Salad days are here again

The Fourth of July can become salad-special thanks to recipes for Bean Bonanza, in response to a request from L.W. of Romeoville, and Grilled Pesto Potato Salad and Coleman's Spicy Egg and Potato Salad, both in response to a request for unusual potato salads from S.S. of Chicago.

Chef Jim Coleman, host of National Public Radio's "Flavors of America," adds jalapeno pepper and white, black and red pepper to his flavor-packed Spicy Egg and Potato Salad.

"Be careful not to overcook the eggs," Coleman reminds.

Regular Swap Shop contributor Mary Alice Lehman of Northlake and Anna Marie DiCicco of Arlington Heights shared their recipes for kidney bean salad. DiCicco suggests adding finely diced celery and hard-boiled eggs, if desired.

To make 8 servings of Grilled Pesto Potato Salad, a recipe from the United States Potato Board:

Place 3 pounds (about 12) medium-size red potatoes in a large microwave-safe bowl; cover with lid or plastic wrap. Note: If using plastic wrap, make sure plastic wrap is not touching any ingredients and poke one small hole in cover to vent. Microwave on high for 10 to 12 minutes or until potatoes are tender.

Use oven mitts to carefully remove potatoes from microwave. When potatoes are cool enough to handle, cut potatoes in half or quarters and spray liberally with olive oil cooking spray.

Grill over high heat for 5 to 7 minutes, turning occasionally, until grill lines are apparent. Remove potatoes from grill; let cool. Cut potatoes into bite-size pieces and place in large bowl.

Whisk together 1/3 cup white or golden balsamic vinegar, Ό cup extra virgin olive oil, ½ teaspoon sea salt, and 3 cloves garlic (minced). Pour mixture over potatoes; toss lightly to coat. Season potatoes with freshly ground pepper to taste; cover and refrigerate until ready to serve.

Just before serving, toss with 1/3 cup shredded Parmesan cheese and Ό cup finely minced fresh basil; if desired, sprinkle with Ό cup toasted pine nuts.

Would someone please share a recipe for pimiento cheese spread?

B.H., Chicago

I'm looking for a recipe for homemade chow mein.

K.E., Chicago

Please ask your readers for a lamb moussaka recipe.

O.W., Grayslake

Send recipes and requests to: Swap Shop, Chicago Sun-Times, 350 N. Orleans, 9th Floor, Chicago 60654 or by e-mail, swapshop@suntimes.com.

All mail must include a daytime telephone number. Sorry, requests can't be answered personally.