California Grain Salad
California Grain Salad is a lacto ovo vegetarian salad. This recipe makes 4 servings with 261 calories, 12g of protein, and 12g of fat each. For $2.7 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have juice of lime, sesame oil, scallions, and a few other ingredients on hand, you can make it. 83 people have tried and liked this recipe. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 30 minutes. With a spoonacular score of 67%, this dish is solid. If you like this recipe, take a look at these similar recipes: California Barley Bowl (from Whole-Grain Mornings), Californian Avocado Salad, and California Quinoa Salad.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 14-ounce can adzuki beans, drained and rinsed
1 cup frozen fire-roasted corn, thawed
1/2 cup chopped fresh cilantro
1/2 cup crumbled goat cheese (about 3 ounces)
1 cup grape tomatoes, halved
Juice of 2 limes
Kosher salt and freshly ground pepper
1 cup unsweetened puffed millet or puffed rice cereal
3 scallions, thinly sliced
2 tablespoons toasted sesame oil
1 4-ounce container sprouts, bottoms trimmed
1 13-ounce bag frozen mixed grains (or 1 1/2 cups cooked brown rice)
Equipment:
frying pan
bowl
Cooking instruction summary:
Toast the cereal in a large dry skillet over medium-high heat, about 3 minutes. Transfer to a medium bowl; set aside. Add the corn to the skillet and cook until just warmed through, about 3 minutes. Transfer to a large bowl. Warm the grains as the label directs and fluff with a fork. Add to the corn along with the beans, tomatoes, scallions, cilantro, lime juice and half each of the sprouts and goat cheese. Add the sesame oil, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper and toss until combined. Stir in half of the toasted cereal and season with salt and pepper. Top each serving of the salad with the remaining goat cheese, toasted cereal and sprouts. Photograph by Ryan Dausch
Step by step:
1. Toast the cereal in a large dry skillet over medium-high heat, about 3 minutes.
2. Transfer to a medium bowl; set aside.
3. Add the corn to the skillet and cook until just warmed through, about 3 minutes.
4. Transfer to a large bowl.
5. Warm the grains as the label directs and fluff with a fork.
6. Add to the corn along with the beans, tomatoes, scallions, cilantro, lime juice and half each of the sprouts and goat cheese.
7. Add the sesame oil, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper and toss until combined. Stir in half of the toasted cereal and season with salt and pepper. Top each serving of the salad with the remaining goat cheese, toasted cereal and sprouts.
8. Photograph by Ryan Dausch
Nutrition Information:
covered percent of daily need
