Here we are, and another year has arrived! I don’t know about you, but I am feeling a little sluggish after an overindulgent holiday season. Even though I was still doing my best to exercise and eat healthy, when I was out at holiday parties, I ate what was there. And there were definitely times that I ate things I shouldn’t have and paid for it later. I’m human, though, and the holidays happen.

Instead of dwelling on it, I’m getting things back in order! Last night? Salad for dinner. Today? Minty-delicious fennel and celery green juice.

This easy, vegan wild rice salad makes for a quick and nutritious lunch or dinner that will get you back in the groove with your healthy eating this new year.

WILD RICE AND CANELLINI BEAN SALAD WITH RAISINS
serves 3-4

1 1/2 cups wild rice, cooked (3/4 cup dried)
1 1/2 cups canellini beans, cooked (3/4 cup dried beans, or one can)
1/2 cup raisins, soaked in hot water for 10 minutes to plump
1/3 cup cilantro or parsely, chopped small
juice of 1/2 lime
1 tbsp balsamic vinegar
2 tbsp olive oil or other oil (flax)
2 drops stevia or 1 tsp honey or maple syrup

Mix the cooked rice, beans, raisins, and cilantro or parsley together in a large bowl. Mix the dressing ingredients together separately and then toss the salad in the dressing. Bam! So easy!