Rice Polaf Salad

This is the Thanksgiving leftover solver every American kitchen needs. Diced turkey meets nutty brown rice, two kinds of beans, and a handful of chopped fresh vegetables and fruit, tossed into a grain-salad that eats like a full meal.

Chilling for an hour before dressing is a must. Rice and beans firm up in the fridge and absorb the flavors of the vegetables around them, so the salad tastes cohesive rather than like a pile of random ingredients.

Diced apple is the unexpected hero. Its sweet-tart crunch wakes up the earthy beans and savory meat, and it plays against the briny green olives for a balance of flavors that reads more sophisticated than the ingredient list suggests.

Use cooked and cooled brown rice. Warm rice turns mushy when tossed with beans, and hot rice will cook the fresh vegetables. A day-old batch from the fridge works perfectly.

Kitchen Tips

• Dice apple last and toss immediately with a splash of lemon juice to prevent browning.
• Drain and rinse canned beans well, excess brine throws off the salt balance.
• Choose a light vinaigrette, creamy dressings weigh down the rice and beans.
• Keeps in the fridge 3 to 4 days, actually tastes better on day two.

Variations

• Swap turkey for rotisserie chicken, cooked ham, or cubed tofu for different protein.
• Substitute farro, quinoa, or wild rice for the brown rice.
• Add chopped toasted walnuts or pecans for crunch and richness.