Quantcast Shiitake and Bean Power Salad | NFCA
Skip Navigation Links

Shiitake and Bean Power Salad


Allergic Living logo


Courtesy of Allergic Living and Chef Simon Clarke

Serves 4-6.

Bean Rice Salad



  • 4 cups cooked brown rice
  • 1 can each, Borlotti, pinto and Cannellini beans*, drained and rinsed OR 1½ cups cooked dry beans (Pre-soak according to package directions.)
  • 1 cup shiitake mushrooms, sliced
  • 1 red pepper, diced
  • 1 cup celery, diced
  • 1 clove garlic, minced
  • 1 cup cucumber, diced
  • 1 apple, diced


  • 1 cup olive oil
  • 1 ⁄ 2 cup white wine vinegar
  • 1 tbsp. brown sugar
  • 1 tsp. gluten-free Dijon mustard
  • 2 medium tomatoes, seeds and skin removed
  • 1 jalapeño pepper, halved, seeds removed
  • 1 tbsp. fresh oregano
  • 2 green onions, roughly chopped
  • 2 garlic cloves
  • 1 tsp. each, salt and pepper


1. Combine all salad ingredients.

2. For dressing, place all ingredients into a blender. Blend on high for 30-40 seconds.

3. Pour dressing over salad, toss. (This salad can be made up to an hour in advance.)

*Note: It’s fine to substitute other beans of your liking. Beans come in a wide variety of healthy choices.

  • Have you or your family members been diagnosed?
    Complete our celiac disease symptoms checklist today to find out if you are at risk of having celiac disease or non-celiac gluten sensitivity ('gluten sensitivity').  We can help improve your quality of life!
  • Stay Informed!
    Join our monthly newsletter to receive news, updates, and tips for healthy gluten-free living and information about celiac disease. Sign-up for the monthly e-mail newsletter