Another recipe made up of odds and ends to use up whatever is lying around. Grain salads like this are fun because they are a little heartier and can be used as a main or a side. I hope it inspires you to come up with some creative combinations. Here’s what I tossed together in this salad (which was quite lovely – the creaminess of the goat cheese and the chewy rice, fresh green parsley -yum!)
Fresh Herb and Black Bean Salad
- About 2 cups cooked brown rice
- About 1 cup (1/2 a can) black beans, drained and rinsed
- Approx 2 oz soft goat cheese (mine was rolled in Herbes de Provence)
- a Tablespoon or two of vinaigrette (leftover one that I made with olive oil, a purple basil vinegar, dijon mustard, salt & pepper)
- A cup or so of flat-leaf Italian parsley leaves – I left them whole without stems, but I would roughly chop them next time. Baby spinach, or other small greens would work too.
- Salt & Pepper, to taste
Toss all the ingredients together, adding more vinaigrette if mixture seems dry. Made about 3 main course servings and with the sturdy parsley, lasted a few days refrigerated.
A Generous Table 
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