5 Grain & Bean Salad
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 3/4 cups - cooked jasmine rice2 cups - cooked quinoa1/4 cup - cooked barley (more if you like, that's all I had on hand)1 can (594ml) mixed beans (kidney, chick peas, romano, etc) or any beans you like6 tbsp hulled hemp seeds6 tbsp chia seeds1 medium carrot, chopped2 medium stalks of celery, chopped1/2 green bell pepper, chopped1/2 any mix of any other bell pepper, chopped 1 cup total of Fresh Herbs of your choice. I used:- parsley- chives- garlic chives- pineapple sage- spicy basil- thai basil- lime basil- sweet basil- greek oregano- mint8 tbsp greek salad dressingOptional: 2 cups low sodium, reduced fat chicken broth (to cook the grains in)
You can cook the rice, quinoa & barley together, following the instructions (usually add to boiling water, stir & cover. Reduce heat to simmer for 20 min. Remove from heat & let stand covered for 10 min).
Fluff with a fork & allow to cool completely.
While grains are cooling, chop the rest of the ingredients.
Rinse the can of beans under cold running water.
Combine everything together & chill for several hours to allow the flavours to mature.
Serve chilled.
Serving Size: makes 16 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user T1CKIE.
Fluff with a fork & allow to cool completely.
While grains are cooling, chop the rest of the ingredients.
Rinse the can of beans under cold running water.
Combine everything together & chill for several hours to allow the flavours to mature.
Serve chilled.
Serving Size: makes 16 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user T1CKIE.
Nutritional Info Amount Per Serving
- Calories: 224.3
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 195.6 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 5.9 g
- Protein: 7.9 g
Member Reviews