Brown Rice Salad with Lime-Cumin Vinaigrette | Riceland

Ingredients

• 1 1/2 cups uncooked Riceland Brown Rice
• 2 zucchini or yellow squash, ends trimmed, shredded
• 1 (15.5-ounce) can black beans, drained and rinsed
• 4 radishes, shredded
• 4 green onions, thinly sliced
• 1/2 cup minced fresh cilantro
• Salt and pepper
• 1/4 cup roasted pepitas
• 6 Tablespoons canola oil
• 6 Tablespoons freshly squeezed lime juice
• 1 Tablespoon honey
• 2 teaspoons ground cumin
• 1 teaspoon ground chipotle