As-You-Please Grain and Bean Salad

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* Exported from MasterCook *

 

As-You-Please Grain and Bean Salad

 

Recipe By : The New Vegan Cookbook ~ Lorna Sass

Serving Size : 3 Preparation Time :0:00

Categories : Grains Main Dish

Sda-Veg-Recipes2 (AT) Egroups (DOT) Com Vegan

 

Amount Measure Ingredient -- Preparation Method

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The Basics

3 cups cooked grains (at room temperature)

1 cup cooked beans

For Crunch

1 cup diced carrot, celery, bell pepper, seeded --

cucumber or fennel

1/3 cup toasted nuts (chopping optional)

1/4 cup toasted sunflower or pumpkin seeds

1 tablespoon (1 to 2) flax seeds or toasted sesame seed

For an Herbal Accent

1/2 cup (1/4 to 1/2) finely chopped fresh parsley, --

cilantro or mint

For a Pop of Intense Flavor

2 tablespoons drained capers

1/4 cup chopped pitted olives, pickles, or sun -- dried

tomatoes (oil)

1/2 cup thinly sliced scallion greens or diced -- red onion

1/2 cup chopped marinated artichoke hearts

1 tablespoon (1 to 2) chopped, seeded jalapenos

For Color Contrast and Variety (Optional)

2 tablespoons (2 to 4) raisins, dried currants, or dried --

cranberries

1/2 cup diced roasted red pepper

1 cup cooked corn or green peas

1 cup blanched snow peas, cut on the diagonal

1 cup cherry tomatoes, halved or quartered

Simple Vinaigrette Dressing

Oil:

2 tablespoons olive oil OR

1 tablespoon nut oil PLUS

1 tablespoon neutral oil such as corn or peanut, OR

1 tablespoon toasted sesame oil

Acid

2 tablespoons (2 to 4) freshly squeezed lemon or lime -- juice OR

1 tablespoon (1 to 2) wine vinegar

Seasoning to Taste

Salt or Japanese soy sauce (shoyu or -- tamari)

Freshly ground pepper

Dijon mustard

 

Toss the grains, beans, and your choice of additional salad ingredients

together in a large bowl or storage container.

 

Thoroughly blend your choice of oil, acid, and seasonings in a small jar or

bowl.

 

Toss the dressing into the salad. Add more acid or salt, if needed, to

create a good balance of flavors. (I like my salads to have an assertive

acid component.) Serve at room temperature.

 

Other Ideas:

The oil drained from marinated sun-dried tomatoes is very tasty.

 

Serve the salad on a bed of greens or shredded cabbage. Red cabbage is

especially striking.

 

Accompany with slices of avocado or tomato seasoned with salt.

 

If you've used dense whole grains such as wheat berries or kamut, toss in

some shredded Romaine to lighten the mixture.

 

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