with Roasted Peppers & Herb Vinaigrette
- 13.4 oz kidney beans
- 8 oz precooked brown rice
- 1 lemon
- 1 shallot
- 1 oz fresh parsley
- 4 oz roasted red peppers
- 1 tsp agave
- 2 tsp Dijon mustard
- For full ingredient list, see Nutrition
Drain and rinse the kidney beans. Add the brown rice to a medium bowl and microwave for 1 minute. Halve and juice the lemon. Peel and mince the shallot. Pick and roughly chop the parsley leaves. Drain the red peppers. Whisk the lemon juice, agave, Dijon mustard, 1 tbsp olive oil, and a pinch of salt and pepper in a small bowl.
Add the kidney beans, minced shallot, chopped parsley leaves, red peppers, and vinaigrette to the cooked brown rice and toss to combine. Divide between serving bowls.