Shiitake & Bean Power Salad

Salad

• 4 cups (950 mL) cooked brown rice
• 1 can each, Borlotti, pinto and Cannellini beans*, drained and rinsed OR 1 ½ cups cooked dry beans (Pre-soak according to package directions.)
• 1 cup (250 mL) shiitake mushrooms, sliced
• 1 red pepper, diced
• 1 cup (250 mL) celery, diced
• 1 clove garlic, minced
• 1 cup (250 mL) cucumber, diced
• 1 apple, diced

Dressing

• 1 cup (250 mL) olive oil
• ½ cup (125 mL) white wine vinegar
• 1 tbsp brown sugar
• 1 tsp Dijon mustard [Look for gluten-free brands]
• 2 medium tomatoes, seeds and skin removed
• 1 jalepeño pepper, halved, seeds removed
• 1 tbsp fresh oregano
• 2 green onions, roughly chopped
• 2 garlic cloves
• 1 tsp each, salt and pepper