Bean Salads

This colorful and delicious main course is vegetarian and accentuates many Mediterranean flavors. Try this dish for you next meatless Monday venture.

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.

This sweet and savory dish is a perfect place to incorporate seasonal fruit. Plums are delicious – and beautiful – in place of apricots.

The sweet mango brightens the earthiness of the beans and wild rice. Garnish with fresh cilantro. Serve with spicy pork tenderloin.

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.

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.

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.

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.