People who prefer food with some tang find this corn salad particularly appealing. It's a pretty dish besides—and very economical. If you're like me and enjoy growing your own ingredients, you won't have to pick up much at the store.
The chilled salad our Test Kitchen tossed together is an ideal warm-weather refresher. Golden corn, grape tomatoes and fresh basil bring the very best of summer to the table. Subtly salty olives add an interesting contrast to the other sun-sweetened veggies
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I’d love to have my own Italian restaurant someday.—Seth Murdoch, Red Rock, Texas
My daughter gave me the recipe for this hearty, zippy salad. I've used it many times and received compliments. When it comes to bean salad, most people think of the sweet three-bean variety, so this is a nice surprise.
- Lila Jean Allen, Portland, Oregon
I used fresh mozzarella for the first time last year and loved it. I wanted to incorporate it into as many dishes as possible and came up with this salad. It has quickly become a mainstay at my house. —Jennifer Klann, Corbett, Oregon
Deciding to start eating healthy, I took a classic carrot and raisin salad recipe and lightened it up, then added apples for extra flavor. I took this dish to a weight-loss group meeting...and they loved it!
—Kim Jones of Collinsville, Illinois
“I started with a basic bean, rice and onion medley and added veggies and a lighter dressing to make it healthier. You can substitute brown rice for the long grain if you like.”
—Kim Cook, Dade City, Florida
The grilled apples in this salad combine so well with the blue cheese, walnuts and balsamic dressing. I like to serve it on pink Depression glass dessert plates from my great-grandmother. —Paul Soska, Toledo, Ohio