I’ve been making a variation of this amazing salad for many years. No matter who I make it for, whether they are health nuts or not, everyone loves it. Nothing makes me happier than feeding my family and friends something they enjoy and seeing them go for seconds. The combination of brown rice, navy beans and greens makes this a real “stick to your ribs” dish but won’t leave you feeling stuffed. The simple dressing has just the right amount of flavour to let the salad ingredients really shine.
This is a wonderful side dish to my Rosemary and Thyme Roasted Chicken with Baby Potatoes, or serve it on its own as a vegetarian main with Roasted Pear and Parsnip Soup with Kale Chips.
Excerpted from The Joyous Cookbook by Joy McCarthy. Copyright © 2019 by Joy McCarthy. Published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
The Social Daily at 1pm ET on CTV