End of Summer Salads

1/2 pound green beans, trimmed and cut diagonally in thirds (about 2 cups)
1 (15 1/2-ounce) can cannellini beans, rinsed and drained
1 (15 1/2-ounce) can pinto beans, rinsed and drained
2 large plum tomatoes, diced (about 1 1/2 cups)
5 green onions, thinly sliced
1/4 cup finely chopped fresh cilantro
3 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon sugar
1 garlic clove, pressed
1/2 teaspoon salt
Coarsely ground black pepper

1. Steam beans, covered, in steamer basket over boiling water 5 to 7 minutes, or until crisp-tender. Rinse under cold water and drain well.
2. Combine green beans, cannellini and pinto beans, tomatoes, green onions and cilantro in a large bowl.
3. Whisk remaining ingredients together in a small bowl. Pour over salad and mix gently. Serves 4 to 6.

Recipe by Jean Kressy, Relish Spring 2007 Supplement.

Per serving: 300 calories, 12g fat, 12g prot., 37g carbs., 13g fiber, 720mg sodium.

2 ½ cups cold basmati or white rice
1 (16-ounce) can garbanzo beans, drained and
rinsed
3 chopped roasted red or yellow bell peppers
½ cup chopped fresh basil
½ cup chopped red onion
2 garlic cloves, crushed
¼ cup extra virgin olive oil
¼ fresh lemon juice
½ teaspoon salt
½ cup crumbled feta cheese
8 ounces cooked fresh tuna, chunked
2 cups fresh baby spinach leaves

1. Combine all ingredients in a bowl; toss well. Let stand at least 1 hour. Serve at room temperature. Serves 6.

Peanut dressing:
1/2 cup peanut butter
1/4 cup reduced-sodium soy sauce or tamari
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 garlic clove, chopped
1/4 cup seasoned rice vinegar
1 1/2 tablespoons sesame oil
1 tablespoon honey
1/2 to 1 teaspoon red pepper flakes

Noodles:
1 pound thin egg noodles or spaghetti
2 green onions, thinly sliced
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1/2 cucumber, peeled, seeded and cut into thin strips
8 ounces cubed extra firm tofu or chicken

Peanut dressing:
1/2 cup peanut butter
1/4 cup reduced-sodium soy sauce or tamari
1/3 cup warm water
2 tablespoons chopped peeled fresh ginger
1 garlic clove, chopped
1/4 cup seasoned rice vinegar
1 1/2 tablespoons sesame oil
1 tablespoon honey
1/2 to 1 teaspoon red pepper flakes

Noodles:
1 pound thin egg noodles or spaghetti
2 green onions, thinly sliced
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1/2 cucumber, peeled, seeded and cut into thin strips
8 ounces cubed extra firm tofu or chicken

Pistachio Pesto:
1 cup shelled pistachios
2 garlic cloves
2 cups basil
1/4 cup Parmigiano-Reggiano cheese
1/2 teaspoon salt
Coarsely ground black pepper
1/2 cup extra virgin olive oil

Salad:
2 cups cold cooked orzo pasta
1/2 cup Pistachio Pesto
1 pound cooked shrimp
2 tablespoons lemon juice
2 cups halved cherry tomatoes
1/2 teaspoon salt
Coarsely ground black pepper

1. To prepare the pesto, place pistachios and garlic in a food processor; process until minced. Add basil, cheese, salt and pepper; process until finely minced. With processor on, slowly pour oil through food chute; process until well blended. Reserve 1/2 cup for salad; spoon remaining 1 cup pesto into a zip-top plastic bag; store in refrigerator.
2. To prepare the salad, combine all ingredients in a bowl; toss well. Serve at room temperature or chilled. Serves 6.