Summertime Brown Rice Salad
Vegan recipe for summertime brown rice salad.
Keywords
- vegan
- vegetarian
- recipe
- summertime
- brown-rice
- brown rice
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.vegannook.com.
Cooking tools:
- Serving bowl
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Peeler
- Baking sheet
- Oven
- Skillet
- Spoon
- Refrigerator
- Airtight container
Ingredients
- 3 cups cooked brown rice, cooled
- 1/2 cup lightly toasted walnuts, coarsely chopped
- 1/2 red or green bell pepper, cored, seeded, and diced
- 1/2 yellow or orange bell pepper, cored, seeded, and diced
- 1 cup fresh or frozen corn kernels, blanched or raw
- 1 tomato, diced
- 1 small cucumber, peeled, seeded, and diced
- 1/2 cup red onion, diced
- One 15-ounce can of kidney beans, drained and rinsed
- 1/4 cup chopped fresh parsley
- 3 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon stone-ground mustard
- 1 tablespoon agave nectar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon hot sauce
- freshly ground black pepper
- 3 tablespoons extra virgin olive oil
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