Celebrate Grains with Veggie Confetti

Grain Bowls are All the Rage — Let’s Chill with a Cool Bowl of Color

This recipe has been active for over 30 years. I love to make it as the vinaigrette is so unusual and satisfying. Confetti salad is a great choice for a potluck, or to serve without the need of refrigeration.

Grain salads want a nice chew, so when cooking from scratch, be sure to not over cook. It’s also recommended to rinse the starch off the cooked grains to create a looser texture. There are so many veggie options; many times I make this when my fridge needs an exorcism.

INGREDIENTS: The original recipe calls for pearled barley, which provides a nice chew. I also use any grain that’s already cooked and just needing a few companions for another play date

• cooked grain – 4 cups, rinsed and drained
• scallions – 1 cup, minced to corn niblet size
• bell pepper, green – 2 cups, minced to corn niblet size
• tomato, fresh – 2 cups, seeds & pulp removed, minced to corn niblet size
• corn niblets – 2 cups, fresh or frozen
• cilantro, fresh – 1/2 cup chopped
• salt – to taste to season the grain and veggies
• DRESSING: This is also an excellent dressing for any green salad
  • olive oil – 1/3 cup
  • salt – 1/2 tsp
  • pepper – 1/4 tsp\
  • mint, fresh – 2 TBS, minced, or other fresh herbs
  • lime zest – 2 tsp, grated
  • lime juice – 2 TBS, or lemon
  • ume plum vinegar – 2 TBS

INSTRUCTIONS: Consider other colorful veggies, and mince them all to the same “corn niblet” size

1. Add the grains to a large mixing bowl and taste for saltiness to your liking
2. Dice the veggies combine with the grain
3. Taste and season the mixture with salt and pepper
4. Make the vinaigrette
5. Toss some or all of the vinaigrette with the grain mix; you want it well coated, but not drenching
6. Serve cold or at room temperature
7. It tastes best if you let rest for an hour or more

TO MAKE INTO A MAIN COURSE: Add in diced protein of choice