Lemon, White Bean and Brown Rice Salad

Cooked up on November 15, 2011

Filed under: dinner, fall, frugal, gluten free, lunch, misc, pantry, six ingredients or less, uses for leftovers, vegetarian

Find more like:

Annnnnd we’re back. Sorry about those technical difficulties. For some reason, a very early draft of this post was published. Meanwhile, here is what I meant to say:

Yesterday the recipe for this salad was published on nytimes.com along with 11 others – just another example of Mark Bittman’s best work, where he takes something simple and explores the all of the possible iterations. I like all of the recipes, and this is the one I had all of the ingredients for. So I waited about six hours after the story was published and made it as soon as I got home, and now it’s Dave’s lunch for today.

Protein-packed, low calorie and delicious. This is a great lunch for workout days, and also a smart lunch option because of the quick prep time, especially if you are using leftover brown rice.

Here’s the link to the recipe from yesterday, and here’s how I made two servings of it (it’s just very slightly altered):

  • 1.5 cups cooked brown rice
  • 1.5 cups white beans
  • 1 Tbsp. olive oil
  • 1 Tbsp. lemon juice
  • 2-3 large garlic cloves
  • 1/4 cup finely diced parsley
  • 2 medium tomatoes or many halved cherry tomatoes
  • 1/2 cup cashews
  • garnish with more parsley, undiced

There’s not too much here as far as prep, but I would like to say that fresh, delicious herbs make a huge difference in a dish. Especially a salad like this one. If you can, you should absolutely buy fresh and then find ways to use the whole little bunch. (Tough sometimes, let me tell you).

I think my biggest goal for our garden next year is to have a much better herb garden – I want more herbs and I want them to do better… my poor basil was soon overshadowed by the tomato plants it was next door to.


Another thing to remember is, if you start with a loose-ish cup of fresh herbs, it will probably reduce to 1/4 cup once diced. Use a lot! It also adds nice color to the dish.

After finely dicing your herbs and chopping your tomatoes, mix everything together in a large bowl and portion out for lunches. Or eat right away.

No Comments »

No comments yet.

RSS feed for comments on this post. TrackBack URL

Leave a comment

Vegetarian recipes you may enjoy:

4 Ingredient Gluten Free Chocolate Mousse (and easily vegan!) | PDXfoodlove

Four Ingredient Chocolate Coconut Rum Mousse – Gluten Free and Easily Vegan-izable!

Grown up chocolate pudding... what's not to love?

Spicy Chickpea Tacos | PDXfoodlove

Spicy Chickpea Tacos – an Easy Weeknight Dinner!

If you've got a can of chickpeas, you're most of the way there to this easy weeknight veggie dinner.

Citrus Roasted Brussels Sprouts & Butternut Squash | PDXfoodlove

Citrus-Roasted Brussels Sprouts & Butternut Squash

Planning your Thanksgiving table? This healthy veggie side is going to be making a star turn on ours.