Fresh Veggie Salad With Laura's Dad

Laura's getting out of the studio this week and meeting up with a very special guest — her Dad — for gardening, dogs and an easy spring vegetable recipe.


  • 2 cups black or pinto beans, cooked
  • 2 cups white or brown rice, cooked
  • Fresh Veggies of your choice: Kale, broccoli, red mustard, romanesco
  • Dressing: 2 tablespoons Honey, 2 tablespoons Dijon Mustard and 1/4 cup Apple Cider Vinegar


  1. Chop vegetables, add to a bowl and top with cooked rice and beans
  2. To make dressing, add all ingredients to a jar and shake until combined
  3. Pour dressing over salad and serve