overnight hits

Lean on these marinated salads for your next meal-prep lunch or make-ahead potluck side. The prep is a breeze, but the real magic happens in the fridge. Sturdy beans, greens, and veggies meld with dressings for flavors that only get bigger and better throughout the week.

- BY NATALIE MECHEM

spicy cucumber and peanut salad

HANDS-ON 15 MIN TOTAL 1 HR, 20 MIN SERVES 4 SUBMITTED BY TAMMYN316

Crisp cucumbers are tossed in a spicy-sweet dressing for a refreshing side dish. Peanuts add a pop of salt and crunch.

• 1 tsp. vegetable oil

• 4 cloves garlic, minced

• 3 Tbsp. white vinegar

• 1 tsp. sugar

• 1 Tbsp. chili-garlic sauce

• 1 Tbsp. fish sauce

• 1 tsp. ground coriander

• ½ tsp. crushed red pepper (optional)

• 2 medium cucumbers, halved lengthwise, seeded, and thinly sliced (about 2½ cups) (see “Cuke Prep,” left)

• 2 green onions, chopped (about ½ cup)

• ½ cup chopped roasted, salted peanuts

1. Heat oil in a small skillet over medium heat. Cook garlic, stirring frequently, until softened and lightly browned, 3 to 5 minutes. Remove from heat; let cool.

2. For dressing, whisk together vinegar and sugar in a large bowl until sugar is dissolved. Whisk in cooled garlic, chili-garlic sauce, fish sauce, coriander, and (if using) crushed red pepper until thoroughly combined. Add cucumbers and green onions; toss to coat. Chill, covered, at least 1 hour (or up to 4 days). Top with peanuts just before serving.

PER 1 CUP: 153 CAL; 10G FAT (2G SAT); 6G PRO; 11G CARB (3G FIBER, 4G SUGARS); 504MG SODIUM

caesar cannellini bean salad

HANDS-ON 20 MIN TOTAL 50 MIN SERVES 5 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW

This twist on a salad-bar staple adds filling white beans, kicky peperoncini, and peppery kale and radicchio to the mix.

• 2 (15-oz.) cans cannellini beans, drained and rinsed

• 2 cups packed baby kale (2 oz.)

• 1 cup cooked farro, cooled

• 1 red bell pepper, chopped (1 cup)

• ⅔ cup shredded radicchio

• ½ cup shredded Parmesan cheese (2 oz.)