I’m perpetually trying to keep vegetarian-fare interesting for Mr. Batch, while keeping the prep-work easy on moi. <grin> So I came-up with this combo, of partly-homemade-partly-pre-packaged:
I found this package of “Harvest Grains” at Trader Joe’s and cooked according to package directions:
Bring 1-3/4 cup water or veggie broth, 1 Tablespoon butter or olive oil, and 1 teaspoon salt to a boil. Add half of the package of Harvest Grains (1-1/4 cup) and bring back up to a boil, then cover and reduce to a simmer for 10 minutes.
After cooking for 10 minutes, I strained any excess water and spread in a large bowl to cool.
- 1 can pinto beans, or any other type of canned legume (beans, lentils, chickpeas, etc.)
- 1 can black beans, or any other type of canned legume (beans, lentils, chickpeas, etc.)
Empty the contents of these cans of beans (or other legumes) into a strainer and rinse thoroughly. Then add to Harvest Grains that are cooling in your large bowl.
- 1 cup of bottled salad dressing, of choice. Or you could certainly create a quick homemade vinaigrette — I prefer a ratio of 1 part vinegar to 2 parts oil (some people prefer 3 parts oil) + dried herbs of choice + a little mustard and salt & pepper.
I was eager to use-up the Greek dressing we had leftover from our week at the lake. Add to Harvest Grains and beans and stir to combine.
- Optional: 1 cup of crumbled feta.
If you don’t have this or prefer to keep this vegan, then omit. OR you could substitute some other type of grated, hard cheese, if you prefer. If using, add to bowl and stir to combine.
At this point, taste your salad and adjust seasonings with salt, pepper, freshly squeezed lemon juice.
- Leaves of fresh mint and basil
I chose to slice these daily and mix into individual portions. If you are making a big batch to take to a picnic or potluck, you could add all at once. I would suggest the leaves from 3 sprigs of mint (approx 20 leaves) and the leaves of 3 or 4 sprigs of basil (approx 15 leaves)
I served this on a bed of fresh spinach, with Roasted Summer Veggies and Sweet Potato Soup: