Beans and Grain Salad (WFPBNOGF)*
Prep Notes
Think of this as your master bean and grain salad recipe. Vary the flavors by using different herbs, vegetables, or even different acids--vinegar, lemon juice, or lime juice. Serve this salad on a bed of greens or wrap it up in a whole grain tortilla with 1/4 cup Green Sauce (under dressings) for a meal on the go.
Remember to prepare your grain as well as the vinaigrette dressing (under dressings) in advance.
Yields
4 Servings
Ingredients
1-15 oz. can beans (black, pinto, navy, red, or white kidney), drained and rinsed
2 cups cooked grains
1/2 bunch (about 6) green onions, sliced
1 medium red bell pepper (green or poblano will also work)
4-5 tablespoons lemon or lime juice or All-purpose Vinaigrette (see dressings)
1 cup chopped fresh herbs (basil, cilantro, tarragon, mint, or a combination of any of these)
sea salt and black pepper to taste
Directions
1. Combine everything in a bowl.
2. To serve, divide the salad among four plates. Store refrigerated in an airtight container for up to 4 days.
Notes
- Keep canned beans and cooked brown rice on hand and you can have a meal ready in minutes. I like brown rice but if I forgot to cook it, or if I ran out, then quick-cooking grains like quinoa or millet will work just fine.
- For a little kick, add in: 1 seeded and finely diced jalapeno pepper and/or 1 tablespoon roasted ground cumin.
Credit
The China Study Quick & Easy Cookbook