Ingredients:
- 1 package of
Lundberg Jubilee wild rice, cooked
- 1 can of Eden
Aduki beans
- 1 handful of
cilantro chopped
- 2 stalks of
celery, diced into small pieces
- 2 medium
carrots, diced into small pieces
- 3/4 cup dried
cranberries
-3/4 cup raw
pumpkin seeds
Dressing:
- juice from two
limes
- 2 Tablespoons
olive oil
- 2 Tablespoons
rice vinegar
- 2 squirts of
agave nectar
- 1/2 teaspoon
of cumin
- dash of salt
- dash of pepper
Directions:
Cook rice
according to package instructions. Allow to cool (I often cook it the night
before I make the salad). Mix all of the ingredients well. Prepare the dressing
and pour over the salad and mix well again! That was easy!
