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Easy Rice and Bean Salad
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Ingredients (use vegan versions):
- 1-2 cups cooked rice (brown, white, whatever you like)
- 1 can corn, drained and rinsed
- 1 can ceci (chick peas), drained and rinsed
- 1 can other beans of your choice, drained & rinsed
- 1 onion, diced
- 2-3 cloves garlic, smashed or minced
- 1-2 stalks celery, sliced
- 1 carrot, julienned
- 1 tomato, diced -- or 1 can diced tomatoes, undrained
- cayenne pepper, salt, black pepper, cumin, paprika, lemon juice, etc for dressing
Directions:
Mix the rice, beans, and veggies together in a large bowl.
Top with the seasonings. Let it sit in the fridge for
awhile for the best flavor -- although it works all right if
you don't :-).
This version has kind of a mexican/southern
feel to it; you could make it more italian with oil,
vinegar, oregano, basil, etc; or oriental with sesame oil,
rice vinegar, soy sauce, ginger, etc. I basically came up
with this because I had a bunch of cans and some rice to use
up. This is great on a hot day for dinner -- very filling.
And the longer it sits, the better it gets. Enjoy!
Serves: 3-4
Preparation time: 15 min
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