Grain and Bean Salad

Grain and Bean Salad Eat Drink Binge

A delicious and hearty salad, one that will make you feel fuller longer.  This grain and bean salad is not a mere side dish or an introduction to your entree, but substantial enough to become a meal of its own.  It is also a great portable salad to bring to picnics or potlucks.  

The grains in this salad consist of a combination of quinoa, millet, wild rice and a brown rice mix.  It could be anything from your favorite grain to what you have left in the fridge from the previous meal. The little kernels of corn, which is also a grain, gives the salad some crunch and sweetness, along with maple syrup in the dressing. Black-eyed peas is my preference for this salad because it is light and has a smooth texture. Other types of beans like chickpeas or black beans will also work. The freshness of cilantro, lime and cumin will make you think of Mexican fare.

This grain and bean salad has simple and common elements to it but when put together creates a satisfying dish that everybody can enjoy.  It also keeps well in the fridge for days.

INGREDIENTS

1 15.5 ounce can black-eyed peas (drained)
2 ears corn (cooked; about 2 cups)
2 cups grains (for example: quinoa, brown rice)
1 red bell pepper (seeds and ribs removed; minced)
1 jalapeño pepper (seeds and ribs removed; minced)
1/8 cup red onion (minced)
cilantro, a bunch (chopped)
1/4 teaspoon cumin

For the vinaigrette dressing:
1 lime (juiced)
1/3 cup extra-virgin olive oil
1 teaspoon maple syrup (or honey)
salt & pepper, to taste

Grain and Bean Salad Ingredients Eat Drink Binge

INSTRUCTIONS

  1. Cook the grains according to package instructions. If you are serving the salad warm, no need to cool after cooking.
  2. Boil the corn for about 3 minutes. Cut the kernels off the cob.
  3. Start by making the vinaigrette dressing: In a bowl, add lime juice, extra-virgin olive oil, maple syrup, salt and pepper. Whisk to combine. Set aside.
  4. In a large bowl, combine grains, corn, beans, red bell pepper, jalapeño pepper, red onion and cilantro.  Grain and Bean Salad pre mixed in a bowl Eat Drink Binge
  5. Season with cumin, salt and pepper. Mix it altogether.Grain and Bean Salad mixing Eat Drink Binge
  6. Drizzle the dressing over the top of the salad and mix well. If you like the salad warm, microwave the dressing for a minute before adding to the mixture.Grain and Bean Salad pouring oil Eat Drink Binge
  7. Taste the salad. Adjust by adding more salt, pepper or cilantro.
  8. Serve warm or cold.

Grain and Bean Salad
2017-05-22 22:50:33
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Ingredients
  1. 1 15.5 ounce can black-eyed peas (drained)
  2. 2 ears corn (cooked; about 2 cups)
  3. 2 cups grains (for example: quinoa, brown rice)
  4. 1 red bell pepper (seeds and ribs removed; minced)
  5. 1 jalapeño pepper (seeds and ribs removed; minced)
  6. 1/8 cup red onion (minced)
  7. cilantro, a bunch (chopped)
  8. 1/4 teaspoon cumin
For the vinaigrette dressing
  1. 1 lime (juiced)
  2. 1/3 cup extra-virgin olive oil
  3. 1 teaspoon maple syrup (or honey)
  4. salt & pepper, to taste
Instructions
  1. 1. Cook the grains according to package instructions.  If you are serving the salad warm, no need to cool after cooking.
  2. 2. Boil the corn for about 3 minutes.  Cut the kernels off the cob.
  3. 3. Start by making the vinaigrette dressing:  In a bowl, add lime juice, extra-virgin olive oil, maple syrup, salt and pepper.  Whisk to combine.  Set aside.
  4. 4. In a large bowl, combine grains, corn, beans, red bell pepper, jalapeño pepper, red onion and cilantro.
  5. 5. Season with cumin, salt and pepper.  Mix it altogether.
  6. 6. Drizzle the dressing over the top of the salad and mix well.  If you like the salad warm, microwave the dressing for a minute before adding to the mixture.
  7. 7. Taste the salad.  Adjust by adding more salt, pepper or cilantro.
  8. 8. Serve warm or cold.
By Theresa Polo
Eat Drink Binge http://www.eatdrinkbinge.com/

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