Brown Rice Salad

Description: I found this in recipes + mag. A lovely fresh & filling salad. I've even made this with baked beans when out of kidney beans & that tastes great too!

Ingredients:

• 1 1/2 cups brown rice
• 250 g cherry tomatoes, quartered
• 1 lebanese cucumber, quartered legthwise & sliced
• 3 spring onions, thinly sliced
• 420 g mexican beans or 420 g kidney beans, drained
• 1/3 cup parsley, chopped
• 1/3 cup cashews, toasted
• 2 tablespoons sunflower seeds, toasted
• 1 1/2 tablespoons olive oil
• 1/4 cup lemon juice
• 1/2 teaspoon chili powder
• 1/4 teaspoon sugar

Steps:

1. Place rice & 3 cups water in a saucepan & bring to the boil. Reduce heat and cover, simmer for 25-30 mins or until rice is cooked. Stand, covered for 10 mins, uncover & cool, transfer to a bowl & chill until needed.
2. Add vegetables, beans, parsley, nuts & seeds to rice; lightly toss to combine.
3. Whisk together remaining ingredients and drizzle over salad, toss lightly & serve.