White Bean Salad with Barley and Wild Rice


1 cup white beans, cooked
1 cup barley, cooked
1 cup brown rice, cooked
1 cup wild rice, cooked
1 yellow squash, coarsely chopped
2 tablespoons sun dried tomatoes, finely chopped
1/4 cup pine nuts
4 scallions, finely chopped
1/3 cup olive oil (more or less to taste)
3 tablespoons white wine vinegar (more or less to taste)
1/4 cup parsley, finely minced
Salt and pepper to taste

Prepare beans, rice and barley separately, according to package directions, and cool to room temperature. Combine all ingredients in a large bowl and stir gently to mix. Chill for 2 hours, or overnight. Serves 4.

Recipe and photo ©2009 Celeste Heiter, published with permission.

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Rating: 3.4/5 (5 votes cast)

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