Wild Rice and Bean Salad

Wild Rice and Bean Salad

Beans are a great source of protein when you are on a budget! This dish makes 8-10 servings and is a great lunch or dinner alternative when you are pressed for time. I was inspired for this dish by burritos! This is a healthier way to have a mexican fiesta!

INGREDIENTS:
- 1 can black beans
- 1 can chickpeas
- 1 can stewing tomatos (low sodium)
- 1 1/2 cups wild rice
- 1 tsp paprika
- 1 tbsp chilli powder
- 1 tsp black pepper
- 1/2 red onion
- 2 red peppers

Heat a medium sized sauce pan with olive oil. Add chopped onions and let simmer for 5 minutes. Add chopped red peppers and let simmer for 3 minutes stirring frequently. Pour in black peans, chickpeas and stewing tomatos along with all spices listed. Let sit for 10 minutes on medium heat. Remove from stovetop and strain excess juices. Place the mixture in a large serving bowl. Set aside.

Place 1 1/4 cups wild rice and 2 tblsp coconut oil in a saucepan. Add 3 cups of water and bring to a boil. Let simmer for 45-60 minutes (until all water has evaporated and rice is soft) Strain rice and mix it into the bean salad.

Serve hot or cold!