Grain and Bean Salad with Pickled Cherry Pepper Vinaigrette


  • 3 cups cooked whole grains (such as brown rice, farro, red rice, or barley)
  • 1 cup cooked lentils
  • 1 cup chopped, blanched green beans
  • 1 (15-ounce) can garbanzo beans, drained
  • 1/2 small head fennel, diced
  • 1/2 large English cucumber, seeds removed
  • 4 scallions, trimmed and chopped
  • 3 sweet pickled cherry peppers, finely chopped
  • 2 cloves garlic, minced
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup white balsamic vinegar
  • 1/4 cup olive oil


  1. Combine grains, lentils, green beans, garbanzo beans, fennel, cucumbers and scallions in a large bowl.
  2. In a separate medium bowl combine cherry peppers, garlic, sugar, salt, pepper, and vinegar. Slowly drizzle in the olive, whisking continuously until all oil has been added. Pour dressing over grain mixture and toss to combine.
  3. Chill in refrigerator at least one hour before serving to let flavors meld. Taste and add more salt and pepper as needed. Serve cold or room temperature.