Carol's Bean & Grain Salad (December Potluck Recipe)

Grain and bean salad

2 cups cooked grain (I used brown basmati)
1 cup cooked beans (I used canned kidney beans)
1/4 cup roasted nuts or seeds (I used cashews, roasted in a dry frying pan)
1-2 cups chopped veggies

You can use either of these 2 dressings. I used the Lemon-Garlic, but used only 1 tablespoon olive oil, then added an extra 1/2 tablespoon of each the lemon juice and tamari. I've used the second dressing on something else but never on the grain and bean salad. If you use it, you shouldn't need to use all of it on the grain and bean salad.

Lemon-Garlic Marinade:
2 tablespoons fresh lemon juice
1 tablespoon shoyu or tamari
3 tablespoons extra-virgin olive oil
1 clove garlic (remove from marinade after 1 to 2 hours)

Mustard Cream Vinaigrette:
3 tablespoons brown rice or apple cider vinegar
2 tablespoons umeboshi vinegar
2 teaspoons whole grain mustard
1/2 cup extra-virgin olive oil
1 tablespoon tahini