Our Nutrition Education team has created mix and match salads using similar ingredients in fun and unique ways. These 5 fresh, delicious recipes highlight seasonal ingredients that are perfect as a side dish for dinner or can be a healthy lunch option. These salads are easy and quick to make, which one will you try first? 

The salads are listed below and are: Chickpea Summer Salad, Three Color Salad, Black Bean Corn Salad, Tomato Zucchini Salad, and a Zucchini & Chickpea Salad.  

 
 

Chickpea Summer Salad

Ingredients 

  • 2 cans chickpeas, drained/rinsed 1 cucumber, diced 
  • 1 cup tomatoes, halved/diced 
  • ¼ cup onion, diced 
  • 2 cloves garlic, grated 1/3 cup parsley, chopped 
  • 2 tablespoons dill, chopped 
  • ¼ cup oil 
  • 1 tablespoon apple cider vinegar 1 tablespoon lemon juice 
  • ½ teaspoon salt 
  • ¼ teaspoon pepper 

Directions:  

  1. In large bowl add chickpeas, cucumber, onion, tomatoes, dill, parsley, and garlic. Mix gently to combine. In small separate bowl whisk together oil, vinegar, lemon juice, salt, and pepper.  
  2. Pour oil mixture over chickpeas and mix.  
  3. Serve immediately or cold. Serves 5. 
 
 

Three Color Bean Salad

Ingredients:  

  • 1 can black beans, drained and rinsed 1 can white beans, drained and rinsed 1 can corn, drained and rinsed  
  • 3 stalks celery, diced 1 small onion, diced 1 bell pepper, diced  
  • 3 tablespoons lemon juice 3 tablespoons oil  
  • 6 tablespoons apple cider vinegar 1 ½ teaspoon salt  
  • 1 ½ teaspoon sugar 

Directions:  

  1. In medium bowl add black beans, white beans, corn, celery, onion, and pepper.  
  2. In a small bowl whisk together lemon juice, oil, vinegar, salt, and sugar.  
  3. Pour dressing over salad and mix well.  
  4. Serve cold. Serves 6. 
 
 

Black Bean Corn Salad

Ingredients:  

  • 1 can black beans, drained/rinsed 1 can corn, drained/rinsed  
  • 1 cup tomatoes, halved/diced  
  • ¼ cup onion, diced  
  • ¼ cup celery, diced  
  • ¼ cup oil  
  • 1 tablespoon apple cider vinegar 1 tablespoon lemon juice  
  • ½ teaspoon salt  
  • ¼ teaspoon pepper 

Directions:  

  1. In large bowl add black beans, corn, onion, tomatoes, and celery. Mix gently to combine.  
  2. In small separate bowl whisk together oil, vinegar, lemon juice, salt, and pepper.  
  3. Pour oil mixture over black beans and mix.  
  4. Serve immediately or cold. Serves 4. 
 
 

Tomato Zucchini Salad

Ingredients:  

  • 4 large tomatoes (1 pound), cut into wedges  
  • 2 small zucchini, sliced thin  
  • 1 bell pepper, sliced thin  
  • 2 ½ tablespoons apple cider vinegar  
  • 1 ½ tablespoons oil  
  • ½ tablespoon sugar  
  • ½ teaspoon salt  
  • ½ tablespoon fresh basil  
  • ½ tablespoon fresh parsley 

Directions:  

  1. In large bowl add tomatoes, zucchini, peppers.  
  2. In small bowl whisk together vinegar, oil, sugar, and salt. Stir in fresh basil and parsley.  
  3. Before serving pour dressing mixture over vegetables and gently toss.  
  4. Serve immediately. Makes 6 servings. 
 
 

Zucchini & Chickpea Salad

Ingredients: 

  • 2 cans chickpeas, drained/rinsed  
  • 2 zucchini, diced  
  • 1 cup tomatoes, halved/diced  
  • ¼ cup onion, diced  
  • 1/3 cup parsley, chopped  
  • ¼ cup oil  
  • 1 tablespoon apple cider vinegar  
  • 1 tablespoon lemon juice  
  • ½ teaspoon salt  
  • ¼ teaspoon pepper 
  1. Directions: 
  2. In large bowl add chickpeas, zucchini, onion, tomatoes, and parsley. Mix gently to combine.  
  3. In small separate bowl whisk together oil, vinegar, lemon juice, salt, and pepper.  
  4. Pour oil mixture over chickpeas and mix.  
  5. Serve immediately or cold. Serves 5.