I’m thinking of changing my name to either “Beans McGrain” or “Greens McBean,” since my favorite things are beans, greens, and grains! This salad has all three. Our farm CSA pickup this week included a huge bag of arugula. I was thrilled since I now had all the ingredients to make this great grain salad. The salad dressing is interesting because it uses a zucchini and an avocado as a base, plus a little bit of miso. I usually make plant-based dressings with a white bean base. (Cannellinis are great, and chick peas work in a pinch). Miso is made from fermented soy beans. I consider soy products like tofu and no-additives soy milk to be “traditional” and ok to consume. I always avoid fake meat and things that contain “isolated soy protein.” When food chemists isolate the protein from soy and make a powder from it, the product that results would be better called a “drug,” rather than “food.” A tiny touch of a traditional soy product like miso used for flavoring makes this whole foods plant-based salad great!
Black Bean, Arugula, and Brown Rice Salad with Miso Dressing
For the salad: Combine equal parts cooked black beans, brown rice, and shredded or chopped arugula.
Miso Dressing ingredients:
1 Whole zucchini
1 Cup of fresh cilantro
Juice from 1 lemon
1 Clove of garlic
1 Teaspoon organic white miso paste
Combine all dressing ingredients in a blender and blend on high until smooth. Toss the salad in the dressing if desired, or serve on the side.