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.