Whenever I cook grains nowadays I always make a large batch so that I’ll be able to have some on hand for salads such as this one. Of course most grains don’t take all that long to cook, but it’s an extra step, an extra pot to clean and so I usually forgo the idea. If you have leftover grains, bring them out of the fridge ahead of time. The grains will separate easier and will taste better. I like this salad with barley or quinoa, but I can’t think of a grain that would go well here. A combination of grains would add even more depth of flavor and nutrition. Use your vinaigrette of choice, if you like. I’m giving a suggestion for one.

3 – 4 c cooked grain
4 c or so green beans, trimmed
2 c or so chopped tomatoes
1 c or so thinly sliced sweet onion or red onion
1/2 c chopped fresh herb

6 T olive oil
2 T vinegar
1 T lemon juice
1 t prepared mustard
1 T honey, agave, or brown rice syrup
salt and pepper, to taste

1. Put grain in a large serving vessel. Stir to loosen the grains if they’re sticking together.

2. Steam or cook beans in boiling water for a few minutes until just tender. Drain. When cool enough to handle, chop into bite-size pieces. Add to grain, along with the tomatoes, onion, and herb. Toss gently.

3. Combine dressing ingredients and pour over salad. Toss to combine. Serve immediately or allow to marinate for an hour or so. Refrigerate any leftovers.