Basic Bean and Grain Salad

By Joelene

Ingredients

• 2 cups canned beans, drained (white, black, pinto, chickpeas, kidney, black-eyed peas)
• 2 cups cooked grains (white or brown rice, barley, bite-size pasta, couscous, quinoa)
• 3 cups bite-size cooked and/or raw vegetables (see note above)
• 1/2 cup extras (toasted nuts, dried fruit, cheese, sun-dried tomatoes, olives)
• 1/4 medium red or white onion or 4 thin-sliced scallions
• 1/4 cup soft fresh herbs (parsley, cilantro, basil or mint)
• Dressing: 1/4 cup extra-virgin olive oil, salt and ground black pepper, and 4 tsps. vinegar or lemon juice or 1/3 cup of your favorite vinaigrette

Preparation

Step 1

Prepare beans and, following package instructions, cook grains; place in a large bowl.

Meanwhile, prepare cooked and/or raw vegetables; add to bowl.

Prepare extras, slice onions and chop herbs; add to bowl.

When ready to serve, drizzle salad with olive oil and sprinkle with salt and pepper to taste; toss to coat. Add vinegar or lemon juice; toss to coat again. Adjust seasonings and serve.

Or, simply add your favorite vinaigrette (see note above) and toss to coat.

YIELD: Serves 4 as a main course, and 6 to 8 as a side dish.