|So tasty for potlucks! Plus if you bring this, you'll know there'll at least be one yummy thing to eat.|
I made this with fancy brown rice.
I've been going through pakupaku.info, trying to convert the recipes to a more friendly and easier to use blog format.
Which reminded me of this salad--one of my favorite things to eat ever. I don't make it a lot, 'cuz it's sorta calorie dense, and I love it so much I sorta eat it mindlessly with my eyes rolled back into my head, but today I got the bright idea to make it with my beloved Seven Sources oil, so it's super EPA-EFA-DHA rich.
adapted from pakupaku
makes about 7 cups
What You Need:
3 cups cooked brown rice, warm
1 can white beans, 15oz
1 can red kidney beans, 15 oz
2-3 green onions, minced (white and green)
1/2 cup chopped parsley or cilantro
1/2 red pepper, diced (optional)
2 1/2 tablespoons extra virgin olive oil
2 1/2 tablespoons Seven Sources or Udos Oil
3 tablespoons lemon or lime juice
2 tablespoons brown or coconut sugar
2 tablespoons apple cider vinegar
pickled jalapeno--to taste (I used 1)
1 teaspoon ancho chili powder
1 teaspoon chipotle chili powder
1 teaspoon ground cumin
1 1/2 teaspoons salt
What You Do:
1. In a large bowl, combine the warm rice, beans, green onions, cilantro, and optional red pepper.
2. In a blender, whiz together the remaining ingredients to make a dressing.
3. Dress the rice (you might only want to use 3/4 of the dressing) and EAT!
P.S. I LOVE this salad with hominy in it, but I had none in the ol' pantry.