Peg Wilson of Elm Creek, Nebraska provides us with her version of “Texas Caviar” that provides for so many possibilities. It's as flavorful as it is colorful and works well alone or as an accompaniment.
My mother gave me this crunchy bean salad recipe many years ago, and I often take it to covered-dish dinners. It looks especially attractive served in a glass bowl to show off the colorful vegetables.
— Bernice McFadden, Eaton, Ohio.
You get an explosion of Southwestern flavor in every bite of this deliciously different salad. It's a favorite for kids of all ages since it mixes beans and cheese, tasty vegetables and crisp corn chips.
—Jerri Moror, Rio Rancho, New Mexico
This hearty and colorful main-course salad is easy to throw together when I get home from work, because it uses canned black beans and Mexicorn and packaged chicken breast strips. I sometimes add a can of ripe olives and fresh cherry tomatoes from our garden.
“I make this simple salad often for summer barbecues,” writes Denise Neal of Castle Rock, Colorado. “People always like it and ask for the recipe. It can be made a day ahead and kept in the fridge. And it’s good served cold or at room temperature.”
TIP: Use care when tossing the salad with the dressing to prevent the tender butter beans from getting crushed.
Enjoy this colorful and refreshing Tuscan Bean Salad suggested by Cori Rothe from Livermore, California. It’s a “can’t-miss” side dish that’s jam-packed with juicy veggies, wonderful flavor and easy convenience.
Two types of store-bought beans, a convenient can of olives and lots of cheese make this easy pasta salad, shared by Sandra Gordon of Emmett, Idaho, a cinch to assemble at home. With a creamy dressing, it's a festive medley that's sure to earn praise at potlucks. TIP: Try other small pasta noodles, and for a fancier look, serve it on a bed of Bibb lettuce.
When I want to bust out of my salad rut, I roast a medley of veggies and mix them with fluffy quinoa, a super-nutritious grain. Make a double batch to have an encore salad waiting in the fridge.—Julie Piasecki, Franklin, Massachusetts