Sushi Rice and Bean Salad

Experimenting with vegetarian meals can be fun as they are always colorful and fresh. I’ve got Sushi Rice in the rice cooker, search cupboard and fridge and came up with this little gem. The entire family enjoyed it and i’ve named it Sushi Rice and Bean Salad it is a tasty, hearty “kind of vegetarian” lunch or dinner option.

Sushi Rice and Bean Salad

INGREDIENTS

1 CUP SUSHI RICE (COOKED)

1 CUP RED KIDNEY BEANS (Cooked or from the can)

4 OUNCES WHITE CHEDDAR (DICED)

2 SMALL BABY CUCUMBER (DICED)

6 YELLOW CHERRY TOMATO (QUARTERS)

3 GREEN OLIVES (SLICED)

1 TABLESPOON RED BELL PEPPER (FINELY CHOPPED)

(INGREDIENTS FOR DRESSING)

COMBINE AND MARINATE (5-10 MINUTES)

1/2 RUBY RED APPLE (DICED)

1 TEASPOON CILANTRO

1 TEASPOON VINEGAR

1 TABLESPOON OLIVE OIL

SALT TO TASTE

DIRECTIONS

  1. Combine all ingredients

  2. Mold and serve with fresh avocado slices