Forbidden Bean Salad

Forbidden bean Salad.
I came up with the name because I used Forbidden rice. Just a little note on Forbidden rice:
This medium-size heirloom rice is treasured for its delicious roasted nutty taste, soft texture and beautiful deep purple color. Extremely high in a class of flavonoid antioxidants called anthocyanins. also rich in iron and, according to Chinese herbal medicine, considered to be a blood toner. A COOL presence on any plate, this once forbidden AMAZING FOOD is now an everyday rice. 
  • Cooks in only 30 minutes
  • Whole grain and heart healthy
  • High in anthocyanins, powerful antioxidants reputed to prevent cancer and many other diseases
  • High in iron
  • Gluten and wheat free

 

 

Is Black rice the NEW BROWN!?!?


Forbidden bean Salad

Aduki beans- 1 can- NO SALT & organic
Onion- yellow: 1/2 chopped
Celery: 3 stalks: chopped
Parsley: 1/4 cup: chopped
Tomato: fresh diced
Forbidden rice: 1.5 cups
Garlic: 3 cloves chopped and added to rice as it cooked
Lemon-lime juice: I used lots!
Salt: about 2 teaspoons
Pepper: to taste

 

 

HOW BEAUTIFUL AND TASTY DOES THAT LOOK!