Grain And Legume Salad Recipes

GRAIN SALAD

Grain Salad image

Rather than cook the grains on the stove, Ree's tip is to use microwavable pre-cooked grains, to get this dish on the table in a matter of minutes.

Provided by Ree Drummond : Food Network

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1/3 cup olive oil
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 tablespoon chopped oregano
1 garlic clove, grated
3 cups baby kale
Kosher salt and freshly ground black pepper
2 (8.5-ounce bags) microwaveable mixed grain blend, cooked according to package instructions
1/3 cup jarred sliced roasted peppers
1/4 cup halved kalamata olives
1/4 cup sliced jarred banana peppers
4 ounces crumbled goat cheese
1/4 cup torn basil leaves
2 tablespoons chopped parsley

Steps:

For the dressing: Add the oil, vinegar, Dijon, honey, oregano and garlic to a mason jar. Pop on the lid and give it a good shake to combine and emulsify. Set aside.
For the salad ingredients: Add the baby kale to a large bowl. Season with a pinch of salt and pepper. Add 2 tablespoons of the dressing and toss to coat. Transfer to a serving platter. Add the grain blend to the bowl. Top with the roasted peppers, olives, banana peppers and half of the goat cheese. Add half of the remaining dressing, reserving the rest for another time, and toss to combine. Garnish the salad with the remaining goat cheese, then the basil and parsley.

GRAIN AND LEGUME SALAD

Grain and Legume Salad image

Make a custom grain salad by mixing and matching tasty ingredients in this flexible formula from chef Pam Anderson's "Cook Without a Book: Meatless Meals."

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

4 cups grains or beans, such as cooked quinoa, bulgur, wheatberries, or canned white beans or black-eyed peas
3 cups raw or cooked vegetables, such as peeled and coarsely grated or thinly sliced carrots; finely chopped celery; partially peeled, chopped, and salted seedless cucumbers; halved or quartered cherry tomatoes; stemmed, cored, and finely chopped bell p
1/2 cup extras, such as slivered or sliced roasted almonds, coarsely chopped pecans, hulled pumpkin seeds, dried dates, dried apricots, crumbled blue cheese, crumbled goat cheese, grated Parmesan cheese, olives, or hearts of palm (optional)
1/4 cup fresh chopped herbs, such as, parsley, cilantro, or mint
1/3 cup Sherry Vinaigrette
or Lemon-Mustard Vinaigrette

Steps:

Place all ingredients in a large bowl and toss to combine. Just before serving, add dressing and toss to coat.

BLUEPRINT BEAN AND GRAIN SALAD

Blueprint Bean and Grain Salad image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 cups cooked beans of choice
2 cups cooked grains of choice rice, pasta, quinoa or cracked wheat
1 cup diced crunchy vegetable celery, fennel, carrots or bell pepper
1 cup additional vegetable, parboiled if need be broccoli, green beans, corn
1/4 cup finely diced red onion or sliced scallions or chives
1/2 cup packed chopped fresh herbs
Up to 1/3 cup dressing of choice
Salt and freshly ground black pepper

Steps:

Mix the ingredients together and season with salt and pepper.

HELP-YOURSELF GRAIN FRIDGE SALAD

Help-yourself grain fridge salad image

This healthy vegetarian salad will keep for a few days in the fridge - perfect for busy families in need of quick suppers or packed lunches

Provided by Cassie Best

Categories Buffet, Dinner, Lunch, Main course, Side dish, Starter, Supper

Time 25m

Yield Serves 4 as a main, 6 as a side

Number Of Ingredients 12

Ingredients

finely grated zest and juice 2 lemons
3 tbsp extra virgin olive oil
1 tbsp clear honey
2 tbsp tahini
250g pouch of cooked grains (I used a mixture of bulgur, quinoa & lentils)
400g chickpea , drained
1 pomegranate , seeds removed
200g cherry tomatoes (a mix of red and yellow looks attractive), halved
large bunch mint or parsley (or a mixture), leaves picked and roughly chopped
50g toasted flaked almonds
bunch spring onions , finely sliced on an angle
200g pack feta , crumbled

Steps:

In a large bowl or sealable container, whisk the lemon zest and juice, oil, honey, tahini and some seasoning. Squeeze the grain pouch to separate the grains, then tip into the bowl along with the chickpeas, pomegranate seeds, tomatoes, herbs, almonds, spring onions and half the feta.
Toss everything together in the bowl to coat in the dressing, then crumble over the remaining feta. Serve in bowls straight away, or cover the container and put in the fridge. Eat within 3 days.

Nutrition Facts : Calories 580 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 2.6 milligram of sodium

GRAIN AND LEGUME SALAD

Grain and Legume Salad image

Adapted from Martha Stewart at this link: http://www.marthastewart.com/874840/grain-and-legume-salad

Provided by JHope

Categories Grains

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

4 cups grains and beans (PICK 1 or 2, cooked quinoa, bulgur, wheatberries, or canned white beans or black-eyed peas)
3 cups vegetables, chopped (RAW pick 2 or 3, or COOKED pick 1 or 2 (carrots, celery, cucumbers, cherry tomatoes, bell peppers, s)
1/2 cup nuts, chopped (OR seeds OR cheese OR dried fruits, PICK 1 or 2 (roasted almonds, pecans, hulled pumpkin seeds, drie) (optional)
1/2 cup onion, finely sliced (or 4 scallions)
1/4 cup fresh herb, chopped (parsley, cilantro, or mint)
1/3 cup vinaigrette (or 1/4 cup extra virgin olive oil, salt, pepper and 2 tablespoons vinegar)

Steps:

Place all ingredients in a large bowl and toss to combine.
Just before serving, add dressing and toss to coat.

Nutrition Facts : Calories 8, Sodium 0.8, Carbohydrate 1.9, Fiber 0.3, Sugar 0.8, Protein 0.2

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