You may think you need a recipe to make a bean and grain salad, but with this formula, you can build one based on what you’ve got around, what’s in season, or what you’ve got a taste for.
In this week’s USA Weekend video we demonstrate how simple it is to create your own. Just pick a bean, pick and cook a grain, choose a vegetable or two and an herb. Dress it simply with olive oil and vinegar, lemon or lime juice, or toss it with your favorite vinaigrette. Try it. This may be the only bean and grain recipe you’ll ever need.
Admit it. When you hear bean and grain salad you think: boring. Let me assure you, this formula is anything but! I guarantee that any combination you come up with will be delicious. I love the variety of textures and colors, the herbs and especially the “extras”. These salads are perfect for lunch, but heat it up and add some protein (chicken, tofu or even a fried egg!) and you’ve got a hearty dinner too.
I’ve made a bunch of these now and they’ve all been awesome. I always seem to have leftover pasta and rice in my fridge…and having that already cooked is half the battle. The rest is fun: emptying the crisper, throwing in whatever I have (or have a taste for), seasoning it with salt, pepper, and herbs, and drizzling in some oil and lemon juice. YUM! so healthy, too!
I love all your “formula” recipes (my fave is the Quick-start Soup Formula), and this salad formula looks fantastic! I can’t wait to try it with grilled eggplant and peppers, Israeli couscous, and an as-yet-unnamed bean! Thanks, as always, for your devotion to yumminess. 🙂