Food & dining

Recipe for summer salad bowl with lemon-chive dressing

Sally Pasley Vargas for The Boston Globe

Serves 4

This mix of grains, vegetables, and more makes for a satisfying vegetarian meal-in-one-bowl (although it’s also good with meat). You can substitute any grain — quinoa, red rice, or even a mix of red and white quinoa and buckwheat. Whatever you choose, it is the perfect light dish to enjoy on the porch when the temperature soars.


2tablespoons lemon juice
1tablespoon sherry vinegar
1teaspoon Dijon mustard
Salt and pepper, to taste
2teaspoons finely chopped chives
8tablespoons olive oil

1. In a small bowl, whisk together the lemon juice, vinegar, mustard, salt, pepper, and chives.


2. Gradually whisk in the oil in a thin stream until combined. Taste and add salt and pepper, if you like.

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1cup black rice
2cups water
Salt, to taste
1(14 ounce) can chickpeas, rinsed and drained
cup golden raisins
½pound green beans
1teaspoon olive oil
1handful fresh mint leaves
2handfuls baby spinach leaves
2handfuls baby arugula
16cherry or grape tomatoes, halved
8radishes, thinly sliced
2ounces feta cheese, crumbled

1. In a small saucepan over medium heat, bring the rice, water, and a pinch of salt to a boil. Adjust heat to a simmer, cover the pot, and cook the rice for 40 to 45 minutes, or until it is tender and the liquid has been absorbed. Set aside to cool. Stir in the scallions, chickpeas, raisins, and half the dressing.

2. Prepare a bowl of ice water. Bring a saucepan of salted water to a boil. Add the green beans and cook for 4 to 5 minutes, or until tender. With tongs, transfer the beans to the bowl of ice water and swish around for 1 to 2 minutes. Drain beans and transfer to a bowl. Toss beans with the olive oil and salt to taste.

3. In one large or 4 individual bowls, layer the black rice, green beans, mint, spinach, arugula, tomatoes, and radishes. Sprinkle with the feta and drizzle with the remaining dressing. Sally Pasley Vargas

Sally Pasley Vargas can be reached at