Galilee Green Amazing Leftovers Salad

Rosh Hashana and Sukkot is about cooking, eating and spending wonderful times with family and friends. The challah is especially sweet and it’s delicious with our locally produced honey.

Living in Israel, it’s natural to be influenced by both Ashkenazic and Sephardic Holiday food customs. I often blend traditional dishes such as gefilte fish and potato kugel with spicy Moroccan carrots and a rice and lentils dish called Mujadara.

But what to do with all those leftovers?  How do I make use of a little bit of this and a little bit of that?

With some extra rice and beans in the fridge I made this yummy salad for lunch.  Just so you know, a grain and a bean together make a complete protein. So trying to minimize throwing out leftovers can be very tasty and really good for you since the complete protein keeps your blood sugar even for a very long time.

Ingredients:

• 2 cups cooked rice
• 1 cup cooked beans – any bean will do – I used Black Eyed Peas
• ½ avocado
• ½ red pepper
• ½ celery stalk
• 2 scallions or green onions
• 1 pickle
• 2 tablespoons Galilee Green Olive Oil
• 2 tablespoons rice vinegar
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 clove minced garlic

Directions:

1. Chop all the vegetables and add to remaining ingredients
2. Mix well
3. Adjust seasoning

You can also add leftover chicken or turkey and any other vegetables you like. Make it your very own.  ENJOY!!

Everything tastes better with
Galilee Green Extra Virgin Olive Oil

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