A hearty summer salad

Every summer, I make a version of a kidney bean and brown rice salad packed with chopped vegetables and a fresh dressing. It’s transportable, picnic-worthy and holds up throughout the week. It’s also healthy and functions well as a side dish.

Modified from a version I saw years back, my salad includes an original lemon herb dressing made with fresh basil, mint, parsley and chives that have been tossed in the food processor along with fresh lemon juice, garlic, Dijon mustard and olive oil. A punchy dressing like this gives the rice, beans and vegetables an extra layer of flavor.

Once again, here’s my favorite kind of recipe: one that’s hard to ruin and easy to modify.

Serves six

For the salad:
2 cups cooked brown rice, cooled
1 can light red kidney beans, rinsed
1 cup chopped tomatoes
1 cup chopped cucumbers
˝ cup chopped bell pepper (preferably red, orange or yellow)
˝ cup chopped celery
Ľ cup chopped scallions

Combine all ingredients in a large bowl and mix gently. Pour in dressing and blend thoroughly, insuring ingredients are well coated. Serve immediately or refrigerate and let flavors marry. Modify by topping with grilled chicken or shrimp,

For the dressing:
1/4 cup lemon juice
1 teaspoon Dijon mustard
1 teaspoon honey or maple syrup
1 large garlic clove
One good handful fresh herbs (preferably equal parts basil, parsley, mint and chives)
˝ cup olive oil
Kosher salt and cracked black pepper to taste

Add first five ingredients to food processor and combine well. With motor running, slowly pour in olive oil and let emulsify. Add salt and pepper to taste.