Harvest Bounty Salad

Flexible, this salad can spur on a ton of ideas.  My friend Beth is the original author of the salad but I have changed a few things.
Start with any grain, my favorite so far has been barley.  This picture shows brown rice and quinoa.  Then, raid the fridge for any veges and legumes.

2 cups of grain

carrots

avocado

zucchini

cucumber

corn

red onion

any color pepper

tomatoes

black beans

cilantro

lime juice

olive oil

S & P

Cook up the grains.  Chop up whichever veges you like and add as much as you want.  Add a can of rinsed and drained beans.  Mix together juice of 1 whole lime, about 3-4 tablespoons of olive oil and some salt and pepper.  Sprinkle with cilantro.  You could change the dressing to parsley, olive oil and lemon juice for a variation.
Today I punched it up with some bacon.