kidney bean and brown rice salad

prepared my lunch for tomorrow.  one word for you... delicious!

ingredients:
1/2 cup of uncooked brown rice
1/2 cup of kidney beans, drained and rinsed
2 cups of vege broth
1 tbs of olive oil
2 garlic cloves, finely chopped
1 fresh lime, juiced
tbs plain vinegar
2 tsp dijon mustard
1/2 tsp salt
black pepper
2 green onions, finely sliced
a handful (or more) of cherry tomatoes, halved
1 tsb parsely, chopped

directions:
1) cook brown rice and kidney beans in vegetable stock.  let completely cool when finished
2)  in a separate bowl, whisk the olive oil, garlic, lime juice, red wine vinegar, mustard, salt and pepper.
3)  when rice is completely cooled add tomatoes, onions, and parsley.  toss in dressing (to your tasting)and serve chilled (i personally like it warm!).

** this recipe was adapted from the eat clean cook book**

note-  i personally set aside half of the rice and bean mixture to make a different meal later this week as well as some of the dressing to use for a salad dish later this week