| Ingredients (use vegan versions):
3 cups pre-cooked brown rice (chilled)
1 can kidney beans (drained)
1 can garbanzo beans (drained)
1 can green beans (drained)
1 small can sliced olives (drained)
1 small red onion (finely chopped)
2 tablespoons minced garlic
vinagrette dressing (or see below)
Directions:
Add chilled brown rice*, beans and olives to a large salad bowl.
Chop red onion and add to bowl.
Add approx. half cup of dressing to bowl and stir to coat evenly.
Serve immediately (at room temperature) or chill prior to serving. (Will hold well for a few days in the fridge.)
For my favorite dressing, mix:
1/4 cup olive oil
1/8 cup balsamic vinegar
1 teaspoon vegan Dijon mustard
Italian seasonings
garlic salt and pepper (to taste)
*can substitute 3 cups corkscrew pasta for rice
Serves: 8-10
Preparation time: 5-10 min |