A Formula for Bean and Grain Salads — Three Many Cooks

Ingredients

• 2 cups canned beans, drained (white, black, pinto, chickpeas, kidney, black-eyed peas)
• 2 cups cooked grains (white or brown rice, barley, bite size pasta, couscous, quinoa)
• 3 cups bite-size cooked and/or raw vegetables
• 1/2 cup extras (toasted nuts, dried fruit, cheese, sun-dried tomatoes, olives)
• 1/4 medium red or white onion or 4 thin-sliced scallions
• 1/4 cup soft fresh herbs (parsley, cilantro, basil, or mint)