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Mixed Grain and Bean Salad

posted Apr 20, 2017, 12:51 PM by   [ updated May 8, 2018, 7:01 AM by Tracy Ducker, MS, RDN ]
Mixed Grain and Bean Salad

Vegetarian, Trans Fat Free, Low Fat, Low Saturated Fat
May Contain Soy, Wheat, Eggs
Yield: ~9 servings 


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 blend

4 ½  teaspoons chopped fresh herbs of choice

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, 2g fiber, 2g sugar, 5g protein, 2% DV of Vitamin A, 15% DV of Vitamin C, 6% DV of calcium, 10% DV of iron