Grain and Bean Salad with Pickled Cherry Pepper Dressing
A deliciously chewy combination of grains and beans tossed in a sweet and sour cherry pepper vinaigrette.
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Servings: 10 servings
Ingredients
- 3 cups cooked whole grains, such as brown rice, farro, red rice, or barley
- 1 cup cooked lentils
- 1 cup blanched green beans, chopped
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1 small head fennel, diced
- 3 small Persian cucumbers, chopped
- 4 scallions, trimmed and chopped
For the dressing:
- 6 sweet or hot pickled cherry peppers, finely chopped
- 4 cloves garlic, minced
- 4 teaspoons granulated sugar
- 2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup apple cider vinegar
- 1/2 cup extra virgin olive oil
Instructions
- Combine the 3 cups cooked grains, 1 cup cooked lentils, 1 cup cooked green beans, 1 can drained garbanzo beans, 1 head chopped fennel, 3 chopped Persian cucumbers and 4 chopped scallions in a large bowl.
- In a separate medium bowl combine 6 finely chopped cherry peppers, 4 cloves minced garlic, 4 teaspoons sugar, 2 teaspoons salt, 1/2 teaspoon pepper, and 1/3 cup apple cider vinegar. Slowly drizzle in the 1/2 cup olive oil, whisking continuously until all oil has been added. Pour dressing over grain mixture and stir well to combine.
- Chill in refrigerator at least one hour before serving to let flavors meld. Taste and add more salt and pepper, sugar or vinegar as needed. Serve cold or room temperature.
Notes
-
Pick Your Heat: * Mild: Use "Sweet" pickled cherry peppers (often labeled Peppadews).
- Spicy: Use the hot variety, but consider removing the seeds before chopping if you want to control the "zing."
- Grain Choice Matters: For the best "chewy" texture, Farro or Barley are the gold standards. If you use brown rice, ensure it’s slightly undercooked (al dente) so it doesn't get mushy after sitting in the dressing.
- The Crunch: If you’re out of Persian cucumbers, English cucumbers work best as they have thinner skin and fewer seeds.
- Add Cheese: Add crumbled feta cheese or grilled halloumi. The saltiness of the cheese cuts through the sugar in the dressing perfectly.