1Tbsp red wine vinegar
1 Tbsp lemon juice
5 Tbsp olive oil
dash salt and pepper
1 tsp Dijon mustard
1 tsp powdered cumin
1 tsp chili powder
4-5 fingerling potatoes, quartered lengthwise
2 cups cooked, cooled, basmati rice
4-5 cups fresh baby spinach leaves and/or arugula
1 green onion, chopped
palmful fresh parsley, minced
1 can small white bean, rinsed and drained
Toasted sesame seeds
Steam potatoes with about 2 Tbsp water in a small casserole in the microwave for about 5-7 minutes, or until just cooked through. Check potatoes, and toss every few minutes, to make sure potatoes don't overlook.
Meanwhile, Whisk together all dressing ingredients in a small bowl. Drain potatoes and allow to cool to room temperature. In a large bowl, toss potatoes, rice, spinach, green onion, parsley and beans together with the dressing. Tip into a serving bowl, sprinkle with sesame seeds and serve. Best if allowed to marinate for about 20-30 minutes before serving.
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