3 to 4 cups cooked brown rice
1/2 medium onion, chopped…

1 ear fresh white or yellow corn
1/2 bunch cilantro, finely chopped…

6 ears of corn
1 can of black beans…

1 cup uncooked Bulgur Wheat
2 cups vegetable broth…

3 cups cooked long grain brown rice
2/3 cup chopped fresh parsley…

basmati rice (cooked according to directions)
black beans (cooked according to directions)…

Here is another one I use at holidays–it always looks impressive with the colors from the fruit and herbs (do use fresh mint if you can–dried is not the same!) I think I adapted it from one of Mollie Katzen’s cookbooks. This salad keeps very well, and is great to have on hand for lunches and snacks.

1/2 med. red onion, cut into fine half moons
4 radishes, cut into fine half moons…

1 15-oz. can black-eyed peas, drained
2 cups cooked brown rice…

2 teaspoons water
1 teaspoon finely minced garlic…