Brown Rice Salad

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Brown Rice Salad

 

1 cup of dry short-grain brown rice

1 lb tofu

1 can black beans

1 bag frozen organic asparagus

1 box frozen organic spinach

 

Cook the rice in 2 cups of water for 30 minutes or reheat

leftover rice.

Meanwhile, defrost the asparagus, drain the black

beans, and dice the tofu.

Cut the asparagus into bite-size pieces.

Slicing the spinach while still frozen makes

it is easier to get it into very small pieces.

Just as rice finishes, stir in all of the ingredients.

 

 

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