Caribbean Kidney Bean and Brown Rice Salad

• 98
  2 1/2 cups brown short grain rice, cooked and cooled

  Organic Short Grain Brown Rice98$7.89Buy from Lundberg Family Farms
• 79
  1 1/2 cups kidney beans, rinsed and drained

  Organic Kidney Beans79$4.29Buy from Jovial Foods, Inc
• 89
  1 1/2 cups pineapple chunks in juice, drained and diced

  Native Forest, 100% Organic Pineapple Chunks, 14 oz (400 g)89$4.99Buy from Vitacost
• 89
  1 oz puffed corn

  Arrowhead Mills, Organic Puffed Corn Cereal, 6 oz (170 g)89$2.62Buy from Vitacost
• 97
  3 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 93
  2 tbsp apple cider vinegar

  Fairchild’s Organic Apple Cider Vinegar (16 oz)93$19.99Buy from Apple Cider Vinegar
• 84
  1 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 91
  1/2 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 1/2 tsp salt
• 1/4 tsp black pepper

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Whisk the dressing: In a small bowl, combine 2 tablespoons of avocado oil, the apple cider vinegar, half of the ground ginger (1/2 teaspoon), half of the garlic powder (1/4 teaspoon), and 1/4 teaspoon of salt. Whisk vigorously for 3 minutes until completely blended and slightly thickened.

2. 2

   Prep the fruit and grains: Drain the canned pineapple chunks in juice thoroughly and dice them into bite-sized 1/2-inch pieces, then fluff your pre-cooked and chilled brown short grain rice in a large salad bowl, taking about 4 minutes.

3. 3

   Warm the seasoned beans: Place a medium skillet over medium heat and add the remaining 1 tablespoon of avocado oil. Add the drained kidney beans along with the remaining 1/2 teaspoon of ground ginger and remaining 1/4 teaspoon of garlic powder. Sauté for 3 minutes, stirring gently, until warmed through and aromatic.

4. 4

   Cool the beans: Remove the skillet from heat and let the warm spiced kidney beans sit at room temperature for 4 minutes to cool slightly so they do not wilt the salad.

5. 5

   Toss the base: Transfer the cooled spiced kidney beans and diced pineapple chunks in juice into the bowl with the brown short grain rice. Pour the prepared vinaigrette over the top and toss gently for 3 minutes until every grain is evenly coated and glossy.

6. 6

   Add crunch and finish: Fold in the puffed corn, remaining 1/4 teaspoon of salt, and black pepper, tossing lightly for 3 minutes until just incorporated and crisp. Serve immediately.