Black Bean and Jicama Salad with Roasted Pepper Dressing
Serves 6–8 / Black beans, rich in B vitamins, iron, calcium, zinc, phosphorus, and, of course, protein and fiber, also have a delicious creamy texture that complements the fresh crunch of jicama. View recipe.
Tuscan Kale and Napa Cabbage Slaw with Edamame
Serves 8 / A nutrient-rich feast, this salad features tender Tuscan (also called lacinato or dinosaur) kale, edamame (soybeans), probiotic-rich miso, and flaxseed oil for omega-3 fatty acids. View recipe.
Chayote and Grilled Corn Salad with Tomatillo Vinaigrette
Serves 4 / This is among those salads that are even better the following day, making it an ideal picnic item. The relatively bland taste of chayote (a firm, pear-shaped squash) goes very well with assertive flavors, such as grilled corn, freshly chopped cilantro, and spicy tomatillos. View recipe.
Seaweed Salad with Bean Sprouts and Tofu
Serves 8 / Seaweed is a nutrient powerhouse, providing B vitamins and minerals, including iodine. Its unique briny flavor makes it a good partner for tofu, especially with Japanese seasonings such as mirin (a mild, sweet sake), toasted sesame oil, and pickled ginger. View recipe.
