Vegan Asian Rice Salad

Cook rice pinto beans before hand. I prefer to make these in the morning if I'm using this recipe for supper. Like most of my recipes I prefer to cook my grains and beans in bulk so I can use them for multiple dishes thought out the week.

Rice: Cook rice 1 part rice and two parts water. Bring to a boil and simmer for 20min.

Beans: bring beans to a boil and let simmer for at least two hours. Occasionally taste check. I prefer my beans a bit on the harder side since I use them in salads and Buddha bowls.

Finely chop parsley and cilantro

Add avocado

Mix everything together and add ginger soy sauce (I buy mine at whole foods but you can use and sweet Asian sauce or marinate. Teriyaki, orange, ect.)