Blueprint Bean And Grain Salad Food

CALIFORNIA GRAIN SALAD

California Grain Salad image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup unsweetened puffed millet or puffed rice cereal
1 cup frozen fire-roasted corn, thawed
1 13-ounce bag frozen mixed grains (or 1 1/2 cups cooked brown rice)
1 14-ounce can adzuki beans, drained and rinsed
1 cup grape tomatoes, halved
3 scallions, thinly sliced
1/2 cup chopped fresh cilantro
Juice of 2 limes
1 4-ounce container sprouts, bottoms trimmed
1/2 cup crumbled goat cheese (about 3 ounces)
2 tablespoons toasted sesame oil
Kosher salt and freshly ground pepper

Steps:

Toast the cereal in a large dry skillet over medium-high heat, about 3 minutes. Transfer to a medium bowl; set aside. Add the corn to the skillet and cook until just warmed through, about 3 minutes. Transfer to a large bowl.
Warm the grains as the label directs and fluff with a fork. Add to the corn along with the beans, tomatoes, scallions, cilantro, lime juice and half each of the sprouts and goat cheese. Add the sesame oil, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper and toss until combined. Stir in half of the toasted cereal and season with salt and pepper. Top each serving of the salad with the remaining goat cheese, toasted cereal and sprouts.

Nutrition Facts : Calories 416 calorie, Fat 13 grams, SaturatedFat 3 grams, Cholesterol 18 milligrams, Sodium 829 milligrams, Carbohydrate 62 grams, Fiber 12 grams, Protein 16 grams

WHITE BEAN AND VEGGIE SALAD

White Bean and Veggie Salad image

This summer white bean salad is a protein packed recipe for fresh garden tomatoes and cucumbers! Easy no cook summer lunch. Great for an easy no-cook lunch or dinner. Vegan, gluten free summer side salad dishes, high fiber recipes with beans.

Provided by The Herbeevore

Categories Lunch Salad

Time 5m

Number Of Ingredients 9

Ingredients

28 ounces white beans (drained and rinsed, about 3 cups cooked beans)
1 cucumber (diced)
1 cup fresh tomatoes (about 2 large tomatoes or 1 cup cherry tomatoes halved)
1 cup fresh parsley
2 cloves garlic (minced)
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon agave nectar (or other natural sweetener)
Himalayan Sea Salt and Pepper to Taste

Steps:

In a large bowl, add the white beans, cucumber, tomatoes, parsley, garlic, olive oil, agave, and the apple cider vinegar.
Stir well and toss to combine all ingredients so they are coated in the vinegar and oil.
Taste and add salt or pepper if needed.

Nutrition Facts : Calories 285 kcal, Carbohydrate 38 g, Protein 14 g, Fat 10 g, SaturatedFat 1 g, Sodium 16 mg, Fiber 9 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving

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