Ingredients
½ cup precooked brown rice (can use cold, or reheated if desired; see note)
1 cup organic spinach (chopped)
½ cup frozen organic corn kernels (warmed in a bowl with boiled water, and then drained)
½ cup black beans (rinsed and drained, see note)
½ cup orange cubed (or mandarin orange segments)
1 tbsp sesame seeds (or chopped cashews)
3 tbsp 24 Carrot Dressing
Directions
1
Place all salad ingredients to a bowl, arranging in sections or distributing ingredients as desired.
2
Drizzle on 24 Carrot Dressing.
3
Serve.
Chef's Notes
Rice
Feel free to substitute another cooked grain here, such as quinoa, buckwheat, or millet.
Beans Note
A ½-cup measure of black beans is about one-third of a standard can (14 or 15-oz). If you want to use another cooked bean, some options are chickpeas, kidney beans, white beans, or adzuki beans.
Recipe from Plant-Powered Dressings by Dreena Burton adapted for WHOLE Life Club (WLC)
Ingredients
½ cup precooked brown rice (can use cold, or reheated if desired; see note)
1 cup organic spinach (chopped)
½ cup frozen organic corn kernels (warmed in a bowl with boiled water, and then drained)
½ cup black beans (rinsed and drained, see note)
½ cup orange cubed (or mandarin orange segments)
1 tbsp sesame seeds (or chopped cashews)
3 tbsp 24 Carrot Dressing
Directions
1
Place all salad ingredients to a bowl, arranging in sections or distributing ingredients as desired.
2
Drizzle on 24 Carrot Dressing.
3
Serve.
