Vegan Rice & Bean Salad

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Step 1

How to whip it up:

Step 2

Dump everything in a large salad serving bowl and stir to combine thoroughly. That's it!

Step 3

How to serve it:

Step 4

No matter how you serve it, consider adding avocado chunks of half an avocado, 2 slices of diced tomatoes, and 1 tbsp. of extra chopped cilantro for each serving.

Step 5

For lunch: Serve warm or cold in a bowl with any toppings above.

Step 6

For snack: Scoop it up with chips as is or top prepared guacamole with with 1/2 cup of this salad.

Step 7

For dinner: Lay some down burrito-style in a soft wrap (pictured) or in a crispy taco shell along with some grilled or sauteed sliced onions and peppers.

Step 8

Anytime: Top a green leaf salad (pictured) and add extra dressing to make a salad meal-worthy.

Step 9

Make extra dressing for a salad: 1/2 cup apple cider vinegar + 1/2 cup (or more) of salsa or picante sauce + 1/8 tsp. of sriracha or hot sauce + salt & pepper to taste. Shake it up in a jar (pictured) or whisk in a bowl.

Step 10

Serve it different ways on different days and for different meals and snacks as it lasts 5 days (if it's not eaten up quicker) in the fridge.

Step 11

Enjoy all week in bowls, wraps, lettuce boats and with corn tortillas but SAVE 2 heaping cups for our burger recipe...

Step 12

NOW, MAKE BURGERS:

Step 13

Preheat oven to 425 degrees F.

Step 14

To a small processor add:

Step 15

1 cup oats and coarsely grind

Step 16

Then add:

Step 17

2 heaping cups of the bean salad mix, above

Step 18

Process into a chunky mix. Line a large cookie sheet with

Step 19

parchment paper or a silpat liner. Form into 5-6 bun-sized burgers

Step 20

and bake at 425 degrees F for 20 min on one side. Flip and bake

Step 21

for 10 more min until nicely browned on both sides and firm in the

Step 22

center. Serve with ALL the burger and bun fixins you LOVE and

Step 23

ENJOY!

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