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Shiitake & Bean Power Salad

Posted By Allergic Living On 2010/07/02 @ 5:01 pm In Celiac, Gluten-free,DFCF,Eggs,Fish,Lunches,Main Dishes,Milk/Dairy,Peanut,Salads,Salads,Salads,Sesame,Shellfish,Soy,Sulphites,Tree Nuts,Vegan,Wheat | No Comments

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Serves 4-6

Free of: All top allergens except mustard and gluten-free.
Packed with: Soluble fiber, protein, iron, B vitamins, folate and more.

Ingredients

  • 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

Dressing

  • 1 cup (250 mL) olive oil
  • ½ cup (125 mL) white wine vinegar
  • 1 tbsp brown sugar
  • 1 tsp Dijon mustard [Look for allergen-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

Method

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’s Spring 2009 magazine.
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