Salad

This luscious three bean salad recipe combines GOYA® Red Kidney Beans, GOYA® Chick Peas, and GOYA® Blackeye Peas with crunchy fresh veggies, and a bright, lemony vinaigrette. You can be sure that this protein-packed, heart-healthy salad is just as nutritious as it is delicious!

Sweet fresh corn balances out peppery arugula. If you're short on time, canned or frozen (and thawed) corn will do the trick.

It's low-cal and filling—as in perfect for swimsuit season. I make it a day ahead so the veggies can marinate and the flavor pops.

Green Goddess Dressing is a perfect example of the magic of anchovies—they amplify and deepen the herbal flavors in this sauce without ever announcing their presence. For more recipes and tips, see our Homemade Salad Dressing Primer.

Lemon dressings often incorporate other flavors, such as herbs, garlic, and anchovy, but sometimes a simple lemon vinaigrette is all you want.

This classic dressing is delicious as is, but it's also a perfect template for further embellishments. For ideas on what to add—as well as more recipes and tips—see our Homemade Salad Dressing Primer.

Russian dressing and Thousand Island dressing are often confused because both begin with a base of mayonnaise and ketchup or ketchup-style chili sauce, which results in a pink salad dressing. But where Thousand Island is a bit sweet and studded with pickle relish, Russian dressing is on the spicier side, with a hint of heat from horseradish and hot sauce. For more information about salad dressings and tips on making them from scratch, see our Homemade Salad Dressing Primer.

Sweet and sour is a recurring theme in Arabic cuisine. Pomegranate molasses has this distinct taste. Here I've mixed it with other flavors, but it can be used on its own to enhance a salad, a dip or a savory pastry. The pepperiness of the arugula and the soft buttery eggplant along with the sweet cherry tomatoes are unforgettable.

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

Grilled peaches turn this simple chicken and arugula salad with mustard dressing into something worth swooning over.

This is a winning-contestant recipe from Season Four of FOX's MasterChef.

This pasta salad is a clever take on a well-loved soup. Because it's served at room temperature, it makes a great side dish at a picnic or barbecue. It's colorful and extremely flavorful, with pesto, beans, and vegetables.

"I love the richness of the feta and the crunch of the sunflower seeds against the tender squash."—Dawn Perry, senior food editor

Raw broccoli is made for slaw. It's sweet and crunchy—and can be dressed hours in advance.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa

Corn husks can be transformed into a surprisingly flavorful oil. At Seäsonal, this vinaigrette is tossed with Bibb lettuce, radishes, and crisp pumpernickel croutons.

Instead of using canned tuna, this recipe puts you in control of the quality of the tuna and how long to cook it. We like it on the medium-rare side.

This chicken feels light and summery. That's because there's no mayo, just lots of herbs and spiced pita chips.

Ripe peaches can be used in place of the nectarines; choose whatever looks (and smells) best.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.