Dilled Brown Rice and Kidney Beans

2 cups cooked brown rice
1 1/2 cups kidney beans (one can, drained)
1/2 cup red onion, finely chopped

3 tablespoons extra-virgin olive oil
3 tablespoons brown rice vinegar
1 tablespoon umeboshi vinegar (you can also use red wine vinegar and salt to taste)
2 tablespoons fresh dill (or 2 teaspoons dried)

Mix oil, vinegars, and dill with whisk or shake in small jar. Pour dressing over rice, onion and beans. Toss gently. If possible, let set an hour or two as flavors mellow with time.

Recipe credit: Feeding the Whole Family by Cynthia Lair