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Roasted Red Pepper Broccoli Rice (or Pasta) Salad
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Description
This is a hearty rice salad with crunchy broccoli, beans, and creamy roasted red pepper pesto. The pesto is easy to whiz together, and the salad is even easier to toss. This salad is highly ‘packable’ and would be a great addition to any picnic, lunch, dinner or snack! The longer it sits, the better it gets!
Ingredients
- FOR THE PESTO:
- 2 whole Roasted Red Peppers
- ½ cups Chopped Walnuts
- 2 cloves Garlic
- 6 whole Fresh Basil Leaves
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Apple Cider Vinegar (or More Balsamic)
- 2 Tablespoons Tahini
- 1 teaspoon Brown Sugar (or Agave)
- ½ teaspoons Sea Salt
- Pepper To Taste
- 2 Tablespoons Nutritional Yeast Flakes (optional)
- _____
- FOR THE SALAD:
- 1 can (15 Oz. Size) Beans, Or Chickpeas, Drained And Rinsed
- 2 heads Broccoli, Chopped
- 1 cup Cherry Tomatoes
- 1-½ cup Cooked Brown Rice, Or Pasta
Preparation
Blend all of the pesto ingredients together in a food processor until smooth. Toss with the salad ingredients, and Enjoy!
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