1
cup each of canned kidney, garbanzo and black soybeans, rinsed (or see below)
2 cups Basmati brown rice, cooked
1 cup green beans, washed with ends removed
1 cup cherry tomatoes, halved
¼ cup chopped red pepper
¼ cup chopped green pepper
2 stalks celery, chopped
Dressing:
8
shallots, chopped with green stems removed
Optional: sauté in a small amount of olive oil over medium
heat prior to using
4
tablespoons extra virgin olive oil
6 tablespoons red wine vinegar
2 teaspoons minced garlic
1 teaspoon minced ginger
1/3 cup fresh parsley or 1 tablespoon dried
Juice of ½ medium lemon
1 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1. Cut green beans into 1 inch lengths. Add to briskly boiling water
for 2-3 minutes, until bright green and slightly tender. Rinse with cold water
and set aside.
2. Combine dressing ingredients in a large bowl.
3. Add rice and beans to dressing ingredients. Mix well.
4. Add green beans, tomatoes, peppers and celery to rice and beans.
Fold in well.
5. Refrigerate salad for at least 2-3 hours to allow flavors to come
together.
6. Serve on a beautiful platter.
Note: You may replace canned beans with dried beans. Use 1/2 cup of dried beans for each 1 cup of canned bean. Rinse dried beans several times, then cover with water and soak overnight with a small piece of kombu (seaweed). Discard rinse water and cover with 1 inch of fresh water. Cook approximately 45 minutes—until beans are soft but not muchy. Dried pinto and black soy beans can be cooked together; garbanzo beans must be cooked separately. Other types of beans may be used in place of the beans listed above (cranberry beans, black beans, etc).
