CALIFORNIA BLACK RICE AND NAVY BEAN SALAD
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
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.