Black Bean Salad (serves 4)


  • 1 can black beans, drained and rinsed
  • 1/2 cup organic corn kernels (can use frozen)
  • 1 small red pepper, seeded and diced
  • 3 green onions, washed and chopped, white part only
  • 1/4 cup chopped cilantro


Mix and serve on a bed of arugula. 

Recommended dressing: soy vinaigrette

Soy Vinaigrette (makes about a cup)


  • 1 tablespoon wheat-free soy sauce or tamari
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar (or juice of 2 limes)
  • 1 teaspoon raw honey
  • 1 small red chili, seeded and finely chopped, or dash of red pepper flakes
  • 1 tablespoon sesame oil


Put all ingredients into a glass jar and shake well until thoroughly blended.

Crisp Eggplant Salad (Serves 3-4)


  • 1 eggplant, thinly sliced
  • extra-virgin olive oil (for brushing on eggplant)
  • 1 head butter lettuce, washed and dried, leaves separated
  • 2 tablespoons basil leaves, torn
  • 1/2 cup feta cheese, crumbled
  • freshly ground black pepper


1. Brush the eggplant with oil.

2. Place in a frying pan over medium high heat and cook 2–3 minutes on each side until golden and crispy.

3. Serve on the lettuce and sprinkle with feta and ground pepper. 

Recommended dressing: lemon vinaigrette

Lemon Vinaigrette (makes about a cup)


  • 3/4 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 1 clove crushed garlic
  • 1 teaspoon salt
  • 1 teaspoon mustard, or to taste
  • Fresh ground black pepper to taste


Put all ingredients into a glass jar and shake well until thoroughly blended.

Spring Wild Rice Salad (Serves 4) from Golden Door Cooks Light and Easy by Michel Stroot


  • 1/2 cup wild rice, rinsed
  • 2 1/4 cups water
  • 1 bay leaf
  • 1/4 cup fresh lemon juice
  • 1 tablespoon olive oil
  • 1 cup corn kernels
  • 1/2 cup chopped scallions
  • 2 large plum tomatoes, seeded and diced
  • 1/2 cup finely chopped parsley
  • 2 teaspoons finely chopped fresh lemon thyme or common thyme
  • 1 teaspoon kosher salt (optional)
  • Freshly ground pepper, to taste (optional)


1. Combine the rice, water, and bay leaf in a small pot set over medium high heat; cover and bring to a simmer.

2. Simmer for 35 minutes or until the rice is tender.

3. Transfer to a mixing bowl and let cool.

4. Remove the bay leaf.

5. Stir in the lemon juice, olive oil, corn, scallions, tomatoes, parsley, lemon thyme, and salt (if using).

6. Mix well and refrigerate for 30 minutes. Season with black pepper if desired.

Endive and Grape Salad (Serves 6) from Cooking with the Seasons at Rancho La Puerta


  • 3 cups baby spinach or other mild-flavored greens
  • 4 Belgian endive or red endive, cut into 1-inch pieces
  • 1/3 cup basil balsamic dressing
  • 2 cups grapes
  • 1/2 cup crumbled blue cheese, such as Gorgonzola, Stilton, or domestic blue cheese
  • 1/2 cup toasted pecans
  • 2 tablespoons dried blueberries
  • 2 tablespoons golden raisins


Just before serving, toss the spinach and endive with the dressing. Divide among 6 plates and top with some grapes, cheese, pecans, blueberries, and raisins.

TIP: Use goat cheese or sheep's-milk feta

Jicama Slaw with Pink Grapefruit (Serves 6)from Cooking with the Seasons at Rancho La Puerta


  • 1/2 small jicama
  • 3 medium carrots, peeled
  • 1/2 small head red cabbage, cored
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1 1/2 tablespoons vegetable oil
  • 2 teaspoons fresh ginger, peeled and minced
  • 1 1/2 tablespoons smooth peanut or other nut butter
  • 1/4 cup coconut milk
  • 3 tablespoons water
  • Zest of 1/2 a lemon (about 1 teaspoon)
  • 1/2 teaspoon white pepper
  • 2 pink grapefruits
  • 6 lettuce or red cabbage leaves
  • 6 sprigs fresh cilantro


1. With a sharp knife, mandoline, or box grater, cut the jicama, carrots, and red cabbage into fine shreds, and place in a 2-quart bowl.

2. In a blender, combine the lime juice, oil, ginger, peanut butter, coconut milk, water, lemon zest, and white pepper. Add the dressing to the shredded vegetables and toss to combine. Cover and chill.

3. Cut away all the peel and white pith from the grapefruit, then cut alongside each of the membranes to release the grapefruit segments, catching as much of the juice as you can, and add it to the slaw.

4. Serve the slaw mounded on a lettuce leaf and surrounded by a few grapefruit segments. Top the salad with a cilantro sprig.


※ Substitute napa cabbage, bok choy, or any green that appeals to you, for jicama

※ Chop a 1/4 cup unsalted roasted peanuts and mix into the salad

※ Wash, stem, and chop the leaves from 6 sprigs of cilantro or 2 sprigs of basil and stir into the salad just before serving

Edamame and Pinto Bean Salad (Serves 6) from Chef Carlo Sorrano


  • 1 cup edamame, shelled
  • 1 8-ounce can pinto beans, rinsed and drained
  • 1 stalk celery, chopped
  • 1/2 small fennel bulb, diced finely
  • 1/2 bunch swiss chard, leaves only, cut into strips
  • 2 cloves garlic, minced
  • 2 shallots, minced
  • 1/2 bunch parsley, finely chopped
  • Salt and black pepper, to taste
  • Pinch of cayenne pepper
  • 2 tablespoons red wine vinegar
  • 3 tablespoons extra-virgin olive oil


1. In a large bowl, mix together the edamame, celery, fennel, parsley, salt, pepper, cayenne pepper, red wine vinegar, and 2 tablespoons of the extra virgin olive oil.

2. In a large sauté pan over high heat, add the remaining tablespoon of oil, garlic, shallots, and swiss chard.

3. Cook until the chard is just wilted, about 3 minutes.

4. Add to the mixing bowl, and toss gently. Serve at room temperature or cold.