Ugh, it’s too hot and humid in central Illinois to want to spend any time over a hot stove or oven. I thought this bean salad from The China Study Quick & Easy Cookbook looked like a good, easy dinner. All you have to do is cook some rice (which is easy enough with a rice cooker) and chop up a few veggies. The flavor isn’t overly strong if you don’t add any spices, but it’s filling and easy. Did I mention it’s easy?

Ingredients:

Servings: 4, enough for 2 very full bowls, 2-3ish adults

• 1 (12 to 15 oz.) can of any bean you want, drained and rinsed
• 2 cups cooked grain, your choice (brown rice, quinoa, millet, whatever)
• about 6 green onions, chopped
• 1 bell pepper (any color, or 1 poblano pepper), diced
• 4-ish tbs. lemon or lime juice, or vinegar or other dressing of your choice
• 1 cup chopped fresh herbs (basil + cilantro is good, tarragon, mint, or other combinations – whatever sounds good to you)
• Optional for spicy-zing: 1 seeded and diced jalapeno
• Other spices to taste: sea salt, black pepper, 1 tbs. cumin (this is pretty good!)

Directions:

Combine everything in a bowl and mix! 🙂