Unlike our much-anticipated big holidays, such as Thanksgiving, which invariably see us all sitting down to primarily traditional fare, food for the Fourth usually means a helter-skelter mix of the same-old, same-old because that’s what everybody likes, wants and expects, lit up with a few new and different dazzlers.

For a couple of sparklers this July 4, then, two Forum cooks offer their takes on salad.

Vonny McCarver of Everett writes, “I’ve been enjoying the Forum’s summer salad recipes as of late. So, with summer upon us, the Fourth of July coming up, and large gatherings, I’d like to share this one.

“It’s from the Food Network’s fabulous Paula Deen. A couple of the ingredients may seem a little unorthodox, but DON’T omit them. I guarantee you’ll go back to this year after year, because it tastes like summer in your mouth!”

And Marysville cook Cathy Emery tells us, “When I saw your summer salads in a recent column, I thought I should send you one of mine. This is my version of a bean salad that we sold when I was a deli manager for a local, upscale grocery chain.

“The beauty of this recipe is that it is great as a Mediterranean-style salad, but it can be made into a Tex-Mex style if you change the lemon to lime, the parsley to cilantro and add cumin and/or chili powder. Be sure to add the lemon or lime zest and juice, as they really add a zing to the flavor!

“You can use any beans you like, but the presentation is much nicer with beans of contrasting colors.

“So, for a versatile recipe that goes with just about anything from the grill — or the stove — I submit my Mediterranean bean salad.”

Cornucopia salad

1head iceberg lettuce, chopped or shredded

1/2cup diced green bell pepper

1/2cup diced celery

1cup frozen peas, thawed

2cans (8 ounces each) sliced water chestnuts, drained

3bananas, sliced and tossed with 1/4 cup lemon juice (to keep from browning)

3/4cup raisins

3/4cup chopped nuts, any type

2cups mayonnaise

1/4cup sugar

1tablespoon white vinegar

1cup grated cheddar cheese

3/4cup chopped green onion tops

10-12slices crisp bacon, chopped

In a 9-by-12-inch glass dish, layer all ingredients in the order given, stopping after the nuts. For the dressing, mix together the mayonnaise, sugar and vinegar; let stand for 5 minutes, then spread evenly over entire salad. Sprinkle with cheese, onion tops and bacon, cover and refrigerate at least 3 to 4 hours before serving.

Mediterranean bean salad

1can (15.5 ounces) garbanzo beans, drained and rinsed

1can (15 ounces) kidney beans, drained and rinsed

Zest and juice of 1 lemon

1medium tomato, chopped

1/4cup chopped red onion

1/2cup chopped fresh parsley

3tablespoons extra-virgin olive oil

1/2teaspoon salt, or to taste

Combine all ingredients in a large bowl, cover and allow to sit in the refrigerator for an hour or two before serving so the flavors can meld.