Tuesday, July 3, 2012

summer brown rice salad



This is one of those really simple meals, that doesn't really require much of a recipe. That's the beautiful thing about a salad like this.  You can really use what you have on hand.  The first time I made this, it came together from leftovers of brown rice, grilled corn on the cob and a greek salad in the fridge.  I liked the combination so well, I've made it "on purpose" several times since.
  


It's perfect for Summer, when it's so hot outside, and you are trying not to use the oven.  It's the time for some great flavors of this season... cucumbers, sweet corn, tomatoes, sweet peppers.... mixed up with kalamata olives, red onion, flat leaf parsley and feta.  It's great as a side, or as a meal on it's own, which is how we had it here, adding in diced grilled chicken.  Use as much or as little of the ingredients as you'd like.  I prefer to make up a big batch of this salad... leftovers are perfect for easy-to-transport lunches.  Pull together your ingredients, toss with your favorite vinaigrette, and chill.



summer brown rice salad
(serves 6, but can be easily adjusted for any number)


3 cups cooked and cooled brown rice
1 hothouse cucumber, diced
1/2 red onion, diced
1 pint grape or cherry tomatoes, cut in half or quartered, depending on size
1 red bell pepper, diced
3 ears grilled sweet corn, cut from cob
3/4 cup kalamata olives
3/4 cup feta
2 chicken breasts, grilled and diced
palm full of flat leaf parsley, chopped
your favorite garlicky or lemony vinaigrette

Combine all ingredients in a large bowl and toss with vinaigrette.  Chill.


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