Crunchy Brown Rice and Bean Salad

Crunchy Brown Rice and Bean Salad

 

This is one of my favorite salads.  It can be altered by using different grains (like quinoa) or legumes (like garbanzos or kidney beans).  Additions, like chopped red peppers, peas, chopped raw carrots, or sunflower seeds add interest.  Use what you have on hand or what is fresh and in season.

2 cups cooked brown rice, cold
2 cups cooked pinto beans, drained, cold
1/4 cup raw cashews, roasted, coarsely chopped
3 green onions, sliced
2 stalks celery, diced
1/2 cup parsley, chopped

Mix all the salad ingredients together in a bowl.  Set aside and make marinade.

Marinade:

2 tablespoons lemon juice, lemon juice
1 tablespoon tamari, wheat free
3 tablespoons extra virgin olive oil
1 clove garlic, finely minced 

Combine the marinade ingredients in a small jar and shake together until well blended.

Pour marinade over rice and bean mixture.  Stir gently, then cover and allow to marinate for at least 30 minutes. Serve cold. 

Serves 4-6

 

Tablesetting:  Dinner at Aunt Cella's house.  It's so serene, like a rhapsody in blue!