The Last Hurrah Salad by Nancy Mehagian

Nancy MehagianWith only a few more days left of summer, I’m not quite ready to let it go. Especially since the farmers’ markets and farm stands are still loaded with gorgeous summer produce–crisp red peppers, countless varieties of tomatoes, including all those strange-colored heirlooms, skinny French green beans, tender asparagus and my all-time favorite–sweet white corn on the cob. In honor of summer’s end, I propose a grilled summer salad. Let’s call it The Last Hurrah. You will love the combination of flavors and textures. You will need:



  • 1 cup short grain brown rice, cooked (leftover rice does just fine)
  • 6 ears of corn, grilled or lightly boiled
  • 1 roasted red bell pepper, peeled, seeded and cut in strips
  • 1/4 lb mushrooms, cleaned and sliced
  • 2 onions, sliced in 1/4 inch rings
  • 1/2 lb. asparagus, cut diagonally in 2 inch slices
  • 1/2 lb. green beans, cut diagonally in 2 inch slices
  • 2 ripe avocadoes, sliced
  • 2 ripe, firm tomatoes, chopped
  • 1 bunch fresh cilantro, stems removed and chopped finely
  • butter or romaine lettuce


  • 1/4 cup olive oil
  • juice of two limes
  • 2 tbsp. rice wine vinegar
  • 2 cloves garlic, pressed
  • 1 tbsp. tamari soy sauce
  • coarse grind black pepper, to taste
  • pinch of cayenne pepper

Begin by cooking the corn by any method you wish, then cut from the cob. Place in a large salad bowl, along with the cooked rice. Add the roasted red pepper. Place the sliced mushrooms and onions on tray of broiler (they may also be grilled). Drizzle with olive oil and broil until slightly browned. When cool, add to bowl. Lightly steam the green beans and asparagus, then plunge into cold water and drain. Blanching helps them retain their beautiful green color. When cool, add to bowl. Next add the sliced avocado, tomatoes and cilantro and mix lightly with a wooden spoon.

To make the dressing, combine all ingredients in a jar or blender and mix well. Pour over the salad ingredients and blend. Serve salad on top of lettuce leaves and enjoy the flavors of summer. See you in the Fall.

Nancy Mehagian Studio City


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by Nancy Mehagian
Nancy Mehagian has been a massage therapist and Jin Shin Jyutsu practitioner in Los Angeles for nearly 30 years. She is the author of a soon-to-be-published culinary memoir, "Siren's Feast, an Edible Odyssey".