Tangy Rice and Aparagus Salad

This dish is great for leftover rice and to have in the fridge for a quick bite to eat. Adapted from The Savory Way.

Cook:

one cup of rice (I made this with short grain brown rice), quinoa or couscous.

Combine with:

2 tablespoons sesame seeds
1/2 cup chopped tomatoes
1 pound chopped steamed asparagus

Dress to taste with Tangy Dressing:

1/4 cup chopped yellow onion
2 tablespoons rice vinegar
2 tablespoons walnut oil
1 tablespoon soy sauce
1 tablespoon balsamic vinegar
1 tablespoon honey
1/4 cup water
1 teaspoon powder ginger
2 minced garlic gloves
handful chopped cilantro