Green Bean and Tomato Salad

1 pound fresh green beans, trimmed
1 pound cherry tomatoes, halved, or small heirloom tomatoes halved or quartered
½ - 1 small red onion, halved crosswise and thinly sliced
2 Tbsp chopped fresh basil (or 2 tsp dried basil, crushed)
Kosher Salt
Freshly Ground Pepper

1.    In a covered medium saucepan cook green beans in a small amount of boiling water for 7-10 minutes or until crisp-tender. 
2.    Drain. Submerse in icewater to cool quickly; drain. 
3.    In a large bowl combine green beans, tomatoes, and onion.  Drizzle with Red Wine Vinaigrette; sprinkle with basil.  Season to taste with kosher salt and pepper.  Toss gently to coat. 
4.    Optional – this recipe is great with Fresh Mozzarella Chunks or you can try tossing with Grilled Shrimp. 

Dressing
3 Tbsp red wine vinegar
1 Tbsp finely chopped shallot
11/2 tsp Dijon-style mustard
3 Tbsp extra virgin olive oil
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper

Combine vinegar & shallot and let stand for 5 minutes.  Whisk in mustard.  Add oil in a steady stream whisking constantly until combined.  Stir in kosher salt and pepper.  Keeps up to 3 days.    
 
-Adapted From: The Sonoma Diet, Dr. Connie Guttersen, RD, PhD, Copyright 2005

Bulgur Wheat Tabouli With Chickpeas

2 cups water
1 cup bulgur
1 teaspoon salt (or less as desired)
1 15oz can chickpeas, drained, rinsed
1 cup diced plum tomatoes
½ cup crumbled feta cheese
½ cup green onions
1/3 cup chopped fresh mint
1/3 cup chopped parsley
Juice and zest of 1 lemon
1 ½ tablespoons olive oil

1.    Bring 2 cups salted water to boil.  Remove from heat.  Stir in bulgur.  Cover and let stand 20 minutes.
2.    Drain bulgur, pressing to extract excess water
3.    Transfer to a large bowl and cool (or spread out on a large cookie sheet and cool)
4.    Fluff with a fork and gently stir in all remaining ingredients.  Taste and adjust salt & pepper to taste. 

-Source: Bon Appetite, 2001

Fattoush Salad

1 red onion, diced
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
1 cucumber, diced
1 Cup Cherry tomatoes, halved
1 can chick peas (garbanzo beans), drained & rinsed
Fresh mint & flat leaf parsley
11/2 Cups Cooked Quinoa

Combine ingredients.  Toss with dressing (see below).  Sprinkle with Oregano (optional) for added flavor, and add Feta Cheese for a protein punch.   

Dressing
3 Tbsp red wine vinegar
1 Tbsp finely chopped shallot
11/2 tsp Dijon-style mustard
3 Tbsp extra virgin olive oil
1/8 tsp kosher salt
1/8 tsp freshly ground black pepper

Combine vinegar & shallot and let stand for 5 minutes.  Whisk in mustard.  Add oil in a steady stream whisking constantly until combined.  Stir in kosher salt and pepper.  Keeps up to 3 days.