Confetti Bean And Rice Salad

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/2 cup olive oil or 1/2 cup salad oil
• 3 tablespoons vinegar
• 1 tablespoon prepared mustard or 1 tablespoon dijon mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 teaspoon dried onion, minced (or 1/2 teaspoon if using granules)
• 1/4 teaspoon dried garlic granules (or 1 small clove, very finely chopped)
• 1 (15 ounce) can red kidney beans, drained
• 2 cups brown rice, precooked
• 1 cup cherry tomatoes or 1 cup grape tomatoes
• 1 cup parsley or 1 cup cilantro, finely chopped
• 1/2 cup carrot, chopped into size of kidney beans
• 1/2 cup yellow bell peppers or 1/2 cup orange bell pepper, chopped into size of kidney beans
• 1/2 cup cheddar cheese, cut into cubes size of kidney beans
• 1/3 cup red onion, finely chopped

Recipe

• 1 whisk all dressing ingredients together. set aside.
• 2 combine all salad ingredients and toss in vinaigrette. taste and adjust seasoning, adding more salt and vinegar, if you feel it necessary.
• 3 allow salad to marinate in refrigerator for 1/2 an hour before serving. toss again before serving.