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Summer salads that satisfy: these simple and delicious meals made with beans and grains pack in the protein and fiber - Healthy Food in a Flash - Recipe
Natural Health, May-June, 2002 by Jack Bishop
SUMMER IS THE SEASON FOR salads, and not just leafy ones. Salads made with nutritious beans and grains are perfect choices for light but satisfying suppers.
It's always a good idea to keep a selection of organic canned beans on hand. Add chopped vegetables and some dressing, and you can have a main-course salad ready in as little as 15 minutes. Grain salads are equally nourishing and versatile. To keep your kitchen time to a minimum, choose quick-cooking grains like quinoa, instant or quick-cooking brown rice, barley, or bulgur (which requires no cooking, just soaking).
Most bean and grain salads will hold in the refrigerator for a day or so. They pack well for picnic suppers, and any leftovers will be fine for lunch the next day.
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