This Brown rice salad is a complete meal in itself with nutty texture of the brown rice and goodness of rainbow vegetables. Perfect for meal prep in all seasons lunch or dinner.
Course Dinner, Lunch
Cuisine Indian
Keyword Gluten Free, Soy Free
Ingredients
2ears cornhusked
1cupcooked brown rice
ΒΌcuppepitas
1can red kidney beansdrained and rinsed
2carrotsfinely chopped
1Stick celeryfinely chopped
1cupshallotschopped into 1 inch pieces
1small chiliseeds and rib removed, diced
1clovegarlicfinely chopped
3tablespoonschopped fresh coriandercilantro
Tamarind Dressing:
3tbspcup olive oil
2tablespoonstamarind paste
1tablespoonlemon juice
1tbspsugar or equivalent of agave nectar
2clovegarlic crushed or finely chopped
1cmroot ginger finely chopped
1teaspooncumin powder
salt and pepper to taste
Instructions
Tamarind dressing:
Put all ingredients into a jar with a lid and shake well to blend.
Brown rice summer salad:
In a large saucepan, put corn cobs and enough water fully cover corn. Cook on high heat for 8-10 minutes.
Let cool and remove corn kernels from the cob.
Put green beans in a heat-resistant bowl and pour boiling hot water, keep for a minute and drain.
Add corn, green beans, brown rice, beans, carrots, celery, chilli, and shallots to a large bowl.