Brown Rice Salad with Dill, Beans and Orange Dressing

¾ cup brown rice, cooked

2 cups green beans or haricot vert, cut into one-inch pieces. You can use frozen.

1 cup button or crimini mushrooms, sliced

2 cups frozen or canned lima beans (use any other bean as a substitute. Chickpeas or red kidney beans would be great in this)

1 small onion, thinly sliced

1 tsp coconut oil

1 cup fresh dill, thick stems removed, leaves chopped

subheading: Dressing Ingredients:

1 tbsp coriander seeds

1 tsp cumin seeds

1 tsp red pepper flakes

1 tsp ground black pepper

Juice of one large orange (about ½ cup)

2 tbsp balsamic vinegar

10 cashew nuts

Salt to taste

Directions at holycowvegan.net

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