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Mixed Grain and Bean Salad

posted Apr 6, 2016, 12:27 PM by Rachel Griffin   [ updated May 4, 2016, 5:22 AM ]

Mixed Grain and Bean Salad



Vegetarian, Trans Fat Free, Low Fat, Low Saturated Fat
May Contain Soy, Wheat, Eggs


Yield: ~9 servings (about 2/3 cup each)

Ingredients
2 ½ cups assorted cooked grains (any combination of cooked quinoa, rice, barley, couscous, etc.)
2 ½ cups assorted beans, drained and rinsed (any combination of white beans, black beans, chickpeas, pinto beans, kidney beans, etc.)
1 ½ cups assorted vegetables (any combination of tomatoes, bell pepper, cucumber, squash, etc.)
¼ teaspoon salt
Dash of black pepper
1 ½ teaspoons lemon juice
1 tablespoon white balsamic vinegar
1 tablespoon olive oil
4 ½ teaspoons chopped fresh herbs of choice

Directions
1. In a large bowl, combine cooked grains, beans and vegetables.
2. In a separate bowl, whisk together salt, pepper, lemon juice, balsamic vinegar, and olive oil to make a dressing.
3. Drizzle dressing over grains, beans, and vegetables. Toss gently to fully incorporate.
4. Garnish with fresh herbs.

Nutrition per serving
130 calories, 2g fat, 0g saturated fat, 0mg cholesterol, 260mg sodium, 23g carbohydrates, 5g fiber, 2g sugar, 5g protein, 2% DV of Vitamin A, 15% DV of Vitamin C, 6% DV of calcium, 10% DV of iron
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