value for protein from the chicken, and there are other nutritious vegetables in it, great combination!

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.

Potato salad with pomegranate seeds, plain yogurt, and fresh cilantro. A bright, mayo-free side with jewel-like crunch and a tangy, lighter dressing.

Caribbean shrimp and black bean salad: poached pink shrimp ringed around a chilled black bean salad punched up with picante, lime, honey, cilantro, and red onion. Make-ahead summer plate.

Latin-inspired pasta salad with a blended feta-cilantro-lime dressing, diced ham, colorful bell peppers, jicama, and olives. Bright, crunchy, and totally make-ahead friendly.

Chicken and orange salad with avocado, cilantro, green peas, and a cinnamon-spiked mayonnaise dressing. A Mexican-inspired no-cook lunch with citrus and lime.

Warm barley salad with zucchini, fresh tomatoes, cilantro, and lime juice. A light, high-fiber grain salad that's vegan and ready in 30 minutes.

Indian summer tomato salad dressed with spiced oil bloomed with cumin seeds, fennel seeds, and dried chili, finished with lime juice and fresh cilantro. A bright, aromatic side.

Easy kidney bean and corn salad tosses pantry staples with red onion, cilantro, salsa, and lime for a vegan, gluten-free side. Better the longer it sits, perfect for potlucks and meal prep.

Spicy black bean salad served in halved papayas with red and yellow tomatoes, cilantro, Thai chili paste, and balsamic vinegar. No-cook and vegetarian.

Chilled pasta salad with flaked salmon, avocado, red bell pepper, cilantro, and lime-mayonnaise dressing: creamy, fresh, served on lettuce with paprika garnish.

Mexican-style chicken potato salad tossed in a chili-lime-cumin mayo with fresh tomato salsa, cilantro, and jalapeños. A zesty, no-cook twist on classic potato salad.

Spicy Thai tofu salad with marinated tofu, shiitake mushrooms, snow peas, and red bell pepper over fresh spinach. Bright sesame-rice-vinegar dressing with garlic, cilantro, and chili heat.

Sesame soy eggplant salad is a cold, silky Chinese-style starter: steamed eggplant torn into strips and tossed in a punchy Hunan vinaigrette of ginger, garlic, soy, chili oil and sesame. Light, vegan, and refreshing.

A vibrant chilled rice salad tossing wild and basmati rice with snow peas, green beans, cucumber, oranges, and Granny Smith apples in a ginger-soy-honey-lime sauce. Fresh, crunchy, and full of contrast.

Crunchy, cool, and tossed in a zingy ginger-sesame dressing with orange zest, this glass noodle salad with snow peas, red cabbage, and enoki mushrooms is a no-cook showstopper ready in 30 minutes.