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"This is called salata cadas and made with lentils slightly cooked with olive oil, garlic, and spices. Clifford Wright made this as a meze at the Tikka Grill, a restaurant on the corniche of Alexandria in Egypt. Enjoy!"

Ingredients: coriander seeds, cumin seeds...

"This salad improves with a day in the fridge! Adapted from the August issue of Gourmet magazine. I have added more vegetables."

Ingredients: fresh basil, fresh black pepper...

"This originated from an article in Common Ground magazine. If you use sprouted lentils it's 100% raw. To do that you obviously have to plan ahead, so cooked/tinned black beans are a great sub. This salad is super healthy, fresh and tastes great! Serve immediately after preparing, or chill for up to two hours."

Ingredients: ground cumin, corn kernels...

"This is a creation my husband made up and mmm mmm mmm!"

Ingredients: dried mint, lemon juice...

"This is a fabulous recipe from www.101cookbooks.com! I put it together in less than 10 minutes using pre-cooked lentils. You can use any variety of beans. I used one can of chickpeas and one can of canellini beans. I mixed some spinach into the salad just before I added the dressing."

Ingredients: cilantro, curry powder...

"Adapted from a recipe provided to The Spice House by Kathy Stant from Richmond. "The dressing can be made ahead and stored up to two weeks in the refrigerator. This dressing is also good on Greek Salad." This is a good thing because this recipe makes 3 batches of the dressing (which is mighty tasty).
Use optional mint leaves, ripe olives..."

Ingredients: coriander, Greek oregano...

"A light and healthy recipe for a fresh summer salad by Martha Stewart."

Ingredients: Dijon mustard, fresh dill...