Whole-Meal Salads: The Perfect Warm-Weather Meal

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Summer Barley-Bean Salad

2 cups cooked barley

1 15-oz. can pink or kidney beans, drained

2 vine-ripened tomatoes, chopped

1 cucumber, chopped

2 stalks celery, chopped

1/4 cup chopped fresh basil leaves

1 T. Dijon mustard

1/2 cup fat-free Italian dressing

Combine all ingredients and chill.

Tabbouleh

1 cup bulgur

Water to cover

1 onion, chopped

6 green onions, sliced

2 cups chopped Italian parsley

1/2 cup mint, chopped

1/4 cup lemon juice

2 tomatoes, chopped

1/4 cup no-fat mayonnaise

Lettuce

Place the bulgur in a bowl and cover with cold water; allow it to soak for 2-3 hours or until the bulghar is soft. Line a colander with cheesecloth or a dish towel and pour in the bulghar; squeeze out all the excess moisture. Return the bulghar to the bowl and mix in remaining ingredients except the mayonnaise. Chill for at least 2 hours. Stir in mayonnaise just before serving. Serve on lettuce leaves.

Tex-Mex variation: Add 1 red bell pepper, chopped; 2 jalapeno peppers, seeded and minced; and 1/2 cup cilantro leaves, chopped.

Southwestern Bean Salad

2 cups cooked brown rice or barley

1 can black beans, drained and rinsed

2 cups frozen corn kernels

1 red bell pepper, chopped

1 small onion, chopped

1/4 cup vinegar or more to taste

1/4 cup chopped cilantro leaves

1 minced jalapeno pepper, or cayenne to taste

1 t. chili powder

Combine all ingredients. Tastes even better if you let it stand, refrigerated or at room temperature, for one hour before serving.

 

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