Tuesday, June 15, 2010

Legume & Grain Salad with Asian-ish Dressing

This is the second time I've made this salad in the past few weeks and it is awesome. I came across the recipe here and, after my first experimental batch, now have it better customized to my particular tastes. There is definitely room for change, but it is pretty dang good like this.

Salad (no amounts for this part, sorry—just use your good judgement!):
Garbanzo beans, cooked & chilled
Wheat berries, cooked & chilled
Green beans, cooked & chilled, cut into 1" pieces
Fresh cilantro (lots of it), chopped
Fresh red bell pepper, chopped
Fresh green onion, thinly sliced

1/8 cup olive oil
1/8 cup toasted sesame oil
1/4 cup soy sauce
2-3 tablespoons brown sugar
1-2 limes, juiced (use 2 if they're not very juicy, which mine weren't)
2 garlic cloves, minced (I turned them to paste with the help of a Microplane)
2 tablespoons fresh ginger, finely grated (again, Microplane)
1/2-1 serrano pepper, minced (optional)

Just toss it all together, and then, lastly, Gomasio—for sprinkling on top (the salad is still great without it, but this is a nice finishing touch). And that is it. The first time around I used a lot of cabbage, along with some baby spinach, cucumber, and brown rice. It was good, but I liked the second batch far better, and it holds up much better as leftovers.

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