California Grain Salad

Recipe Courtesy of Food Network Magazine

This sunny salad can brighten up the dreariest desk lunch. Thanks to rice cereal, veggies and goat cheese, there’s a combination of flavors and textures to enjoy.

Photo By Ryan Dausch

1 cup unsweetened puffed millet or puffed rice cereal

1 cup frozen fire-roasted corn, thawed

1 13-ounce bag frozen mixed grains (or 1 1/2 cups cooked brown rice)

1 14-ounce can adzuki beans, drained and rinsed

1 cup grape tomatoes, halved

3 scallions, thinly sliced

1/2 cup chopped fresh cilantro

Juice of 2 limes

1 4-ounce container sprouts, bottoms trimmed

1/2 cup crumbled goat cheese (about 3 ounces)

2 tablespoons toasted sesame oil

Kosher salt and freshly ground pepperAdd to Shopping List

  1. Toast the cereal in a large dry skillet over medium-high heat, about 3 minutes. Transfer to a medium bowl; set aside. Add the corn to the skillet and cook until just warmed through, about 3 minutes. Transfer to a large bowl.
  2. Warm the grains as the label directs and fluff with a fork. Add to the corn along with the beans, tomatoes, scallions, cilantro, lime juice and half each of the sprouts and goat cheese. Add the sesame oil, 2 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper and toss until combined. Stir in half of the toasted cereal and season with salt and pepper. Top each serving of the salad with the remaining goat cheese, toasted cereal and sprouts.

Photograph by Ryan Dausch


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