Serve this grain and bean salad over fresh lettuce leaves, or place a spoonful in each leaf and eat "wrap style." Try adding diced cucumbers, red bell peppers, or any other vegetables you desire to this recipe. Garnish each serving with toasted sunflower seeds. Salad can be stored in an airtight container in the refrigerator for up to 5 days.
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Ingredients
- 4 cups long grain brown rice cooked
- 3 cups adzuki beans cooked
- 4 large carrots diced
- 4 green onions sliced into rounds
- Small handful of fresh dill finely chopped
- butterhead lettuce
- toasted sunflower seeds
Dressing
- 4 tablespoons extra virgin olive oil
- 3 tablespoons raw apple cider vinegar
- 2 to 3 tablespoons honey
- 1 teaspoon Herbamare or salt to taste
- 1 large garlic clove crushed
Ingredients
Dressing
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Instructions
- Place all ingredients for the salad into a large bowl. Set aside.
- To make the dressing, place all ingredients into a glass jar with a tight fitting lid and shake well.
- Pour dressing over salad and toss together. Serve over lettuce leaves and garnish with toasted sunflower seeds and avocado slices if desired.
Recipe Notes
Recipe from http://www.nourishingmeals.com/2009/06/dilled-adzuki-bean-and-rice-salad.html.