Bean and Rice Salad

By Cathe Olson

Here's a salad that requires a minimum of cooking—you can cook in the morning when its cool and then have it for ready for dinner.

2 cups cooked black or kidney beans

2 cups cooked brown rice

1 cup corn kernels (fresh or frozen)

4 green onions, sliced

1 carrot, shredded

1/4 cup chopped fresh cilantro or parsley

Grated peel of 1 orange

Asian Citrus Dressing:

Juice of 1 orange (about 1/3 cup)

Juice of 1 lemon (about 3 tablespoons)

2 tablespoons toasted sesame oil

2 tablespoons olive oil

1 tablespoon soy sauce

2 teaspoons honey, brown rice syrup, or agave nectar

Combine beans, rice, corn, green onions, carrot, cilantro or parsley, and orange peel in large bowl. Whisk together dressing ingredients. Pour over salad and toss gently until coated. Refrigerate at least 1 hour. It’s even better if it sits overnight.

Makes 6 to 8 servings