Food columnist Judi Leaming offers a few salad recipes she picked up a from friends and family.

Family and friends have come to my rescue so that I have recipes to share with you this week. These recipes for Black-and-White Summer Bean Salad and Grilled Spiced Pork with Orange-Lime Glaze come from our daughter Kate. She discovered them on a Weight Watcher's website. Kate reports that it is definitely worth purchasing the Chinese 5-Spice Powder that the pork recipe calls for because of the unique and delicious flavor that it provides.

My long-time friend Betty Thoren sent along the recipe for Chickpea Salad with Red Onion and Tomato. These cold, marinated salads will make wonderful make-ahead addition to your meals that can supplement your menus for a week.

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Black-and-white Summer Bean Salad

1 cup canned white beans, drained and rinsed

1 cup canned black beans, drained and rinsed

1 large tomato, peeled, seeded and diced

1 small onion, diced

1 stalk celery, diced

1 tablespoon non-pareil capers, drained

1 tablespoon white wine vinegar

2 tablespoons Italian parsley, minced

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 tablespoon non-pareil capers, drained

In a large bowl combine beans, tomato, onion, celery and capers. Gently stir in vinegar and sprinkle with the parsley. Season to taste with salt and pepper. Cover and chill. Can be made and chilled the night before but don't add tomatoes until just before serving.

Chickpea Salad with Red Onion and Tomato

1 (15-ounce) can garbanzo beans, rinsed and drained

1 tablespoon red onion, chopped

1 clove garlic, minced

1/2 tomato, peeled and chopped

Drained sliced black olives (if desired)

1/4 cup chopped parsley

1 tablespoon + 1 1/2 teaspoons olive oil

1 1/2 teaspoons lemon juice

Salt and pepper to taste

In a large bowl combine the garbanzo beans, red onion, garlic, tomato, olives, parsley, olive oil, lemon juice and salt and pepper. Cover and chill for two hours before tasting and adjusting seasoning to your taste.

Grilled Spiced Pork with Orange-Lime Glaze

Vegetable spray1/2 cup orange marmalade

2 tablespoons fresh lime juice

1/4 teaspoon finely chopped shallots

1 1/2 teaspoon chili powder

1 teaspoon granulated sugar

3/4 teaspoon salt, divided usage

1/4 teaspoon Chinese five-spice powder

1 (approximately 12-ounce) lean pork tenderloin, trimmed of all visible fat

Spray the grill rack with nonstick spray; prepare the grill for medium-hot fire. Bring the marmalade, lime juice and shallot to a boil in a small saucepan; boil for two minutes. Allow to cool then transfer half of the glaze to a small bowl. Blend the chili powder, sugar, 1/2 teaspoon of the salt and the five spice powder in a small bowl. Rub this spice mixture all over the pork. Grill the pork 5 inches from the heat, turning and brushing with half of the glaze until an instant-read thermometer inserted in the center of the meat registers 160 degrees – about 20 to 25 minutes. Slice and serve topped with the remaining glaze.