There's nothing like fresh summer veggies mixed with rice and beans to make any meal a delight. Try this new combination and let us know what you think.
Rice & Bean Summer Salad ... (Serves 4) Adapted from Mary McDougall
- 4 cups cooked brown rice
- 15 ounce can black beans, drained
- 15 ounce can garbanzo beans, drained
- 1 bunch scallions, cut in thin slices
- 2 large stalks celery, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 ounce can chopped green chilies
- 1 cup frozen corn kernels, thawed
- 1 cup frozen peas thawed
- ½ cup cilantro or parsley, chopped
- 1 cup of oil free dressing (recipe below) or 1 ½ cups salsa
Combine all ingredients in a large bowl and mix well with dressing. Refrigerate for 2 hours to allow flavors to blend.
Serve over a bed of lettuce.
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Oil Free Dressing
- 2 large garlic cloves, mashed in a garlic press
- 2 tablespoons maple syrup or ¼ cup date paste
- 1 cup aquafaba from garbanzo beans or 1 cup vegetable stock
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ cup rice vinegar or red wine vinegar
- 1 tablespoon Italian seasoning (or a mixture or rosemary, basil and oregano)
- 1 lemon, juiced
- 2 teaspoons Dijon mustard
- Fresh ground black pepper to taste
Add all ingredients to a jar with a tight-fitting lid and shake well.
Refrigerate remaining dressing. Use within 5 days.