Summer Rice and Bean Salad
Hot weather calls for cool foods. This dish tasted better the next day after it marinated in the citrusy dressing!
Ingredients
- 1 cup rice (white or brown)
- 2 carrots, shredded
- 1 can each garbanzo and kidney (or black) beans. Reserve the liquid from the garbanzo beans, rinse the beans.
- 3 scallions, sliced
- 2 cloves garlic, diced (sauté first if you do not like the strong flavor)
- Handful of fresh cilantro or parsley, chopped
- Juice of 1 lime
- Juice of half an orange
- 1/4 cup white balsamic vinegar
- 1 teaspoon cumin
- Salt and pepper to taste.
Instructions
Cook the rice and cool (salt your rice as usual) While rice is cooling, sauté the garlic in some vegetable broth. For the dressing, place the liquid from the garbanzo beans (it's called aquafaba) in a bowl, add the juices from the lime and orange, the vinegar, cumin, salt and pepper. Whisk until blended and frothy. When rice is cooled, place in large bowl. Add the carrots, cilantro or parsley, onions, garlic and dressing. Toss together until well blended. Enjoy!
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