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Spicy Rainbow Rice and Bean Salad

kept byjenellebaur
recipe byOh She Glows

Yield: 6 cups


1 cup uncooked basmati rice
1 tbsp oil of your choice (I used EVOO)
1/2 cup chopped sweet onion
1/2 tsp ground cumin
1/2 tsp coriander
1/2 tsp red pepper flakes
1/2 tsp oregano
1/2 tsp mustard seeds (optional)
1 garlic clove, minced
1 green onion, chopped (optional)
1 can black beans, drained and rinsed
3 tbsp Tamari (organic soy sauce)
1 cup frozen peas
1 cup frozen corn
2 medium carrots, peeled and grated
1 tsp Earth Balance, to stir in



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