Red Bean and Cashew Salad – Vermont Organic Farm | Cedar Circle Farm & Education Center

Ingredients

• 2 cups long or short grain brown rice cooked
• 1 cup kidney beans cooked
• 1/2 cup whole roasted cashews
• 3 whole scallions
• 2 stalks or 1 small bulb celery or celeriac
• 1/2 bunch kale
• handful fresh parsley leaves
• 2 Tbsp lemon or lime juice freshly squeezed
• 1 Tbsp brown rice vinegar
• 2 cloves garlic
• salt and pepper to taste
• 2 Tbsp extra virgin olive oil