Sweet & Sour Brown Rice Salad

We fried up some Tempeh slices in olive oil and vegan butter to have along side this glorious salad.  Can be served as a side salad or entrée. 

Sweet & Sour Brown Rice Salad with Fresh Herbs

4-6 servings  (Seemed to serve more)

Isa Does It Cookbook

Salad

4            cups cooked and cooled brown rice

1            15 oz. can adzuki or red beans

2            cups mung bean sprouts

1            cup thinly sliced scallions

1/2         cup whole roasted peanuts

1/4         cup chopped fresh mint  (I left out)

1/2         cup chopped fresh cilantro

Dressing

2            tablespoons mellow white miso

1            cup sweet chili sauce

1/4         cup fresh lime juice

1            teaspoon grated fresh ginger

1            teaspoon agave nectar

Sriracha, for serving

In a large bowl, toss together all the salad ingredients.

Dressing:  In a small bowl, use a fork to vigorously mix together all of the dressing ingredients.

Drizzle the dressing onto the salad and toss to coat.  Serve with sriracha for some extra heat.