This edition of Cooking Fresh features hearty salads that travel well and can either complement an epic feast of charcuterie boards, deviled eggs, local wine, lemonade, and sweet treats, or play the leading role.
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Orzo makes a great pasta salad base because it has a firm and toothsome texture (as long as you don’t overcook it), but you can substitute fusilli, orecchiette, or any other short pasta that’s in your pantry.
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The addition of charred corn, cumin, lime, and paprika make this bean salad reminiscent of Mexican street corn.
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Black rice, often referred to as forbidden rice, has a nutty flavor and a chewy texture and is packed with fiber, protein, and antioxidants, and it pairs wonderfully with seasonal fruits.
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This cucumber salad is a spin on the classic Sichuan dish—simple, spicy, crispy, savory, and...
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Common green beans are called for in this recipe, but numerous varieties of heirloom bush, pole, and runner beans are available from local farmers or, if you’re industrious, from your own garden.
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