A mix of Israeli couscous, lentils, bell peppers, dates, and mint makes a subtle, refreshing couscous salad.
More: Salad recipes | Jewish recipes
Fresh vegetables tossed with sesame and sumac make a unique salad – try this recipe for Israeli za’atar salad.
More: Salad recipes | Middle Eastern recipes
Panzanella is a bread and vegetable salad from Tuscany. It’s a pretty flexible recipe, as long as you have the two most important ingredients: very ripe tomatoes and day-old, good country bread.
When you cook your own beans, they are one of the healthiest things out there, and they are delicious with just a pinch of salt. They are also wonderful paired with feta and toasted walnuts, as in this simple bean salad with walnuts and feta.
Vegetable salad is colorful, tasty, and a good way to use up some leftover vegetables.
More: Salad recipes | Flexible recipes
Like all beans and legumes, lentils are an excellent source of protein. Unlike the others, lentils do not need to be soaked before cooking. For an easy, healthy, quick meal, try this lentil salad recipe with onions and rosemary.
I served this warm white bean salad at a dinner party and more than half the guests wanted the recipe. It is absolutely delicious and very easy to make.
Homemade croutons are a snap to make!
This red, white, and green Christmas salad will help spread Christmas cheer.
An easy recipe for a delicious and protein-packed salad: lentil feta walnut salad.
More: Lentil and bean recipes | Vegetarian protein
