by Christopher Idone
This combination of crunchy vegetables — bell peppers, cucumber, radishes and iceberg lettuce — is enlivened by the strong flavors of anchovies and capers.
Per serving: 163 calories, 2g saturated fat, 16g carbohydrates, 5g protein, 4g fiber, 429mg sodium
by Elizabeth Terry
Dishes that highlight summer produce don't need to be vegetarian, as demonstrated by this hefty poultry-and-seafood dish with yellow squash.
Per serving: 281 calories, 3g saturated fat, 13g carbohydrates, 31g protein, 3g fiber, 477mg sodium
by Bonnie Tandy Leblang and Joanne Lamb Hayes
Making this dip with dry beans takes some time, but you can also use canned black beans. Cook some corn on the cob, then toss the fresh kernels with salsa, cilantro and chopped bell peppers.
Per serving: 79 calories, 0g saturated fat, 16g carbohydrates, 5g protein, 5g fiber, 273mg sodium
by Sheila Lukins
Cucumbers and cantaloupe are a surprising and refreshing combination in this recipe. When mixed with fresh corn, minced jalapeno and mint, you have a memorable salsa to serve with grilled fish or in a taco.
Per serving: 46 calories, 0g saturated fat, 9g carbohydrates, 2g protein, 1g fiber, 81mg sodium