Cool Rice and Beans Salad - alive magazine

Ingredients

• 2 Tbsp (30 mL) reduced-sodium soy sauce or tamari sauce
• 1/4 cup (60 mL) grapeseed oil
• 1 garlic clove, finely minced
• 2 cups (500 mL) cooked jasmine or basmati rice, cooled
• 1/2 cup (125 mL) soybean sprouts
• 1 cup (250 mL) cooked beans of your choice (pinto, black, navy)
• 2 cups (500 mL) packed baby spinach leaves, washed
• 3 celery stalks, thinly sliced diagonally
• 1 cup (250 mL) sliced fresh mushrooms
• 1/2 cup (125 mL) diced red pepper
• 2 green onions, thinly sliced diagonally
• 1/2 cup (125 mL) nuts or seeds of your choice