Mediterranean Grain Salad

Serves 4

 

2 cups grain, cooked

1 cup edamame (found in refrigerator or freezer     section of grocery store)

1/2 red onion

1 12-ounce jar roasted red bell peppers, drained     and thinly sliced

1/2 large cucumber, thinly sliced or diced

1/4 cup chives, diced

1 large garlic clove, minced

2 tablespoons fresh parsley

1/2 cup fresh salsa

1/2 cup mixed olives:  black, green or kalamata

Salta and pepper to taste.

 

1. Mix all ingredients in a bowl.

2. Refrigerates well for 3-4 days.

  1. Make it cheesy:  Add feta cheese to keep that Mediterranean flavor.

  2. Add more veggies:  Try chickpeas, grape or cherry tomatoes, peas or roasted eggplant, chunked.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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