Have leftover brown rice? Turn it into a chilled rice and beans salad.

Place rice and water in stockpot. Cover and cook over medium heat until rice is tender, about 45 to 50 minutes. Cool to room temperature. Stir in the remaining ingredients. Chill 2 hours or longer.

• 1 1/2 cups uncooked brown rice
• 3 cups water
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped shallots or spring onions (approximately 2 shallots or several spring onions)
• 15-ounce can unsalted garbanzo beans
• 15-ounce can unsalted dark kidney beans
• 1/4 cup olive oil
• 1/3 to 1/2 cup rice vinegar, according to your taste