Summer Grain Makes Me Feel Fine

Wow, it's already July! Where did June go? Time has really flown by and well when it's so hot and dry like it has been lately in Austin, that's not such a bad thing. Of course on my days off when I can take it easy and enjoy an iced coffee, a stroll through the farmer's market and a day of making jam or pickles, I don't mind the leisurely lazy side of summer. However, on those other days when the dog needs a bath, the pile of laundry is mounting and my to do list goes on and on, I need a little break. I love to cook, you know that, I am The Food Diva, after all. But, hey, even this gal needs a little time away from a hot kitchen.

I'm all about cooking what you crave and using what's available. And pretty much having a sense of freedom when it comes to menu planning. Yet, when my work week is long and my daily activities have me running around I don't want to cook anything too elaborate. I often cook grains and longer cooking items like beans on my days off. So, when I need to put something tasty and healthy together I'm ready to go. So, here's one of those recipes. It's vibrant, fresh and truly highlights the bounty of the summer season. Try it out for this coming 4th of July holiday weekend.

Summer Grain & Bean Salad with Cilantro Vinaigrette

2 cups cooked whole grains ( brown rice, wheat berries, or farro)
1 cup cooked beans of your choice (I prefer cranberry beans or baby limas)
1 zucchini, cut in half lengthwise
1 yellow squash, cut in half lengthwise
1 ear of corn, husk removed
1 orange bell pepper
½ cup assorted cherry tomatoes, cut in half
Olive oil for grilling
Salt

 Brush zucchini, squash, corn and bell pepper with olive oil and season with salt. Grill over open flame until tender and slightly charred. Place roasted pepper into a bowl and cover with plastic wrap to steam. Once zucchini and squash have cooled, cut them into a small dice. Remove the peel and seeds from the pepper, cut into small dice. Scrape corn kernels off the cob and place into a bowl.


Combine all grains, beans, vegetables and toss with cilantro vinaigrette. Serve at room temperature and chill until ready to serve.




Cilantro Vinaigrette
1 cup fresh cilantro
¼ cup rice wine vinegar
Zest and juice of one lime
¼ cup extra virgin olive oil
Salt and fresh pepper to taste

Combine all ingredients in blender and process until smooth and all ingredients are fully incorporated.

Makes 4 servings

I shared this recipe at The Taste of Chicago last week, the crowd loved it!