Monday, September 12, 2011

The Hill Shade Love Salad

Once upon a time, I stumbled across a recipe that was blandly named "Rice and Garbanzo Bean Salad with Kale." And the Moers family said, "It was good."

We made it for our best friends, and they fell in love.

This summer, when we drove a gazillion hours to see those friends, they made a giant bowl of it to eat as we swam beside the pool. Cause it's awesome. And perfect.

During Labor Day Weekend, I made the traditional ginormous bowl of said boring-name salad. More friends fell in love. One insisted that it must have a name more suited to its wonderful wonderfulness. Thus, I give you (with my omissions and changes):

The Hill Shade Love Salad

4 cups cooked rice (we love brown rice or jasmine)
2-3 cans garbanzo beans, drained
2 cups raw kale, chopped up into bite-sized pieces
1/2 bag baby carrots diced up
basil leaves, chopped up (or dry basil in a pinch)
1/4 cup olive oil
salt and pepper to taste
lime juice squirted all over it, to taste (once you go lime in this recipe, you'll never go back to lemon)

Mix it all together in a giant bowl.

Join the Hill Shade Love fest. Then make more and share.


Diana said...

If I had me some kale, it would for sure be dinner! I'll be adding kale to my shopping list.

the wrath of khandrea said...

should the rice be cold? this is a chilled, fresh dealie-o, right?

Shannon Evans said...

I just found this recipe and made it last week! Weird. I actually wasn't crazy about it. I felt good about all the nutrients I was getting, but the taste itself was pretty bland. Maybe the lime instead of the lemon is the deal-maker?.....

Christine said...

The rice can be warm or cold. I've had it both ways.

Shannon, do not skimp on the lime, salt, pepper or basil! Screw the recommended amounts. Keep adding til your taste buds explode!

Bryna said...

i know i already left most of this as a comment on your FB but since i saw someone complaining it was bland, i thought i'd share here how i made the flavor pop (and oh did it ever pop! it was delicious).

-we used lime like you recommended. used the juice of two whole juicy limes.
-added lots of fresh ground black pepper and sea salt
-doubled the kale
-added one chopped apple and a generous handful of raisins
-used a garlic press to crush 3 cloves of garlic to add in.

it was KILLER! so good and not lacking flavor whatsoever (i found it bland before i added the garlic, though. but it may be just because the basil in my garden isn't so flavorful this eyar).

we can't wait for lunch tomorrow just so we can have the leftovers. i have to say that the garlicky dressing plus the sweet kick from the apples and raisins was incredible - i got the idea from a different kale salad i had at a raw restaurant.

Shannon Evans said...

Cool thanks I'll try it that way!

Shan said...

I love your cookery posts! I have been meaning to force myself on kale. I bought the stuff and now it's gonna happen! (You are such a leader and we like following.)

alicia said...

We love this salad and you guys :)
Just a hint it's even better with fresh chives instead of the basil.