Colorful Whole Grain Salad

This cold grain salad mixes brown rice and cooked wheat berries (or rye, or red lentils) with crunchy bell peppers, thinly sliced purple onion, and a tangy mayo-yogurt dressing. It’s the kind of make-ahead side that tastes better after sitting in the fridge.

The half-and-half dressing of mayonnaise and plain yogurt is lighter than straight mayo. The yogurt cuts the richness and adds a tang that keeps all those earthy grains from tasting flat.

Red and green bell peppers do most of the visual work here. Against the brown and beige grains, those bright colors make the salad look alive on a plate. The peppers also add a sweet crunch that contrasts with the chewy grains.

Chilling thoroughly isn’t optional. The dressing needs time to soak into the grains, and the flavors meld together in the cold. A quick toss and immediate serve gives you dressed grains. An hour in the fridge gives you a salad.

Pro Tips

• Cook the grains al dente. Overcooked brown rice and wheat berries turn mushy in the dressing. You want each grain to hold its shape and have a slight chew.
• Slice the purple onion paper-thin. Thick onion chunks overpower the mild grains. Thin rings distribute the bite evenly.
• Make it ahead. This salad holds well for two to three days in the fridge, making it ideal for meal prep or potlucks.

Variations

• Lentil version: Use cooked red lentils as the recipe suggests for a softer, more protein-rich salad.
• Herb boost: Toss in fresh chopped parsley, dill, or cilantro for a greener, more aromatic bowl.
• Vinaigrette swap: Replace the mayo-yogurt dressing with a lemon vinaigrette for a lighter, dairy-free option.