Warm Rice and Bean Salad

By devogirl

Ingredients

• 1 1/2 cups brown basmati rice, toasted in a dry skillet over low heat for 2 to 3 minutes
• 2 cups cooked navy beans, or one 15-ounce can, drained and rinsed
• 1/4 up plus 2 tablespoons balsamic vinegar
• 1/4 cup brown rice syrup
• Zest and juice of 1 lemon
• 1 cup thinly sliced green onion (white and green parts)
• 2 tablespoons minced tarragon
• 1/4 cup minced basil
• Salt and freshly ground black pepper to taste
• 4 cups packed baby spinach

Preparation

Step 1

Rinse the toasted rice under cold water and drain. Add it to a pot with 3 cups of cold water. Bring it to a boil over high heat, reduce the heat to medium, and cook, covered, for 45 to 50 minutes, or until the rice is tender.

While the rice is cooking, add the beans, balsamic vinegar, brown rice syrup, lemon zest and juice, green onion, tarragon, basil, and salt and pepper to a large bowl and mix well. When the rice is finished cooking, add it to the bowl and mix well. Divide the spinach between four plates and spoon the salad on top.