Name: Warm Bean and Arugula Salad
Yield: 8 servings
Ingredients: 2 cups pearl barley (rinsed and drained); 3 tablespoons homemade pesto (Dinner Tonight Recipe-see recipe for full ingredient list); 2 tablespoons extra virgin olive oil; 2 tablespoons lemon juice; 2 tablespoons red wine vinegar; 1 clove garlic (grated or minced); 3/4 teaspoon kosher salt (adjust to taste); 1/2 teaspoon freshly cracked black pepper; 30 ounce can white beans such as cannellini beans or Great Northern (rinsed and partially drained (reserve about half of each can of liquid after rinsing and draining for cooking)); 15 ounce can red kidney beans (drained and rinsed); 1/3 cup chopped sun-dried tomatoes (julienne style); 1/2 small red onion (thinly sliced); 2 cups fresh arugula (chopped)

Warm Bean and Arugula Salad

February 5, 2026 by Dinner Tonight

Beans, greens, and grains-oh, my!

Our Warm Bean and Arugula Salad is a surefire recipe to pump up the heart-healthy fiber in your day, keeping you full and satisfied.

This bright and fresh salad features classic Tuscan flavors like pesto, garlic, and lemon, while also delivering almost half of your daily fiber needs in each serving!

Substantial and balanced enough for a light lunch on it’s own, but this warm winter salad is also delicious served alongside chicken, beef, or fish.

Serve it warm (per recipe instructions), or chilled for a refreshing twist. Either way, this recipe is a winner!

Warm Bean and Arugula Salad

Servings

8 servings

Servings

8 servings

Warm Bean and Arugula Salad

Servings

8 servings

Servings

8 servings

Ingredients

2 cups pearl barley rinsed and drained
3 tablespoons Homemade Pesto Dinner Tonight Recipe-see recipe for full ingredient list
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 clove garlic grated or minced
3/4 teaspoon kosher salt adjust to taste
1/2 teaspoon freshly cracked black pepper
30 ounce can white beans such as cannellini beans or Great Northern rinsed and partially drained (reserve about half of each can of liquid after rinsing and draining for cooking)
15 ounce can red kidney beans drained and rinsed
1/3 cup chopped sun-dried tomatoes julienne style
1/2 small red onion thinly sliced
2 cups fresh arugula chopped

Servings: servings

Units:

Instructions

In a medium saucepan, combine the rinsed barley with 2 cups water. Bring to a boil, reduce heat to a very low simmer. Cover the pan and cook for 20 minutes or until still a bit al dente. Remove from heat and let stand for 2-3 minutes. Fluff with a fork and let cool.
In a small bowl, whisk together the pesto, lemon juice, red wine vinegar, olive oil, garlic, salt and pepper.
In a skillet, add the white beans (with reserved liquid) and kidney beans, sun-dried tomatoes, and onions. Heat on stove over medium heat until warm, then add in the cooked barley and stir to mix.
Stir the pesto dressing into the skillet of beans. Toss gently to coat everything with pesto dressing.
Add chopped arugula to top beans. Serve while warm.

Recipe Notes

Greek Protein Bowls

August 6, 2025 by Dinner Tonight

Fill your day with a vibrant Greek Protein Bowl- packed with bold Mediterranean flavors and wholesome goodness. This power- packed bowl features air fried chicken, crisp cucumbers, juicy tomatoes, kalamata olives, red onions and a sprinkle of feta cheese, all served over delicious cottage cheese. Finish your bowl with dollop of tzatziki, it is the perfect balance of fresh, filling and flavorful.

Greek Protein Bowls

Servings

4 bowls

Servings

4 bowls

Greek Protein Bowls

Servings

4 bowls

Servings

4 bowls

Ingredients

Chicken

1 pound chicken breasts boneless, skinless
2 tablespoons olive oil
1 tablespoon Greek Seasoning
1 tablespoon lemon zest
2 tablespoons lemon juice
1 tablespoon honey
1 teaspoon garlic powder

For the Bowl

2 cups high protein cottage cheese
1 tablespoon Greek Seasoning
2 cups cherry tomatoes halved
2 cups English cucumbers diced
4 cups romaine lettuce shredded
1 cup red onion thinly sliced
1/2 cup feta cheese

Servings: bowls

Units:

Instructions

Chicken

Wash hands thoroughly.
Clean and prep your area.
In a large bowl, mix olive oil, lemon zest, lemon juice, honey, garlic powder and Greek seasoning.
Flatten chicken to about ½ inch thick and marinate in a shallow dish or Ziploc bag for at least 30 minutes, or up to several hours.
Preheat your air fryer to 380 degrees F. Cook chicken for 7 minutes on one side and flip, cooking an additional 3-4 minutes. Internal temperature should reach 165 degrees.
Allow the chicken to rest for 5 minutes before slicing. Serve with Tzatziki sauce if desired.

Assemble the Bowl

Mix Greek seasoning with the cottage cheese.
Layer bowl with lettuce, cottage cheese, tomatoes, cucumber, red onions and sliced chicken.
Top with a tablespoon of Tzatziki, if desired.

Recipe Notes

Tzatziki sauce not included in nutritional analysis.

Fiesta Cucumber Salad

March 17, 2025 by Dinner Tonight

Looking for a refreshing, healthy side dish that’s bursting with flavor? Try Fiesta Cucumber Salad!, packed with crisp cucumbers, colorful veggies, pineapple, and a zesty dressing, it’s the perfect addition to your next meal.

Fiesta Cucumber Salad

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Fiesta Cucumber Salad

Servings

4 1/2 cup servings

Servings

4 1/2 cup servings

Ingredients

4 tablespoons Greek yogurt
2 tablespoons cotija cheese
1 lime zest and juice
1/2 teaspoon chili powder
1/4 teaspoon cumin
1 clove garlic minced
1/4 teaspoon salt
2 medium English cucumbers sliced thin
1 cup frozen pineapple thawed and diced
1 cup frozen corn thawed
1/4 cup cilantro chopped
1/2 cup red onion sliced thin

Servings: 1/2 cup servings

Units:

Instructions

Wash hands and clean the cooking area.
In a bowl combine Greek yogurt, cotija cheese, lime zest and juice, chili powder, cumin, garlic, and salt. Whisk together until smooth.
Add cucumbers, pineapple, corn, cilantro, and red onion to bowl with dressing mixture. Stir until well combined.
Store in the refrigerator and serve cold.

Recipe Notes

Quinoa and Chickpea Tabbouleh

March 12, 2025 by Dinner Tonight

Spring is in the air, and it is a great time to enjoy the fresh tastes of the season. Try this delicious dish packed with fresh vegetables and whole grains.

Quinoa and Chickpea Tabbouleh

Servings

6 1 cup servings

Servings

6 1 cup servings

Quinoa and Chickpea Tabbouleh

Servings

6 1 cup servings

Servings

6 1 cup servings

Ingredients

3 cups quinoa cooked
1 cup chickpeas canned
3 medium Roma tomatoes
1 cup cucumber peeled and chopped
1 cup carrots shredded
1/2 cup green onion chopped
1/4 cup parsley chopped
10 mint leaves chopped
1/4 cup lime juice
2 Tablespoons olive oil
1 teaspoon minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

Servings: 1 cup servings

Units:

Instructions

Wash your hands and clean your preparation area.
Prepare the quinoa according to package directions.
Drain and rinse chickpeas and then chop and set aside.
Wash all fresh produce and herbs. Finely chop the vegetables and herbs and mix in a large bowl with chickpeas and quinoa.
In a small bowl, mix the lime juice, olive oil, garlic, cumin, salt, and pepper. Then pour the dressing mixture over the tabbouleh mixture and stir until well mixed.
For a more flavorful dish, refrigerate 30-60 minutes before serving.

Recipe Notes

Charred Corn Salad

July 11, 2024 by Dinner Tonight

Elevate your summer meals with our Charred Corn Salad, a delightful combination of smoky, charred corn and fresh vegetables. This vibrant salad is perfect for BBQs, picnics, or as a light side dish. It’s easy to make and packed with flavor, making it a hit with family and friends. Follow our simple recipe and enjoy a taste of summer in every bite!

Charred Corn Salad

CourseSide Dishes

Servings

4 1.5 cup servings

Servings

4 1.5 cup servings

Charred Corn Salad

CourseSide Dishes

Servings

4 1.5 cup servings

Servings

4 1.5 cup servings

Ingredients

Salad

15 ounces canned no salt added chickpeas drained and rinsed
1 Tablespoon extra virgin olive oil
1/2 teaspoon paprika
1/2 teaspoon ground cumin
2 medium hearts romaine chopped (about 4 to 5 cups)
3 medium ears corn grilled
15 ounces canned no salt added petite diced tomatoes drained
1 medium red bell pepper diced
1/3 cup diced red onion
2 jalapenos diced

Chipotle Ranch Dressing

Servings: 1.5 cup servings

Units:

Instructions

Charring the Corn

In a Pan: Add 1 Tbsp. of the oil to a large cast-iron skillet (or grill pan) over medium-high heat. Once hot, add corn and roll in oil; let cook, undisturbed for 4 minutes, until bottoms are lightly charred. Toss, and continue cooking in 2 minute intervals, until the corn is charred to your liking.  On the Grill: Preheat grill to medium-high heat. Brush corn cobs with oil, and grill for 10 to 12 minutes, turning occasionally, until kernels are lightly charred.  Over a Gas Range: Heat burner to medium-high heat. Lightly spray corn cobs with cooking spray, and place directly over flame for 6 to 8 minutes, turning to char all sides.

Preparing the Salad

Preheat oven to 425ºF. Drain and rinse chickpeas and pat them dry with a paper towel.
Spread on a rimmed baking sheet and toss with 1 Tbsp. olive oil, 1/2 tsp. paprika, 1/2 tsp. ground cumin, and 1/4 tsp. each salt and black pepper.
Bake for 20 minutes, shaking the pan halfway through. Let cool for 10 minutes.
While chickpeas roast, prepare Chipotle Ranch Dressing. In a medium bowl, combine Greek yogurt, hot sauce, lemon juice, ranch seasoning, and milk; whisk to combine.
Add chopped romaine, drained tomatoes, diced bell pepper, diced red onion, and diced jalapenos. Add in the charred corn after using your preferred method, cut kernals from the cob if needed.
Add half of the chickpeas and about two-thirds of dressing; toss to combine. Scatter remaining chickpeas overtop (crouton style) and drizzle with remaining dressing.

Recipe Notes

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