Tangy Bean Salad
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can chickpeas, rinsed and drained
1 (15-ounce) can corn or kernels from 2 cobs corn
1 cup organic brown rice (optional)
1/2 cup cooked long-grain wild rice
1 carrot, diced
1 carrot, peeled and shredded
1 green bell pepper diced
1 orange bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
5 tablespoons apple cider vinegar
4 tablespoons olive or safflower oil
3 tablespoons lemon juice or 1/2 fresh squeezed
1 to 2 tablespoons dill, to taste
4 cloves garlic, minced
1/2 (12-ounce) package extra firm tofu with herbs, 1/4" cubes (optional)
1. In a bowl, combine black beans, chickpeas, corn, brown rice, wild rice, diced carrot, shredded carrot, green bell pepper, orange bell pepper, red bell pepper, and yellow bell pepper.
2. Sauce: In another bowl, whisk together apple cider vinegar, olive oil, lemon juice, dill, and garlic. (This tastes very strong on it's own but is muted by the rice.)
3. Pour sauce over bean mixture and toss to coat. Gently toss in tofu. Add more sauce if necessary for flavor.
Thanks for trying, and remember, Think Healthy, Eat Veggies.