Favorite Salad ideas? they can't all be lettuce based right?

Potatoes (dice, boiled, and cooled), red onions, sumac, and olive oil. Simple and filling.

I love bean salads!

White beans, red onion, parsley, red wine vinegar, olive oil, garlic, salt and pepper

Black beans, corn, red onion, cilantro, apple cider vinegar, olive oil, garlic, cumin, salt and pepper

This is a great salad resource

https://www.nytimes.com/2009/07/22/dining/22mlist.html

• Brown rice with apples and raisins
• 3⁄4 cup long grain brown basmati rice
• 1⁄4 cup sliced almonds or 1⁄4 cup peanuts
• 2 teaspoons curry powder
• 1 medium granny smith apple, cored, peeled and chopped
• 1⁄2 cup raisins
• 1⁄4 cup green onion, sliced
Directions
1. Cook the basmati rice until tender and liquid absorbed. (If using leftover rice, heat thoroughly.) Do not add any oil or salt to the rice. Keep warm.
2. In a saucepan over medium heat, toast the almonds until light golden brown, stirring frequently to avoid burning.
3. Next add the curry powder, cooking for about 1-2 minutes or until curry powder is fragrant, again being careful not to burn.
4. Add the Granny Smith apple, raisins and green onion. Stir gently and heat through.
5. Season with salt to taste.
6. I use this with left over rice and freeze it in cup lots until needed great for

Lately, I've been eating a warm salad each day for lunch. I roast a whole bunch of vegetables (peppers, onions, sweet potato, Brussels sprouts, cherry tomatoes, broccoli, cauliflower) and serve them on a bowl of greens (often TJ's Power to the Greens, sometimes just mixed lettuce or baby spinach). Add some diced cucumber, green onions, homemade hummus and guacamole or avocado. Top with a little scoop of quinoa and beans - lentils, black beans, garbanzo beans or kidney beans are good.

I've been roasting the veg and cooking beans/quinoa about once a week and keeping in the fridge. I slice the scallions and cukes a few days at a time. It just takes me a couple minutes to throw together lunch each day from the already prepared ingredients. I usually heat up the vegetables and grains, but they're good cold, too, if I don't have time to heat or access to an oven.

Bean salads with veggies and a touch of crumbled cheese. Always my go to. Skinnytaste has a bunch that I love.

Dressingless salad
1.heat spinach leaves in a skillet add to bowl with optional any meats even vegan.
2.bowl needs spinach leaves or any type you like even kale,mixed greens,any even lettuce or all
3.diced tiny add tomatoes,cucumbers, optional any other veggies/fruit you want from bean sprouts to sweet apples
4.optional cheeses,nuts,anything you love in salads even tortilla chips ,cottage cheese use low fat if you have to have it like my Mother did swear she put it on everything on earth she touched.Even bacon, turkey bacon,bacon bits,onions fried or plain,celery,etc. add calories up while choosing what to add can be eaten with only the main ingredients.

Should be moist enough you don’t need dressing at all. If you feel you still need dressings use very little tsp coat it’s the ingredient that goes to my hips! I add sweet Apple so I don’t crave the sweetness of dressings diced so tiny they melt in your mouth with the fried spinach,cucumbers ,y tomatoes. My favorite is chicken on it or similar chicken substitutes.
It’s a versatile recipe I make so many variations of it with only needing a few main ingredients tons of optional ones that we never get bored of it. Especially since it goes with any green leaves you want.
Kale add the sweet able since kale is naturally slightly bitter to avoid needing dressing.

I've been eating this Spanish chorizo and chickpea salad lately which is so yum and filling for the day. When I heat it up at the office my coworkers always come running for a taste. Because sharing kai (food) is such a cultural thing here in New Zealand I've learned to make some extra! Lol
200g Spanish chorizo, tin of chickpeas, 6 big mushrooms chopped roughly, tbsp smoked Paprika and a tbsp cumin. I dry fry the chorizo (chorizo will release some oil itself) and then throw in the mushrooms. When they start releasing some moisture throw in the spices and stir. Then toss in the chickpeas and stir to coat them. You can drizzle a bit of olive oil over if you like. Heat through and serve. Makes two servings of about 400 calories. I usually double the batch and then portion out so that I have lunches for the week. It gets even better the second or third day.

I'm with @gallicinvasion as I adore bean salads, too! I have 2 favorites:

THREE BEAN SALAD

1.5 cups cooked kidney beans (or 1 can, drained)
1.5 cups cooked chickpeas (or 1 can, drained)
2 cups cooked green beans (or 1 can, drained)
1/2 white onion, finely diced
1/2 green bell pepper, finely diced

Dressing:

2 T olive oil
2 T apple cider vinegar
parsley, salt & pepper to taste

Mix dressing, stir in beans, onion and bell pepper and let marinate for at least 2 hours.

*****

COWBOY CAVIAR

Into a large mixing bowl:

2 cups cooked black beans (or 1 can drained)
1 can white sweet corn, drained
2 roma tomatoes, diced
2 avocados, diced
1 bunch green onions, tops only, chopped

Vinaigrette:

¼ cup Avocado Oil or Extra Virgin Olive Oil
¼ cup Red Wine Vinegar
1 tsp garlic powder
1 tsp salt
1 tsp pepper

Whisk vinaigrette together, pour over veggies and stir to combine.