Garden Fresh Rice Salad
Easy to make recipe with fresh ingredients from the veggie garden. Perfect for lunch or dinner. Feel free to add a protein like tofu, veggie burger or other protein of your choosing.
Ingredients
- 4 cups brown rice ,cooked according to package directions
- 3 stalks celery, chopped
- 1 green pepper, seeded and diced
- 1 red pepper, seeded and diced
- 1 yellow pepper, seeded and diced
- 1 small red onion diced small
- 1/2 to 1 cup fresh green beans, cut into thirds.
- 1 large handful Craisins or dried cherries
- 1 can kidney or black beans, rinsed and drained
- 1 bunch parsley chopped for garnish.
- Dressing 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.
Instructions
- Cook rice according to package directions.
- Steam the green beans until just tender.
- To a large bowl add the peppers, celery, beans, onion, Craisins. When the rice is cooked and cooled, at the rice to the bowl with the veggies. Drain the green beans and rice under cold water to stop the cooking process. Add beans to bowl with rice and other ingredients. Toss with dressing. Garnish with parsley. Can be served cold or at room temperature. Serves four to six