ABOUT THE RECIPE:
Leftover rice rejoice! This Herbed Rice and Bean Salad is the perfect way to incorporate cooked brown rice into a super sassy summer salad. The chickpeas provide a pop of protein, while a rainbow of veggies add vibrant color and tantalizing texture. For entertaining purposes, you can make this salad well ahead of time and refrigerate until serving – so it’s an ideal star for serving at a warm weather get-together!
MAKES 4 TO 6 SERVINGS
INGREDIENTS:
SALAD
2½ cups cooked long grain brown rice (basmati rice is nice)
1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
1¼ cups grape or cherry tomatoes, sliced in half
1 cup diced celery, with leaves
½ cup seeded and diced red and/or orange sweet bell pepper
1 small sweet onion, diced
1 cup diced purple (red) cabbage
6 tablespoons capers, drained and rinsed
2 large fresh sage leaves, minced
2 tablespoons minced fresh parsley, plus more for garnish
1 tablespoon minced fresh basil
DRESSING
2½ tablespoons freshly squeezed lemon juice, plus more as needed
1 heaping tablespoon Dijon mustard
1 tablespoon maple syrup
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
¼ teaspoon salt, plus more to taste
Several grinds of freshly ground black pepper, plus more to taste
GARNISH
½ teaspoon sweet or smoked paprika
Parsley or basil sprigs
INSTRUCTIONS:
Put all of the salad ingredients into a large bowl and stir with a large spoon to combine.
Put all of the dressing ingredients into a small bowl and briskly whisk to combine.
Pour the dressing over the salad and gently toss to coat. Taste and add more lemon juice, if desired, and season with more salt and pepper to taste. Sprinkle paprika over the top. Serve in a large bowl (family style), or divide into four to six pasta “style” serving bowls, garnish with parsley sprigs and serve.
Ingredients
Directions
ABOUT THE RECIPE:
Leftover rice rejoice! This Herbed Rice and Bean Salad is the perfect way to incorporate cooked brown rice into a super sassy summer salad. The chickpeas provide a pop of protein, while a rainbow of veggies add vibrant color and tantalizing texture. For entertaining purposes, you can make this salad well ahead of time and refrigerate until serving – so it’s an ideal star for serving at a warm weather get-together!
MAKES 4 TO 6 SERVINGS
INGREDIENTS:
SALAD
2½ cups cooked long grain brown rice (basmati rice is nice)
1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
1¼ cups grape or cherry tomatoes, sliced in half
1 cup diced celery, with leaves
½ cup seeded and diced red and/or orange sweet bell pepper
1 small sweet onion, diced
1 cup diced purple (red) cabbage
6 tablespoons capers, drained and rinsed
2 large fresh sage leaves, minced
2 tablespoons minced fresh parsley, plus more for garnish
1 tablespoon minced fresh basil
DRESSING
2½ tablespoons freshly squeezed lemon juice, plus more as needed
1 heaping tablespoon Dijon mustard
1 tablespoon maple syrup
1 tablespoon extra-virgin olive oil
1 clove garlic, minced
¼ teaspoon salt, plus more to taste
Several grinds of freshly ground black pepper, plus more to taste
GARNISH
½ teaspoon sweet or smoked paprika
Parsley or basil sprigs
INSTRUCTIONS:
Put all of the salad ingredients into a large bowl and stir with a large spoon to combine.
Put all of the dressing ingredients into a small bowl and briskly whisk to combine.
Pour the dressing over the salad and gently toss to coat. Taste and add more lemon juice, if desired, and season with more salt and pepper to taste. Sprinkle paprika over the top. Serve in a large bowl (family style), or divide into four to six pasta “style” serving bowls, garnish with parsley sprigs and serve.