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Allergy Safe Recipes

Shiitake & Bean Power Salad

Serves 4-6

Free of: All Top 8 allergens and gluten-free. (Contains mustard.)
Packed with: Soluble fiber, protein, iron, B vitamins, folate and more.


  • 4 cups (950 mL) cooked brown rice
  • 1 can each, Borlotti, pinto and Cannellini beans*, drained and rinsed OR 1 ½ cups cooked dry beans (Pre-soak according to package directions.)
  • 1 cup (250 mL) shiitake mushrooms, sliced
  • 1 red pepper, diced
  • 1 cup (250 mL) celery, diced
  • 1 clove garlic, minced
  • 1 cup (250 mL) cucumber, diced
  • 1 apple, diced


  • 1 cup (250 mL) olive oil
  • ½ cup (125 mL) white wine vinegar
  • 1 tbsp brown sugar
  • 1 tsp Dijon mustard [Look for gluten-free brands]
  • 2 medium tomatoes, seeds and skin removed
  • 1 jalepeño pepper, halved, seeds removed
  • 1 tbsp fresh oregano
  • 2 green onions, roughly chopped
  • 2 garlic cloves
  • 1 tsp each, salt and pepper


1.  Combine all salad ingredients.
2.  For dressing, place all ingredients into a blender. Blend on high for 30-40 seconds.
3.  Pour dressing over salad, toss. (This salad can be made up to an hour in advance.)

*Note: It’s fine to substitute other beans of your liking. Beans come in a wide variety of healthy choices.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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