Sprouted Wild Rice Salad

• 1 cup Wild Rice
• 1/2 cups Pinto Beans, Cooked
• 1/2 cups Cherry Tomatoes, Quartered
• 1/2 cups Fresh Corn
• 1/2 cups English Peas, Chopped
• 1/4 cups Carrots, Chopped
• 1/4 cups Cilantro Leaves
• 1 teaspoon Lime Zest
• 1/2 whole Avocado, Chopped

1. Sprout the wild rice or use cooked wild rice that you've chilled. Mix all of the above ingredients in a bowl, except for the avocado.
2. Dressing for the salad
3. 2 tablespoons extra virgin olive oil
4. 2 tablespoons fresh lime juice
5. 1 clove garlic finely chopped or mashed
6. 1/4 teaspoon salt
7. 1/4 teaspoon cumin
8. Blend all of the dressing ingredients in a small food processor, if you have one, or use a whisk. Pour the dressing over the wild rice and veggies and mix to coat everything. Sprinkle the avocado over the top. You can serve it right away but I think it's better if you let it sit in your frig for at least 30 minutes.
9. This will serve 2 as a main coarse or 4 as a side dish.

rice, pinto beans, cherry tomatoes, fresh corn, english peas, ubc, ubc, lime zest, avocado

Taken from tastykitchen.com/recipes/salads/sprouted-wild-rice-salad/ (may not work)