Spinach Pecan Brown Rice Salad

A fresh and wholesome salad perfect for a weekday lunch or weekend picnic.

For the Salad:
¾ C Toasted Pecans, cooled and rough-chopped
1 C Short Grain Brown Rice
2 C Water
1 C Green Bell Pepper, diced (1 large)
¾ C Black Olive, sliced
¼ C Purple Onion, small dice
1½ C Baby Spinach Leaves, ribboned
½ C Mediterranean Feta Cheese, crumbled
¼ C Parsley, chopped

For the Dressing:
2 Tbs Lemon Juice
⅛ C Extra Virgin Olive Oil
Fresh Ground Pepper to taste
3 pinches of Himalayan Sea Salt

View the full recipe at Vanilla And Bean →