BROWN RICE AND BEAN SALAD

Ingredients:
· 125g long-grain brown rice
· 1 x 425g can red kidney beans, drained
· 1 head chicory, sliced and chopped finely
· 1 red pepper, cored, deseeded and diced
· 4 spring onions, chopped
· 50g cashew nuts
· 2 tbsp chopped parsley
Dressing:
· 3 tbsp olive oil
· 1 tbsp wine vinegar
· 2 tsp soy sauce
· 2 tsp sesame oil
· 2 cloves garlic, crushed
· salt and pepper

To serve 4:
Cook the rice until tender. Drain, rinse and drain again.
Mix together the dressing ingredients.
Put the rice, kidney beans, red pepper, chicory, onions, nuts and parsley into a bowl, pour over the dressing and mix together well. Serve.