By: DairyFreeGina

Dairy Free Vegan Gluten Free

This is a great recipe to use with summer veggies grown in your own garden, or bought at a farmer’s market or store. It’s terrific for a summer party or an easy weeknight meal anytime of the year. It’s hearty enough for dinner or lunch or add some tofu, a veggie burger, or some other protein to make the salad more filling.

Ingredients:

4 cups brown rice, cooked according to package directions

3 stalks celery, chopped

1 green pepper, seeded and diced

1 small red pepper, seeded and diced

1 small yellow pepper, seeded and diced

1 small onion, diced

1/2 to 1 cup fresh green beans, cut into thirds

Large handful of Craisins

1 can kidney or black beans, rinsed and drained

1 large bunch parsley, chopped

Dressing Ingredients:

1/2 cup extra virgin olive oil

4 tablespoons pomegranate or red wine vinegar

1 tablespoon Dijon mustard(make sure it’s dairy free)

Salt and pepper to taste

Directions:

1.Cook rice according to package directions.

2. Steam the green beans until just tender.

3 Add all of the veggies, onion, Craisins to a large bowl. When the rice is cooked add the rice to the bowl with the veggies. Drain the green beans and add to the bowl. Add the beans to the bowl. Toss with dressing. Garnish with parsley. Can be served cold or at room temperature. Serves four to six

What’s your favorite way to use garden veggies? Tell us in the comments section!

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