I don't have an official name for this gorgeous bowl of goodness, but I make it often! It's somewhat of a beany, rainbow, goddess salad, and you can feel free to substitute however you'd like — make it your own!
I use a lot of gluten-free grains and seeds on a daily basis, some more common than others, but all are delicious! Above I've used millet from Bob's Red Mill, which is technically a seed, but used as a grain from a culinary perspective. High in minerals like magnesium and iron, as well as B complex vitamins and fiber! But you could substitute for rice or quinoa if you'd like.
1 cup uncooked millet (prepared w/ broth per directions)
2 cups beans, rinsed and drained well (I use black and kidney)
1 cup diced cherry tomatoes
1 diced bell pepper
1/2 cup chopped scallions
1/4 cup chopped fresh cilantro
Handful of mesclun greens
1/4 cup red wine vinegar
1/4 cup EVOO (extra virgin olive oil)
1 clove garlic, minced
1 tsp. chili powder
1/2 tsp. sea salt
1/4 tsp. red chili pepper flakes
1/4 tsp. ground black pepper
Splash of lime juice to taste
1. Combine the salad ingredients in a large bowl. Mix the dressing ingredients in a separate smaller bowl. Toss to combine if you are going to serve immediately. Otherwise, reserve the dressing separately in the refrigerator and add little by little to portions as you eat throughout the week.