Mango lends a sweet tropical twist to our Test Kitchen's warm weather version of red beans and rice. Green pepper and onion add crunch to the chilled concoction that's tossed with salsa, then sprinkled with cilantro just before serving.
"This colorful cold pasta salad is wonderful for warm days when you don't want to cook," writes Ruth Stone of Loyalton, California. "I like to make it ahead so when we get home from work, It's ready to serve with fruit and whole-grain bread."
This tempting toss-up of vegetables, fruit and a sweet tangy dressing is a tasty alternative to pasta salads. "My sister's husband needs to watch what he eats, so she's a great source of healthy recipes like this one," says Peggy Cathey of McKinney, Texas.
You can dress up this scrumptious salad and take it most anywhere—from a picnic to a potluck. "Since it's so easy to prepare, I make this nutritious salad often when we're camping," reports Patricia Smith of Canby, Oregon. "It's a real crowd-pleaser in hot weather. Leftovers keep well, too."
The smooth thick dressing is a nice blend of tangy and sweet, with flavor reminiscent of a Western dressing. I got this recipe years ago when I worked as a cook in a high school cafeteria.—Joan Dones, Las Vegas, Nevada
When I got married, I wrote down all of my mother's favorite recipes, including this one. The refreshing salad is good in any season, but it's especially tasty made with homegrown vegetables. —Ramona Sailor of Buhl, Idaho
I'm a beekeeper and always looking for new ways to use honey. I've found that when I put honey in dressing, I don't need to add oil, which cuts down on the fat. This salad goes well with any entree.
—Hope Ralph of Woburn, Massachusetts
"Because my husband's garden produced an overabundance of parsnips, I experimented and came up with this combination that can be served as an appetizer, salad or side dish," writes Marge Campbell of Waymart, Pennsylvania. "We like it with duck or chicken."