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Shiitake and Bean Power Salad

 

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Courtesy of Allergic Living and Chef Simon Clarke

Serves 4-6.

Bean Rice Salad

Ingredients:

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

Dressing

  • 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

Directions:

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.

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