Brown Rice Salad

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 1/2 cups brown rice
• 250 g cherry tomatoes, quartered
• 1 lebanese cucumber, quartered legthwise & sliced
• 3 spring onions, thinly sliced
• 420 g mexican beans or 420 g kidney beans, drained
• 1/3 cup parsley, chopped
• 1/3 cup cashews, toasted
• 2 tablespoons sunflower seeds, toasted
• 1 1/2 tablespoons olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon sugar

Recipe

• 1 place rice & 3 cups water in a saucepan & bring to the boil. reduce heat and cover, simmer for 25-30 mins or until rice is cooked. stand, covered for 10 mins, uncover & cool, transfer to a bowl & chill until needed.
• 2 add vegetables, beans, parsley, nuts & seeds to rice; lightly toss to combine.
• 3 whisk together remaining ingredients and drizzle over salad, toss lightly & serve.