Herbed Rice and Bean Salad

As summer approaches it’s nice to have a selection of salad recipes to choose from.

Ingredients
1 cup uncooked rice
1 and 3/4 cup water
1 can of kidney beans (398ml)
1/4 cup finely chopped basil
1/4 cup finely chopped parsley
1/4 cup finely chopped cilantro
3 Tbsp finely chopped oregano
2 small garlic cloves finely diced
3 chopped green onions
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/4 cup red wine vinegar
1/4 cup canola oil

Directions
Add rice and water to a pot and bring to a boil. Turn heat to low and steam rice until fully cooked. Place in a large bowl and allow to cool.

While waiting for the rice to cool, chop all the herbs and place into a small bowl.
Add the salt and peppers.

Mix together the oil and vinegar. pour over the chopped herbs and mix well. Set aside for 10 minutes for the flavours to meld.

Once the rice is cool, rinse the kidney beans, drain and add to bowl of rice. Add the chopped green onions and garlic. Add the herb mixture. Toss the ingredients to mix well.

Refrigerate until ready to serve.