Courtesy of Allergic Living and Chef Simon Clarke

Serves 4-6.

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.