Sunday, March 21, 2010

Crunchy Brown Rice and Bean Salad

Crunchy Brown Rice and Bean Salad

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.


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

1 comment:

Dorothy said...

I'll be trying this one soon. We're going on a road trip in a couple weeks and as a "new Vegan" I was wondering what to bring along as road food. This salad will be a great addition. Thanks!

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