6 ears of corn
1 can of black beans…

1 cup uncooked Bulgur Wheat
2 cups vegetable broth…

3 cups cooked long grain brown rice
2/3 cup chopped fresh parsley…

A sweet, just-picked tomato is key to this refreshing two-bean salad. Use one from your own garden or shop at a local farmer’s market.

2 cups carrots
1 medium ripe bell pepper…

2 beets, peeled and shredded
1/2 cup walnuts…

1 medium cucumber
1 medium tomato…

2 cups diced jicama
1 carrot — in 1-inch strips…

This dish features the bright flavors of Provence, highlighting artichokes, sun-dried tomatoes and fresh rosemary. If you double the recipe, you can have an excellent lunch served at room temperature the next day. Offer the chickpea salad on a bed of mixed baby greens (mesclun) for a light and colorful presentation.

4 cups shredded green cabbage
3/4 cup diagonally sliced green onions…

1 lb. fresh green beans, trimmed
1 lb. fresh wax beans, trimmed…

1 medium jicama, peeled and chopped into 1/2 inch cubes, about 2 cups
1 medium cucumber, peeled and seeded, chopped into ½ inch cubes, about 11/2 cups…

1 medium papaya or 2 medium nectarines, peeled and coarsely chopped
1 red bell pepper, diced…

I never eat it in pita bread…I usually just put the bean salad on top of lettuce and eat it as a salad. But, I am sure a pita would be good too!

4 cups spring mix
1 head of radicchio, torn…