What a nice 4th of July party we had indeed! It was a very special day. Everyone really outdid themselves with the great dishes they prepared and we had a lovely feast. We had so much food, that we actually had a two day party, had a great Bar-B-Q the next day! As you can see, the bowl that Marilyn is holding here, is practically empty! That one contained Diane's awesome Endive and Walnut Salad, what a huge hit it was. She is kind enough to share the recipe with us.... Other big hits at the party were Lori's Confetti Grain Salad and she is also sharing her recipe with us, Andi's Egg Salad, Ann's Potato Salad and Christine's Minted Zucchini Salad. And of course, Emily's desserts.
This salad tastes even better the next day!
Rinse grains and check for stones. Place grains in rice cooker. Add water or broth, pinch salt and spot of olive oil. Turn rice cooker on. (This can be made in advance) In a large serving bowl, place rinsed beans, chopped bell pepper, scallions, parsley, (corn, jicama, radishes, carrots, celery if using). Stir gently to combine ingredients. In a small bowl, whisk together oil, lemon juice, salt, pepper, and dill. Add grains after they've cooled a bit to the serving bowl. Mix well. Add tomatoes and mix gently. Whisk dressing while pouring over salad. Serve over lettuce leaves if you wish. If you have time, allow salad to chill.
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Author: Lori Moldovan