Mediterranean Bean & Rice Salad

Ingredients

Rice

• 1 cup |200 dry basmati white rice
• 1 1/2 cup | 360 ml water
• pinch of salt

Vinaigrette

• 1/2 cup | 120 ml extra virgin olive oil
• 3 tablespoons |45 ml lemon juice
• 1 teaspoon | about 3 cloves garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt and pepper each + more to taste

Salad

• 1 can | 15 oz cannellini beans, drained and rinsed
• 1 medium carrot, grated
• 1/4 cup red onion finely diced
• 2 cups cherry tomatoes, cut into quarters
• 3 green onions, sliced
• 1/2 cup parsley, chopped (measure after chopping)
• 1/4 cup pepitas (hulled pumpkin seeds)

Instructions

Rice Prep

1. Add the rice, water and pinch of salt to a small pot over a high heat. Set the heat to high and bring the rice to a boil.
2. Once boiling, turn the heat down medium or medium-low to maintain a gentle simmer. Add a fitted lid and let cook about 10-12 minutes until the liquids have mostly evaporated.
3. Keep the lid on, but remove the rice from the heat. Set aside for about 5 minutes then remove the lid and fluff up the rice.

Salad Prep

1. Make the Vinaigrette: Combine all of the vinaigrette ingredients in a small cup or jar and whisk until well combined. Taste and season with more salt, pepper and lemon juice as needed. Set aside.
2. Prepare the remaining salad ingredients as needed: grate the carrots, dice the tomatoes, chop the parsley and green onions and drain the beans.
3. Combine: Once the rice has been cooked and slightly cooled, add it to a large salad bowl along with the beans, onions, parsley, tomato, carrot, feta and seeds. Toss to combine.
4. Add dressing: Pour the vinaigrette over the the salad and toss again until everything is well coated in dressing. Taste the salad and season as you see fit and enjoy.
5. Leftovers: Store leftovers covered in an airtight container in the fridge for up to 5 days.