THE NICEST RICE

3 Beans and Brown Basmati Rice Salad

Easy Cooking, Great Results

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INGREDIENTS

  • 1 Cup Della Basmati Brown Rice
  • 1 15oz Cannelini bean
  • 1 15oz Red Kidney beans
  • 1 10oz Black beans
  • 1/2 medium onion
  • 1 medium cucumber
  • 3 tablespoons drained capers
  • Few springs of cilantro
  • 3/4 teaspoon dried oregano
  • 1/4 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 1 to 2 teaspoons honey or maple syrup, optional
  • 3/4 teaspoon salt, to taste
  • 1/4 teaspoon black pepper

Step 1

  • Prepare Della Basmati Light Brown Rice according to the package directions. Let it cool completely.

Step 2

  • Dice the onion and cucumber, and chop the cilantro.

Step 3

  • In a large bowl, mix together vinegar, olive oil, honey or maple syrup, mustard, salt, and pepper. Taste the dressing and adjust the seasoning or sweetness as needed.

Step 4

  • Add the beans, onion, cucumber, cilantro, capers, and dried oregano to the bowl. Toss everything until it’s well coated. Cover the bowl and refrigerate for at least an hour to let the beans soak up the dressing. Serve and enjoy!