Fresh Herb, Rice and Bean Salad

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Fresh Herb, Rice and Bean Salad

 

2 cups cooked brown rice, preferably brown basmati

1 cup cooked kidney beans or one 8 3/4 ounce can, drained and rinsed

1/4 cup sliced pepperoncini jar peppers

1/3 cup red onion, sliced into thin rings and quartered

2 tablespoons rice vinegar

1 tablespoon extra virgin olive oil

1 medium Roma tomato, chopped

1/2 teaspoon dried oregano, crushed

1/4 cup fresh basil, julienned

3 tablespoons fresh cilantro, chopped s

alt, to taste

fresh cracked black pepper, to taste

1/4 cup grated Parmesan or Romano

 

Reheat the rice until just warmed through. Pour the warm rice in a mixing bowl

and add all ingredients except for 1 tablespoon of the julienned basil and half

of the grated cheese. Toss thoroughly. Let the mixture sit anywhere from 5

minutes to 1 hour. Serve topped with the remaining basil and grated cheese and

an extra crack of pepper

 

 

 

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