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Bean and Brown Rice Salad
cooked brown rice
16 oz dark red kidney beans, drained (I use dry beans and cook the approximate amount)
drained (again, I use dry)
finely minced red onion
diced red bell pepper (yellow or orange are nice, too)
diced green bell pepper
coarsely chopped walnuts or whole pine nuts
I often use sunflower or pumpkin seeds
Extra Virgin Olive Oil
apple cider vinegar
unsweetened apple juice
and pepper to taste
Combine the rice, beans, chickpeas, onion, peppers and nut or seeds in a large bowl.
Whisk the remaining ingredients until well mixed. Pour the dressing over the mixture and toss until well coated. Refrigerate until cold, preferably overnight.