This is one of those salads that can be done early – even the day before.  Using Roma tomatoes instead of cherry tomatoes allows the tasty tomato juice to mix with the dressing.  You can cut the green beans into two inch pieces or leave them whole.

Ingredients:

• 2 pounds fresh green beans, ends trimmed (or frozen in a pinch)
• 12 Roma tomatoes, diced
• 4 Tab olive oil
• 2-3 Tab red wine vinegar
• 1/2 tsp dried basil
• 1/4 tsp sea salt
• 1/4 tsp garlic salt
• 1/8 tsp freshly ground pepper
• 6 oz fresh mozzarella 1/2 inch pieces (or little balls)
• 1 bunch fresh basil leaves

Directions:

1. Bring a large pot of water to a boil.
2. Add 1 tsp. salt.
3. Cook beans until tender, 5-10 minutes (green beans tenderness is a personal preference).
4. While beans cook, prepare a large bowl with an ice water bath.
5. Immediately drain the beans into a colander, draining all hot water.
6. Place the drained beans in the ice water for a few minutes to stop the cooking. This keeps green beans bright green and perfectly tender.
7. Drain beans.
8. Pat dry.
9. Toss beans lightly in a bowl with the tomatoes.
10. For the dressing, whisk together oil, vinegar, dried basil, garlic salt, and pepper.
11. Pour the mixture over the green beans.
12. Toss gently to coat.
13. Cover the bowl.
14. Chill for an hour before serving.
15. Stir in the mozzarella, basil and sea salt right before serving.
16. Serve chilled or at room temp.

Serves:  6

Source:   A composite of several recipes.

A typical salad from the Ivory Coast. For a pretty presentation scored cucumber and zucchini with a fork, not peeled. Onions are nice placed in between the layers.

Ingredients:

• 2 cucumbers, thinly sliced
• 2 zucchini, thinly sliced
• 1 small sweet  or red onion, thinly sliced (optional)
• 1⁄3 cup vinegar
• 1⁄4 cup sugar
• 1⁄2 tablespoon salt
• 1 teaspoon coarse black pepper, fresh cracked
• 1 pinch red pepper flakes

Directions:  

1. Arrange in alternate layers cucumber, zucchini & onions in a shallow bowl or rimmed dish.
2. Dissolved sugar in 1/2 cup hot water.
3. Mix vinegar and sugar.
4. Add salt, pepper and crushed red pepper.
5. Add a couple ice cubes to chill.
6. Drain any water formed from cucumbers before adding the dressing.
7. Allow vegetables to marinate in the dressing at least 1 hour before serving.

Serves:  6

Source:  geniuskitchen.com

Kachumbari is a refreshing Kenyan vegetable salad. It is also popular in Tanzania and surrounding countries. Tomatoes and onions are tossed with cilantro to create the base for this salad.You can also add diced avocados, cucumbers, and red chile peppers with a squeeze of lime juice. These ingredients are optional based on the region. Thinly sliced cabbage is often added in Tanzania.  You can also add a drizzle of olive oil or substitute lemon for the lime juice. This is a great summer salad to serve with Nyama Choma (grilled meat).

Ingredients:

• 1 red onion, finely chopped
• 2 teaspoons salt
• 4 tomatoes, diced
• 1/2 cucumber, diced
• 1 avocado, pit removed, peeled, and diced
• 1-2 small red chile pepper, stem removed and finely diced
• 1/4 cup freshly chopped cilantro
• Juice from 1 lime

Directions:

1. Place the chopped onion in a medium bowl and add just enough water to cover.
2. Stir in 2 teaspoons salt and allow to sit for 30 minutes  to soften and remove some of the bite before adding to the salad. .
3. Drain for 10 minutes in a fine mesh sieve.
4. In a large bowl, gently toss together the drained onions, tomatoes, cucumber, avocado, red peppers, and cilantro.
5. Squeeze lime juice over the salad to taste and if desired, season with additional salt.
6. Serve immediately.

Serves:  4

Source:  Tara’s Multicultural Table. Adapted from Cafe Sigrun

A good salad for taking somewhere.  The ingredients can live with minimal refrigeration for a day or two.
Coleslaw Ingredients:

• 1/2 medium red cabbage, finely shredded and outer leaves trimmed
• 2 green apples, cored and thinly sliced
• 4 carrots, peeled and grated
• 1/2 small red onion, peeled and thinly sliced

Dressing:

• 2 Tab Dijon mustard
• 1 garlic clove, peeled and finely minced
• 1 tsp sugar
• 3 Tab olive oil
• 2 Tab walnut oil (or more olive oil)
• 3 Tab white wine vinegar (or champagne vinegar)

Optional Extra Ingredients:

• 1/2 cup finely chopped pecan nuts
• parsley, for garnish
• 1/2 cup semi- dried cranberries
• 1/2 cup finely chopped walnuts
• 1 raw beetroot, finely grated

Directions: 

1. Make the dressing by mixing all the ingredients together in a jar – giving them all a good shake. The dressing
   can be made up to 2 days beforehand and stored in a cool place.
2. Place all the prepared vegetables and the apple in a large mixing bowl and mix by hand.
3. One hour before serving add the dressing and mix well, allowing the flavors to infuse together.
4. Serve in an attractive serving bowl, sprinkling on the pecan nuts just before serving; give them a little mix,
   leaving some on top.

Serves: 8-10

Source: geniuskitchen.com – recipe by French Tart

This is a good salad when timing is uncertain.  It will be fine in an hour or in 3 hours.

Ingredients:

• 2 1/2 lb green cabbage, cored and cut into 3-inch chunks, then finely chopped or shredded
• 1 medium onion, finely chopped
• 1 large green bell pepper, finely chopped
• 1 large carrot, coarsely grated
• 1 1/4 cups mayonnaise
• 1/3 cup cider vinegar
• 2 teaspoons sugar

Directions:

1. Toss all vegetables in a large bowl with 1 tsp each of salt and pepper.
2. Whisk together mayonnaise, vinegar, and sugar.
3. Then toss with slaw.
4. Chill, covered, stirring occasionally, at least 1 hour (for vegetables to wilt and flavors to blend).

Do ahead: Slaw can be chilled up to 1 day.

Serves:  8 -10

Source:  Smitten Kitchen, Adapted from Gourmet, June 2008