Cold bean & rice veggie salad
 
 
Ingredients
  • 3 cups cooked brown rice
  • 3-4 cups cooked beans ( I used a variety of pinto, kidney, black, yellow split peas, lima, and lentils) OR 2-3 cans of precooked beans, rinsed
  • 1 bag frozen yellow corn, thawed
  • 3-4 green onions, sliced
  • 1 can fire roasted diced tomatoes
  • ⅓ cup chopped cilantro
  • ¼ cup coconut oil
  • ¼ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon black pepper
  • feta cheese
Instructions
  1. In a large mixing bowl combine: cooked rice and beans, corn, onions, tomatoes and cilantro.
  2. In another smaller mixing bowl, whisk together oils, vinegar, sugar, garlic, salt, cumin, chili powder, and pepper.
  3. Taste and season accordingly.
  4. Pour dressing mixture over rice and beans and toss to coat.
  5. Store in the fridge for at least 2 hours before serving for best results.
  6. Add feta or any other cheese right before serving.
Recipe by The Holzmanns at http://hannahholzmann.com/cold-bean-rice-veggie-salad/