Rainbow Salad with Honey Mustard Sauce

blog.eatplant-based.com

Nicole Waters Almaraz

subheading: Rainbow Salad:

2-½ cups brown rice, cooked

1 15-oz can red kidney beans rinsed and drained

1 15-oz can chickpeas rinsed and drained

1 15-oz can black beans rinsed and drained

1 cup frozen corn nibblets thawed

1 cup frozen green peas thawed

¼ cup red onion, chopped

¼ cup pimento chopped

2 Tbsp black olives chopped

2 Tbsp fresh cilantro chopped

1 cup Honey Mustard Dressing (recipe below)

½ tsp Tabasco sauce optional

Salt & Pepper to taste

subheading: Honey Mustard Dressing:

½ cup low-fat mayo (recipe below) or non-dairy Veganiase

1 to 2 Tbsp ground yellow mustard or less

1 Tbsp honey dijon or a brown mustard/brown sugar mixture (vegan)

2 Tbsp honey or Honee Bee-Free link to Bee-Free Honee below

½ Tbsp lemon juice

½ tsp smoked paprika

Directions at blog.eatplant-based.com

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