On these hot summer days, we all love cool, satisfying foods that don’t involve a lot of cooking. This salad, with its combination of whole grains, legumes, and vegetables, can serve as a complete meal. Try substituting any cooked whole grain such as kasha, quinoa, or spelt for the whole rice and adzuki beans or chickpeas for the lentils.
Prepare the Salad
1. Place rice and lentils in a large bowl. If the rice is clumpy, break it up with a spoon.
2. Add remaining ingredients and adjust the seasoning.
3. Let stand one hour before serving. Serve at room temperature.
Can be refrigerated for 2 days, but you may need to add more lemon juice to taste.
Photography: Daniel Lailah
Styling: Amit Farber