Market Musings Blog

Easy salads complement summer meals

We love the versatility of beans and grains, especially for making summer salads. They work great as a side dish or an entrée; they’re great for a crowd (make one for the next barbeque you’re invited to); and, they make great leftovers (make a salad at the start of the week and you’ll have lunches for the following days).

We’ve borrowed this handy chart from Mark Bittman – it breaks down just how easy it is to make your own salads and dressings. Plus, it suggests various additions so that you can mix & match.  The Basic Bean & Grain Salad is a good place to start. The Pinto Bean & Quinoa salad is an example of what you can come up with when you combine the ingredients in the chart. You’re bound to a nave a new salad each week of the summer!

Mix & Match - Make your own salads

Basic Bean & Grain Salad
ingredients
Juice of 1 lemon, or to taste
1⁄4 cup olive oil, or to taste
1⁄4 cup chopped red onion or shallot
Salt and black pepper
4 cups cooked or canned beans, drained, or cooked grains, or a combination
1⁄2 cup chopped fresh parsley

Preparation: Combine lemon juice, oil, onion, and salt and pepper in a large bowl and whisk. If you’ve just cooked the beans or grains, add them to the dressing while they are still hot. Toss gently until the beans or grains are coated, adding more oil or lemon juice if you like.
Let cool to room temperature (or refrigerate), stirring every now and then to redistribute the dressing. Stir in the parsley just before serving, then taste and adjust the seasoning if necessary.

Simple Pinto Bean & Quinoa Salad
Ingredients
Juice of 1 lemon, or to taste
1⁄4 cup olive oil, or to taste
1-2 tsp Dijon mustard
1⁄4 cup chopped shallot
Salt and black pepper
2 cups cooked pinto beans
2 cups cooked quinoa
1⁄2 cup chopped fresh parsley

Preparation: Combine the lemon juice, oil, shallot, and salt and pepper in a large bowl and whisk. Add cooked beans and grains to the dressing while they are still hot. Toss gently until the beans and grains are coated, adding more oil or lemon juice if you like.
Let cool to room temperature (or refrigerate), stirring every now and then to redistribute the dressing. Stir in the parsley just before serving, then taste and adjust the seasoning if necessary.

Add fresh veggies, or serve with greens or crusty bread.
Adapted from Mark Bittman.

 

Filed under: Bulk Grocery Produce