½ cup vegetable broth
1” ginger, peeled & grated
1 clove garlic, minced
¼ cup white wine vinegar
½ teaspoon hot pepper sauce
1 teaspoon tamari or soy sauce
3 cups cooked brown rice
1 ½ cups black beans (or one 15 ounce can), drained & rinsed
1 small cucumber, peeled, seeded, quartered lengthwise, cut into ¼” thick slices
½ cup red bell pepper, diced
½ cup green onions, sliced
In a small saucepan, bring broth, ginger, and garlic to a boil. Stir in vinegar, pepper sauce, and tamari and remove from heat and let cool. In a large salad bowl, mix the remaining ingredients and top with the cooled dressing and toss. Cover and chill for up to 6 hours. Stir well before serving. Serves 4.
★★★★★ 5 out of 5 stars—Best ever!
Tangy, full-flavored, and extremely satisfying are just a few words that describe this salad. It can be served as a side dish as well as a main dish. White long grain rice may be used in place of the brown rice if desired. The photo features white rice but brown rice offers more nutritional value and tends to hold together a bit longer before getting soft, offering a better experience for eating leftovers–if there are any! Double the recipe to share with a group of folks. You’ll enjoy the unique nature of this one.