Brown Rice Salad - cooking recipe

Ingredients

1 1/2 cups brown rice
250 g cherry tomatoes, quartered
1 lebanese cucumber, quartered legthwise & sliced
3 spring onions, thinly sliced
420 g mexican beans or 420 g kidney beans, drained
1/3 cup parsley, chopped
1/3 cup cashews, toasted
2 tablespoons sunflower seeds, toasted
1 1/2 tablespoons olive oil
1/4 cup lemon juice
1/2 teaspoon chili powder
1/4 teaspoon sugar

Preparation

Place rice & 3 cups water in a saucepan & bring to the boil. Reduce heat and cover, simmer for 25-30 mins or until rice is cooked. Stand, covered for 10 mins, uncover & cool, transfer to a bowl & chill until needed.
Add vegetables, beans, parsley, nuts & seeds to rice; lightly toss to combine.
Whisk together remaining ingredients and drizzle over salad, toss lightly & serve.