Starkel Nutrition

Dilled Adzuki Bean and Rice Salad

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.

Ingredients

4cups long grain brown ricecooked
3cups adzuki beanscooked
4 large carrotsdiced
4 green onionssliced into rounds
Small handful of fresh dillfinely chopped
butterhead lettuce
toasted sunflower seeds

Dressing

4tablespoons extra virgin olive oil
3tablespoons raw apple cider vinegar
2 to 3tablespoons honey
1teaspoon Herbamareor salt to taste
1 large garlic clovecrushed

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.