Greek Grain Salad

Recently at restaurant in Greece, I ordered this salad as my dinner entree.   Allowing everyone at the table to taste, it was agreed as exceptionally delicious.  I made the statement I would try to duplicate it.  Last evening for dinner it was served.  Again, everyone thought it was tasty.  These are the ingredients I used.  The amounts can be chosen to suite your likes or tastes.

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Ingredients:

Beans (kidney, chili, or black)
Mung beans
lentils
Quinoa
(Last evening we added sweet corn cut from the cob)

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Directions:

This salad can be made with combinations of your liking and amount required for your table.

Large dried large beans (kidney, chili, or black) require a 24 hour soak before cooking.  Cover with approximately one inch of water and bring to a boil.  Cook 40 minutes and test for tenderness.  Remember adding salt makes beans tough.  Season with salt and pepper when done.  Allow to cool in broth to absorb seasoning and develop flavor.

Mung beans and lentils will require about 20 minutes each.  Remove the mung beans from the liquid as soon as they are tender.  They overcook easily, will loose their skins and look crushed.

Quinoa is easily cooked in the microwave.  Use a 3:2 ratio of water to grain.  Measure the grain, add the same amount of water and one-half again of the amount of water.  Nine minutes in a covered container, remove from microwave, do not lift lid and allow to cool.

Dressing:
1/4 cup olive oil
juice of one-half lemon
1 clove garlic
1/2 teaspoon dried oregano
Salt and pepper

Best if made ahead allowing flavors to develop.  Dress salad prior to serving.