This carrot and chickpea salad recipe was given to me by a neighbor many years ago. It's a refreshing and different spin on a carrot salad.

Very tasty salad of roasted asparagus and green beans. I got the inspiration when I was indecisive about choosing between the two vegetables for a side dish. Roasting the vegetables brings out their great flavor and the addition of cherry tomatoes, onion, and fresh parsley give it a lovely color.

I had been looking for a three-bean salad recipe but couldn't find one that really stood out to me. I decided to make one myself and include feta cheese. It turned out so well — all of my friends who taste it ask for the recipe!

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

This salad is a kaleidoscope of color and taste - black beans, yellow corn, green peppers, and red, red tomatoes. Lime juice, garlic and jalapeno give it some punch. It can also be used as a dip with tortilla chips.

This lentil salad is very simple and yet very tasty. It is perfect for picnics and summer gatherings. If you grow fresh herbs and tomatoes, it will come out even better. It is appropriate for vegan, gluten-free, and generally healthy eating.

If you like 'southwest cuisine' you will love this.

This balela salad is a Middle Eastern-style bean salad that is full of flavor.

This is my mother-in-law Roberta Cormia's recipe.

This green bean potato salad has a delicious twist. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette.

This recipe was given to me by a vegan friend I had in college. It is the best bean salad I have ever tasted, and I love it because you can experiment with the ingredients and still have a mouth-watering side dish. I hope you like it!

This couscous salad recipe is great for a buffet, with interesting textures and Southwest