Salads made with grain and beans are a great way to use up leftovers. They’re also easy and delicious. This salad is excellent, but feel free to create your own combinations by substituting different grains, beans, vegetables, and dressings. Keep it simple, however, for the best taste. I find grain salads are best when grains are freshly made, or reheated and allowed to cool to room temperature.
- Prep Time:
- Cook Time:
- Ready Time:
- 2 tablespoon fresh lemon juice
- 1 tablespoon shoyu or tamari (good-quality soy sauce)
- 3 tablespoon extra-virgin olive oil
- 1 clove garlic
- 2 cups cooked brown rice
- 1 cup cooked red kidney beans
- 1/4 cup roasted cashews, chopped into large pieces
- 3 whole scallions, chopped
- 2 stalks celery, chopped
- Handful of parsley, chopped
To make the marinade: Combine the lemon juice, shoyu, and oil. Smash the garlic clove with the side of your knife, remove the peel, and add the garlic to the marinade. Stir or shake, then set aside for 30 minutes.
Place the salad ingredients in a large bowl.
Remove garlic clove from marinade and discard, or chop it finely and return it to marinade. Mix or shake the mixture well, and pour it over the salad. Toss and allow to marinate for at least 30 minutes.
Serve at room temperature.
Substitute different grains (such as barley,quinoa),beans(such as pinto, black,chickpeas), seeds or nuts(sunflower or pumpkin seeds or walnuts), or vegetables(add corn or peas or broccoli).
Try a different dressing, such as Garlicky Mustard Vinaigrette:
3 tablespoons apple cider vinegar
1/4 teaspoon salt
1 tablespoon whole-grain prepared mustard
2 cloves garlic
1/3 cup extra-virgin olive oil
Place the garlic,salt, and mustard in a bowl. Add the garlic,whisk. Add the oil in a slow trickle and continue whisking until mixture thickens.