Vegan Salads 101
Brown Rice Salad
This is made from a weekend of vegan LEFTOVERS...
Brown Rice and Beans from Mexican Night represent the backdrop for this satisfying luncheon or dinner salad.
cold cooked brown rice
cooked cold pinto or black beans
1/2 English cucumber, diced
lettuce for base
salsa or favorite salad dressing
plates for serving
In a large bowl measure out one cup of rice for each person you plan to serve.
Add 1/2 cup cooked beans for each person.
Add diced cucumber and leftover salsa.
Mix together and taste... season with sea salt and black pepper.
Add a small amount of your favorite dressing or salsa to your taste specifications.
On individual serving plates create a bed of greens as the base.
Scoop one to one and a half cups of the rice mixture in the middle of the lettuce greens.
Garnish the edged with olives and cherry tomatoes.
Serve with tortilla chips or crackers.