Bean and Brown Rice Salad

A light, fresh taste with just a hint of sweetness, this protein-packed Bean and Brown Rice Salad is vegetarian-friendly and is a quick and easy side or main. 20 minutes from start to finish and you're good to go! Great for summer picnics or a quick weekday lunch too!

📝 Ingredients

• 4 cups brown rice, (cooked and cooled (any rice will do - basmati, white, brown, etc.))
• 1 can white kidney beans, (rinsed and drained (19 ounces))
• 1 can red kidney beans, (rinsed and drained (19 ounces))
• 1/4 cup green onions, (thinly sliced)
• 1/4 cup parsley, (chopped)
• 1/2 cup roasted red peppers, (chopped)
• 1 tablespoon rice vinegar
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

👨‍🍳 Instructions

1. 1Start by whisking together the sauce and seasoning ingredients into a bowl until well incorporated - these ingredients would include the vinegar, olive oil, honey, salt and pepper. Set aside.
2. 2In a large bowl, stir together the red and white beans, rice, green onion, parsley and roasted red peppers.
3. 3Pour the sauce/seasoning mixture over the beans and rice and toss well to coat.
4. 4Cover and refrigerate for at least one hour. When ready to serve, lightly toss once again.