Chopped Veggies, Rice and Bean Salad with Lemon Dressing

When May Wang lived with me, we totally went on a Macrobiotic, vegan health food kick. Now, I'm down from a kick to a toe nudge--at this point in my life, I cannot live without animal products, but I do love to eat and play with tasty vegetable based meals.

At that time, we volunteered for a friend who owned a Macrobiotic catering service and even listened to Neal D. Barnard speak about changing eating habits to control and even cure diabetes and other diseases. That's where we got this recipe.
1 15 oz. can of drained black eyed peas, or black beans
1/2 C or 3 stalks of green onions, finely sliced
2 celery stalks
1 medium tomato, diced
2 T finely chopped cilantro (or parsley)
1 1/2 C cooked brown rice, cooled (1/2 C uncooked)

1/4 C lemon juice
1 T olive oil
1/4 t salt
1-3 cloves of garlic, crushed (I like to eat garlic until it's seeping out of my pores so 3 or more is best)

Combine all the salad ingredients except for the brown rice in a strainer. When all the liquids have dripped away, put into a large mixing bowl.

In a smaller bowl, whisk the dressing ingredients and pour over salad. Toss gently. Chill 1 to 2 hours if time permits.

Great as a side dish to compliment something sweet since this is so acidic. Or, you can stuff this inside a tortilla. Anna and I dipped this burrito into a sweet chili hot sauce.

Makes about 5 C, adapted from Neal Barnard's Seminar

No comments: