VEGAN BEANS AND RICE SALAD

This recipe has been adapted from a Mayo Clinic recipe.

It is a healthy recipe and has no cholesterol.

I made it today for the very first time and it was very good.  I know I will make it again over the summer.     It serves about 10 main dish servings and would go a long way as a side dish.

Ingredients:

1 1/2 cups uncooked brown basmati rice

3 1/4 cups water

1/2 cup chopped fresh flat parsley

1/2 cup chopped shallots

15 oz. can unsalted and well rinsed and drained can garbanzo beans

15 oz. can unsalted and well-rinsed and drained red kidney beans

1/3 cup olive oil  (You can double this dressing of olive oil and rice vinegar to have a little extra for the next day to freshen up any leftover rice).

1/2 cup rice vinegar, depending on you taste as you might like an extra teaspoon or so

dash salt

freshly ground pepper

Directions:

Put the rice and water into a stockpot.  Cover and cook over medium heat until the rice is tender, about 45-50 minutes.  While the rice is cooking, chop the parsley and the shallots.  Rinse and drain the two cans of beans and set aside.  Into a 2 cup measuring cup add the olive oil and rice vinegar, then add the salt and pepper and whisk to mix.  Allow the rice to cool about 10 minutes and then place into a large bowl.  Add the parsley, shallots and dressing then stir to combine.

You can serve immediately or cover with plastic wrap and place the bowl into the refrigerator or store in a container.  This is a heart healthy recipe.