Brown Rice and Red Bean Salad with Cashews

Salad ingredients:
2 cups cooked brown rice, cold
1 cup dark red kidney beans, cold (refrig the beans in the can overnight)
3 whole scallions
2 stalks celery
Handful of parsley
1/4 cup roasted cashews (optional)

Lemon-garlic marinade
4 T fresh lemon juice
2 T soy sauce
2 or 3 T extra virgin olive oil
2 cloves garlic

Marinade: bowl or jar combine lemon juice, soy sauce and oil. Smash garlic. Stir or shake and set aside for 30 minutes.

Place the rice and beans in large bowl. Chop the scallions, parsley and add to the bowl. Chop the cashews into large pieces and set aside.

Remove from marinade, or chop in. Wish or shake marinade until well blended and pour over rice mixture, let marinade at least 30 minutes. Toss again.

Add cashews just before serving; otherwise they get soggy.

Serve chilled or room temp. Can be made day ahead. 4-6 servings.