Make light and flavorful food for a day at the beach

Save cash this summer when you head to the beach or the pool by bringing your own food. Here, Ariane Duarte, contributing chef for Prevention magazine shares her simple and savory recipes for a juicy fruit "cocktail," a white bean dip with pistachios and cilantro and a tuna rice-paper wrap.

Juicy fruit "cocktail"
Servings:

Servings 6

Ingredients

    • 3 cups cranberry or pomegranate juice
    • 2 cups sparkling cider
    • 1 cup seltzer water

Preparation

Baking Directions:

Tips:

White bean dip with pistachios and cilantro
Servings:

Servings 6

Ingredients

    • 1 can (15.5 oz) cannellini beans, rinsed and drained
    • 1 Tbsp + 1 tsp freshly squeezed lemon juice (about 1/4 lemon)
    • 1 tsp coriander seed, crushed or ground
    • 1 clove garlic, halved
    • 3 Tbsp finely chopped cilantro
    • 3 Tbsp olive oil
    • 3 Tbsp finely chopped pistachios
    • 1 Tbsp finely chopped scallion (white part only)

Preparation

Baking Directions:

Tips:

Tuna paper-rice wrap
Servings:

Servings 4

Ingredients

    • 1 can (12 ounces) water-packed light tuna, drained
    • 2 tablespoons reduced-fat mayonnaise
    • 1 tablespoon chopped scallion
    • 1 tablespoon chopped celery
    • 1 tablespoon finely shredded carrot
    • 1 tablespoon finely chopped parsley
    • Pinch of salt
    • Pinch of ground black pepper
    • Hot-pepper sauce (optional)
    • 4 round rice-paper wrappers

Preparation

Baking Directions:

Tips:

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