You are here
Beans and Grain Salad
The China Study Quick & Easy Cookbook by Del Sroufe
Sally and John brought this colorful, tasty, and healthy salad to the Summer, 2018 potluck in Portland.
1-15 oz. can beans (black, pinto, navy, red, or white kidney), drained and rinsed
470 ml2 cups cooked grains (see notes)
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
240 ml1 cup chopped fresh herbs (basil, cilantro, tarragon, mint, or a combination of any of these)
sea salt and black pepper to taste
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.
The grains consisted of Bob's Red Mill "whole grain medley": wheat, rice, oats, rye, triticale, barley, kamut, buckwheat, and sesame seeds.