Ann Mulford's recipe for Two-Bean Salad doesn't disappoint. The Lincolnville, Maine, reader says, “This mixed salad sure is a winner. I make it a day or so ahead of time and it marinates in the refrigerator. It's simple, just stir every 12 hours.” She adds, “And leftovers are great over rice or noodles.”
My family has been fixing grilled mixed vegetables as a side dish for a long time. To make them more substantial, I added pasta. Then, to give the salad a Mediterranean flair, I tossed in some olives and feta cheese. —Tina Repak Mirilovich, Johnstown, Pennsylvania
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
“A lovely vinaigrette coats this green salad that’s tossed with tomatoes, olives and marinated cream cheese ‘croutons.’ I freeze the cream cheese for 45 minutes or so to firm up. This makes it easier to cut into cubes.” —Barbara Estabrook, Rhinelander, Wisconsin
A sweet homemade dressing flecked with poppy seeds coats this green salad sent in by Tonia Booker of Gilbert, Arizona. The combination of sweet peaches, salty feta cheese, and crunchy onion and cucumber offers an array of tastes and textures.
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