Sauteed green beans, hunks of blue cheese and toasted nuts make this an extremely decadent salad. "I lightened up two recipes and combined them into this elegant specialty," writes Sarah Bartel from her home in Kewaunee, Wisconsin.
"Our family and friends always rave over this dish at Sunday afternoon barbecues," confirms Patty Cook of West Palm Beach, Florida. "We usually grill the corn the night before. I especially like this recipe because it lets me share the cooking with my husband, Rich. We call him "King of the Grill'!"
Simple yet elegant, this entree salad is one of my husband's favorites. We love the juicy chicken, fresh greens and bread that's toasted over an open flame. Add whatever beans your gang prefers.
-Lisa Rawski of Milwaukee, Wisconsin
This cranberry mold has become a tradition in our home during the holidays. You can use a blender to combine the cranberries and oranges if you don't have a food processor. —Bethany Ring, Conneaut, Ohio
In North Richland Hills, Texas, Virginia Stencel mixes chicken, beans and corn with fresh jicama for a fun change of pace. The medley’s coated in a flavorful barbecue-ranch dressing with crunchy tortilla strips on top.
You'll only need a total of six ingredients—three for the refreshing citrus dressing and three for the colorful salad. You can replace the pecans in the salad with walnuts or almonds to better suit your tastes.—Elissa Armbruster, Medford, New Jersey
"When I want a light yet hearty meal, I fix this refreshing main-dish salad," says Bonnie Wittekind of Higley, Arizona. "My husband loves the beef and the zippy flavor. As a busy mom, I appreciate that it doesn't take long to put this entree on the table.
To create a more interesting pasta salad, I added pasta to my favorite black-eyed pea salad. The result is different and delicious. Cucumber and green pepper give this picnic side dish a satisfying crunch.
—Melinda Ewbank of Fairfield, Ohio