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What-I-Did-On-My-Summer-Vacation Grain or Bean Salad

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Makes 4 to 6 servings 1x

Time Less than an hour (with already cooked grains or beans)

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  • 1 lemon, plus more lemon juice to taste
  • 1/4 cup olive oil, plus more as needed
  • Salt and pepper
  • 1 cup chopped mixed herbs (like dill, parsley, basil, mint, and chives)
  • 4 cups chopped grilled or roasted summer vegetables
  • 2 cups cooked whole grains or beans, rinsed and drained if necessary


1. Zest the lemon into a large bowl and squeeze in the juice. Whisk in the olive oil and a sprinkle of salt and pepper.

2. Toss in the remaining ingredients with two large forks. Taste and adjust the seasoning, adding more lemon juice or olive oil if you’d like. The salad is best refrigerated for an hour or 2 (but will keep for a couple days). Then serve chilled or at room temperature.

— Recipe developed by Kerri Conan