Kidney Bean Salads

Drain and rinse the kidney beans. Add the brown rice to a medium bowl and microwave for 1 minute. Peel and mince the shallot. Pick the parsley leaves from the stems and roughly chop. Drain the roasted red peppers. In a small bowl, whisk together the rice vinegar, agave, and 1 tbsp olive oil.

Add the kidney beans, minced shallot, chopped parsley, roasted red peppers, and the rice vinegar dressing to the cooked brown rice and toss to combine. Divide between 2 serving bowls.