As time went on, our salads grow to be way more vigorous affairs as my mom experimented with various greens and greens and so many add-ins, similar to crisped bacon, grated or chopped cheeses, sesame sticks and nuts. She bought into making fruit salads within the Nineteen Seventies. The U.S. pasta salad craze of the Eighties looms giant in my reminiscence, too. Finally, typically the salad was the entire meal.
Merriam-Webster presents this broad definition of salad: “uncooked greens (similar to lettuce) typically mixed with different greens and toppings and served particularly with dressing” and “small items of meals (similar to pasta, meat, fruit, or greens) often blended with a dressing (similar to mayonnaise) or set in gelatin.”
One of many issues I like about that free-spirited interpretation of what a salad will be is that I typically whip up one from what I’ve readily available. It might need greens. It may not. It could be fruit and nuts. It could be served heat or chilly. And, with no boundaries, I’m in a position to make salads from no matter is in my pantry and fridge. Leftovers typically discover a second life in salads. Just a few straggler olives (and a splash of the brine from the jar), wilting scallions, past-its-prime parsley with stems and infrequently cabbage, carrots or celery — because of their lengthy shelf life.
That’s what appealed to me about this easy salad from “A New Way to Food” by Maggie Battista. In her cookbook, which describes her journey creating a wholesome relationship with meals, she calls the dish Italian-Fashion Leftover Rice Salad, however I’ve renamed it Rice Salad With Beans, Lemon and Herbs simply to make it a bit clearer from the get-go what’s in it.
Battista makes it with no matter leftover rice she might need. Like her, we frequently have rice with our meals and so there’s often leftover rice lingering within the fridge or freezer. In case you have cooked rice readily available, she notes that this salad comes collectively in about quarter-hour.
It requires blended younger salad greens, and Battista describes it as “immensely satisfying” because of these greens, the creamy white beans, and the starchy rice.” She typically provides canned tuna on high, too.
I couldn’t recall ever making a beans-and-rice salad, however now I do know I’ll experiment with concept, including it to my weeknight, leftovers and pantry salad repertoire. Possibly you’ll really feel the identical approach.
Storage: Refrigerate for as much as 2 days.
NOTE: Should you don’t have leftover rice and must make a contemporary batch, the quantity of raw rice you’ll must yield 1 cup of cooked rice will differ relying on the chosen rice. For 1 cup of cooked long-grain white rice, rinse 1/3 cup of rice till the water runs clear. Then, place it in a small, lidded saucepan over medium-high warmth. Add 1/2 teaspoon olive oil and stir to coat the rice. Add 2/3 cup of water, a pinch of salt, if desired, and produce to a boil. Cut back the warmth to low, cowl and simmer till the rice is tender and the water is absorbed, 10 to fifteen minutes.
- 2 tablespoons extra-virgin olive oil, divided
- 1 cup cooked white or brown rice
- 2 tablespoons lemon juice (from 1 medium lemon) or pink wine vinegar
- 2 handfuls blended younger salad greens
- 2 scallions, sliced
- 1/2 medium candy white onion (about 4 ounces), peeled, halved and thinly sliced
- 1 cup (9 1/4 ounces) cooked cannellini beans
- Leaves from 4 sprigs contemporary oregano
- High-quality salt, to style
- Freshly floor black pepper, to style
- Lemon wedges, for serving (non-compulsory)
In a shallow skillet over medium warmth, warmth 1 tablespoon of the oil till shimmering. Add the rice and saute till simply warmed, about 3 minutes. Take away the skillet from the warmth.
Drizzle the lemon juice and the remaining 1 tablespoon of the oil alongside the within of a big salad bowl. Add the greens, scallions, onion, beans and oregano. Add the rice and season to style with salt and pepper.
Utilizing clear arms or a fork and spoon, gently toss every little thing collectively, coating it with the lemon juice and the oil that’s within the bowl.
Style, and season with extra salt and/or pepper, if wanted. Serve with lemon wedges, if desired.
Energy: 388; Complete Fats: 15 g; Saturated Fats: 2 g; Ldl cholesterol: 0 mg; Sodium: 163 mg; Carbohydrates: 52 g; Dietary Fiber: 8 g; Sugar: 4 g; Protein: 12 g
This evaluation is an estimate based mostly on obtainable components and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.
