Ingredients
- SALAD
2 cups brown rice, cooked
1 cup cooked garbanzo beans (I’ve also made this with black eyed peas, which was also delicious)
1 cup small cherry tomatoes
2 large zucchini, chopped
2 ears sweet corn, cut off of the cob
1/4 cup chopped basil and parsley
salt and pepper to taste
BALSAMIC VINAGRETTE
(based on the one in the Real Food Daily cookbook)
1/4 cup olive oil
2 tbsp balsamic vinegar
1/2 clove garlic, grated on a microplane (or totally smashed)
1/2 tbsp maple syrup
1/2 tbsp dijon mustard
Description
From ReadyMade Magazine Blog
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