Dilled Rice and Bean Salad

This makes a healthy and filling picnic lunch.

I added peas to Cynthia Lair’s simple recipe, and also soak the rice overnight for more nutrition, easier digestibility and softer texture. I like to cook dried beans as canned contains BPA and preservatives (unless you buy organic and BPA-free which gets expensive)… Just make sure you soak them long enough (over 8 hours) with a couple inches of water to cover; rinse; boil with lots of water and simmer until soft!

Salad
2 c cooked brown rice
1 1/2 c cooked kidney beans
1/4 c red onion, finely chopped
3/4 c peas

Dressing
olive oil
brown rice vinegar
umeboshi plum vinegar
2 tsp dried dill or 2 tbsp fresh dill

Soak and cook rice and beans(if using dried). I toss the peas in the pot of rice when the rice is just cooked.

Mix oil, vinegars, and dill with whisk. Pour dressing over rice, onion, and beans in a bowl and toss gently. Let set for a few hours before serving.

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