Vegan Asian Rice Salad

Name: Vegan Asian Rice Salad
Yield: 1 serving
Cuisine: American
Ingredients: 2 cup White rice (I prefer sushi rice); 1 cup Black beans; 2/3 cup Cilantro; 1/3 cup Parsley; 1 dash Chives; 1/2 Avacado; 1 Ginger soy sauce

Autumn McComas @cook_3095919

Making simple vegan dinners for the simple individual

Autumn McComas @cook_3095919

Making simple vegan dinners for the simple individual

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Ingredients

1 serving

2 cupWhite rice (I prefer sushi rice)
1 cupBlack beans
2/3 cupCilantro
1/3 cupParsley
1 dashChives
1/2Avacado
1Ginger soy sauce

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Steps

1

Cook rice pinto beans before hand. I prefer to make these in the morning if I'm using this recipe for supper. Like most of my recipes I prefer to cook my grains and beans in bulk so I can use them for multiple dishes thought out the week.
2

Rice: Cook rice 1 part rice and two parts water. Bring to a boil and simmer for 20min.
3

Beans: bring beans to a boil and let simmer for at least two hours. Occasionally taste check. I prefer my beans a bit on the harder side since I use them in salads and Buddha bowls.
4

Finely chop parsley and cilantro
5

Add avocado
6

Mix everything together and add ginger soy sauce (I buy mine at whole foods but you can use and sweet Asian sauce or marinate. Teriyaki, orange, ect.)