Salads in summer are a great addition to any meal and can also help to keep us cool with refreshing ingredients. Try the following recipes for your next cookout or for a light lunch or dinner.

Mixed Fresh Bean Salad

1 pound mixed fresh beans, such as green beans, wax beans, shelled fava beans

1 small to medium red onion, chopped

3 tablespoons Greek extra virgin olive oil

Fresh lemon juice, to taste

Greek sea salt and freshly ground pepper, to taste

Chopped fresh parsley, optional

Trim the ends of the beans. Bring a large pot of salted water to a boil. Cook each type of bean separately until desired tenderness. Once cooked, drain, and place the beans in a salad bowl. Add the onion, olive oil, salt, pepper, and lemon, to taste, and mix well. Top with chopped parsley, if using.

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Black-Eyed Peas Salad

2 cups black-eyed peas

3 tablespoons Greek extra virgin olive oil

4 tablespoons Greek balsamic vinegar

1/2 cup diced spring onions

1 small to medium red onion, thinly sliced

1/2 cup finely chopped parsley

1-2 medium fresh tomatoes, cut into bite-sized pieces

1/4 cup chopped green olives

Boil the beans in a pot of salted water for about 40 minutes or until tender. Drain and set aside to cool slightly. Place the cooled beans in a salad bowl and add the rest of the ingredients. Drizzle with olive oil. Toss the salad well and serve chilled or at room temperature.

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Quinoa and Cucumber Salad

1 cup uncooked quinoa

2 cups water (plus more as needed)

Greek sea salt to taste

2 garlic cloves, crushed

1/4 cup Greek extra virgin olive oil, plus extra for drizzling

3 tablespoons fresh lemon juice

1/4 teaspoon freshly ground black pepper

2-3 medium cucumbers, sliced

1 small bunch radishes, thinly sliced

1/4 cup chopped fresh mint leaves, plus more to taste

1/4 cup chopped fresh dill, plus more to taste

4 ounces feta, crumbled, optional

Place the quinoa in a very fine mesh strainer and place the strainer in a bowl. Fill the bowl with enough cold water to cover the quinoa and soak for 5-10 minutes, stirring the quinoa occasionally. Rinse until the water runs clear and drain the quinoa well. Place the rinsed quinoa in a large saucepan with the 2 cups water and 1/2 teaspoon of salt. Bring the quinoa to a simmer, then cover and reduce the heat to low. Cook until the water is absorbed and the quinoa is tender with a bit of bite, about 15 minutes. If the quinoa is not yet cooked by the time the water is absorbed, add a little more water and continue cooking. Set the quinoa aside for about 5 minutes and then fluff with a fork. Place in a large bowl and set aside to cool to room temperature, or cover tightly and refrigerate for up to 3 days.

In a small bowl, whisk together the garlic, olive oil, lemon juice, 1/4 teaspoon salt, and the pepper. Taste and adjust seasoning, if needed. Set aside.

Add the sliced cucumbers, radishes and the dressing to the quinoa. Toss well. Add the mint and dill and taste, adding more lemon, if preferred. Top with feta and a drizzle of olive oil, if desired. Serve immediately. Any leftovers can refrigerated for a day or two.