Fiesta Rice Salad

Ingredients

• 3 cups goldenrod rice (aka yellow brown rice) (homemade is best! Check this technique and sub brown rice for oats - chill the rice for 15 minutes in the freezer after making)
• 1 large or two small cans black beans, drained
• 1 calabaza squash, diced
• 1 cup mushrooms, diced
• 1 carrot, diced small
• ½ red onion, diced
• ½ red pepper, diced
• 12 -1 4 green beans, chopped
• 1 handful cilantro, chopped
• 4 scallions, chopped
• 1 avocado, very firm, chopped
• 1 tomato, chopped

marinade:

• 2 tablespoons soy sauce
• 1 clove garlic, minced
• dash sugar
• dash cumin

dressing:

• Juice of 2 limes
• 1 tablespoon olive oil
• Dash cumin
• 4 cloves garlic, minced
• Salt, to taste
• 1 tablespoon sugar or maple syrup
• Freshly ground black pepper

Directions

Marinate your mushrooms, zucchini, carrots and green beans in the marinade for 20-30 minutes. Drain and discard marinade.

Combine the remaining ingredients in a large bowl and add dressing. Toss very well, cover, and chill for at least an hour. Like curry, this dish is best served the next day, as the flavors meld and soak each other up.

Complete meal in a bowl - shred some romaine or spinach, dollop of salad, hot sauce, perfect. Although maybe not for baby tongues - leave off the 'sauce for the little 'uns!

Recipe Courtesy:  No Face Plate