Grain salads are easy to prepare and a fast, one-dish lunch if you add the right stuff. Check out below how I cleaned out my fridge and pantry to make a healthy lunch for the next couple days.
The simple recipe (and what I used)
Cooked whole grain (brown rice and leftover corn)
Protein (leftover canned chickpeas and chopped, cooked uncured bacon)
Vegetables (red and green bell peppers, finely chopped)
Dressing of sorts (Dijon mustard + Red wine vinegar + tabasco + salt/pepper + carraway seeds--poured on while rice was still hot)
