Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains such as barley or quinoa work well too. —Elodie Rosinovsky, Brighton, Massachusetts
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.
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.
Green, kidney and wax beans combine for a summer classic with a tasty twist. Thanks to some bold Mediterranean flavors, it’s not hard to close your eyes and imagine yourself on a Greek island. —Vivian Levine, Summerfield, FL
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.