1cupcooked white beanscannellini, baby lima, or flageolet
½cupchopped parsley
1bunch chardde-stemmed and chopped
1small fennel bulbchopped
½cupsunflower seeds
¼cupextra virgin olive oil
2tablespoonssherry vinegar
¼teaspoonsalt
1clovegarlic
Instructions
In a large bowl, combine rice, beans, parsley, chard, fennel and sunflower seeds. Set aside.
In small bowl, whisk olive oil, sherry vinegar, salt and garlic and well blended. Drizzle dressing over salad ingredients and toss until well coated. Serve warm or cold.