Couscous Salad with Chickpeas
This colorful and delicious main course is vegetarian and accentuates many Mediterranean flavors. Try this dish for you next meatless Monday venture.
Black Bean-Quinoa Salad with Basil-Lemon Dressing
Quinoa contains more protein than any other grain. Edamame makes a tasty substitute for lima beans in this recipe. For an attractive presentation, serve the salad on a bed of baby greens or spinach.
Toasted Chickpea and Apricot Salad
This sweet and savory dish is a perfect place to incorporate seasonal fruit. Plums are delicious – and beautiful – in place of apricots.
Mango and Black Bean Salad
The sweet mango brightens the earthiness of the beans and wild rice. Garnish with fresh cilantro. Serve with spicy pork tenderloin.
Bulgur Salad with Edamame and Cherry Tomatoes
The vitamin C from lemon juice aids in iron absorption. Round out the meal with grilled chicken, lemony hummus, and toasted 100-percent whole-wheat pita wedges. Substitute fresh-shelled fava beans for edamame, if you like. Fava beans also supply protein, fiber, and B vitamins.
Grilled Peppers and Lentil Salad
Tender, savory lentils paired with cooked peppers and cilantro converts this dish from a bland bean salad to a delectable and healthy meal. Use any combination of sweet bell peppers you like: green, red, yellow, and purple.
Spanish Rice Salad
This fresh, zesty rice salad has a kick and balances starch with fresh vegetables for a light and balanced meal. Serve this starchy salad with a seared tuna steak or grilled shrimp.
Italian Three-Bean Salad
Prepare the salad up to 1 day ahead, and store in the refrigerator. If you can't find fresh cranberry beans, substitute rinsed and drained canned cannellini beans, and add them to the snap beans for the last 2 minutes of cooking.