Wild Rice & Mixed Bean Salad

After a year of fresh French baguettes, it’s proving tough to revert to a humble sarnie. So my search for delicious alternatives, as well as the ever-present protein-seeking, brought me to this. This dish has almost the same principles as a tabbouleh… except it’s completely different. I used wild rice to make it more interesting, but feel free to use basmati or long-grain if that’s all you have on hand. And bean-wise, either use the same variety or different. Either canned or save some pennies by soaking the dried ones for 8-12 hours and then cooking for an hour as per the packet instructions. Make sure all ingredients are cold when it’s time for them to go into the mix.

(serves 3, or keeps in the fridge so you have enough for 3 days)

1 tsp lemon juice

1/2 cup olive oil

1/4 cup red wine vinegar (I used white but added a splash of red wine)

1 tbsp sugar

1 clove garlic, minced

1 tsp salt

1 tsp ground cumin

1 tsp chilli powder

1/2 tsbp pepper

  1. Mix all of these dressing ingredients together; set aside

3 cups cooked rice

2 cups beans (I used pinto)

1 red pepper, chopped

1 onion, chopped

  1. Mix all of these other ingredients together, then pour the dressing in and toss/stir to coat

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