Nutrition meets flavor in our Brown Rice & Red Beans Salad
Ingredients
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1 cup cooked brown rice (cooled to room temperature)
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1 cup cooked red kidney beans (if using canned beans, drain and rinse them)
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1 small red bell pepper & yellow bell pepper (diced)
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1/2 cup cucumber, diced & 1-2 garlic cloves, minced
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1/4 cup red onion, finely chopped
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1/4 cup fresh cilantro (coriander) leaves, chopped
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2 tablespoons olive oil & lemon juice
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1 teaspoon Dijon mustard (optional)
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Salt and pepper to taste
Preparation
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In a large bowl, combine the cooked brown rice, cooked red kidney beans, diced red and yellow bell peppers, cucumber, red onion, and chopped cilantro.
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In a separate small bowl, whisk together the olive oil, lemon juice, Dijon mustard (if using), minced garlic, salt, and pepper to make the dressing.
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Pour the dressing over the rice and bean mixture and toss everything together until well combined. Make sure the dressing coats all the ingredients evenly.
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Taste the salad and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
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Cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
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Before serving, give the salad a final toss and garnish with additional cilantro leaves, if desired.