50 g dried mixed beans, soaked overnight
1 cup brown rice
2 cups boiling water
1 red or green pepper, deseeded and chopped
1 celery stalk, finely chopped
1/3 cucumber, diced
3 spring onions, finely chopped including the green parts
½ packet of sun dried tomatoes, soaked in water and chopped
8 big salad leaves, shredded
1 tomato, diced
1 small red onion, sliced
4 tbsp balsamic vinegar
For the dressing:
50 ml olive oil
1 tsp wine vinegar
1 clove of garlic, crushed
½ tsp mustard powder
½ tsp salt
1 tbsp finely chopped parsley
To garnish: 1 tbsp finely chopped celery leaves

Put the beans in a saucepan together with some water, bring to the
boil and cook for 1 hour or until tender, then drain

Place the brown rice with some salt in another saucepan and add
boiling water. Bring to the boil, cover and simmer very gently for
40 minutes or until the rice is tender and all the water has been
absorbed

Mix the chopped red onions with balsamic vinegar and leave to
marinate

Next, put all the ingredients for the dressing in a salad bowl and
whisk together

Then, while the cooked rice and beans are still warm, empty them
into the salad bowl and mix with the dressing and the marinated
red onions with a fork Leave the salad to cool, then, add the
chopped vegetables. Mixing them in gently. Taste and season to
taste

Serve sprinkled with chopped celery leaves
Alternatives: add crumbled feta cheese, chopped coriander, or
finely chopped cauliflower