CALIFORNIA BLACK RICE AND BEAN SALAD
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CALIFORNIA BLACK RICE AND NAVY BEAN SALAD

This delicious wholesome plant based salad is a wonderful side dish to serve with grilled meats or to serve at any buffet party.  This bean and rice salad is nutritious and packed with fiber suitable for those who are following a gluten free diet or are strictly vegetarians.  What I love most about this salad is that it is so versatile.  Feel free to easily swap out the beans and rice for other varieties as well.  Happy cooking!

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INGREDIENTS


2 cups of cooled cooked cooled California Black Rice

540 mls of navy beans (if using canned be sure to

drain and rinse)

1/4 cup of thinly sliced sun-dried tomatoes

1/2 cup of chopped fresh parsley 

1 shallot, thinly sliced

1 1/2 tablespoons of extra virgin olive oil

Juice of 1 lemon

1 teaspoon of ground sumac

1 1/2 tablespoons of white wine vinegar 

1/2 teaspoon of salt




DIRECTIONS


In a small bowl add your rice, beans, sun-dried tomatoes, parsley and shallots and gently stir all together. 

In a separate bowl whisk together your olive oil, lemon juice, white wine vinegar, sumac and salt.  

Add your dressing to the beans and rice and stir well together.  

Refrigerate until you are ready to serve.  This can be stored in an airtight container in the fridge for a few days and makes a great option for the lunch box.  








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