Rice and Beans Salad

I wanted a cold rice and beans dish.
This is a good recipe to serve on a
hot summer day, you can add more herbs
meats and flavorings to your taste.
I've made this with tiny cooked
shrimp and everybody liked it a lot.

Ingredients:
1 cup uncooked brown rice
2 cups water
1/4 cup chopped fresh parsley
1/4 cup chopped shallots
1 15-ounce can garbanzo beans, rinsed and drained
1 15-ounce can dark kidney beans, rinsed and drained
4 tablespoons olive oil
2 tablespoons apple cider vinegar

Directions:
Place rice and water in stockpot.
Cover and cook over medium heat, about 20 minutes.
Cool to room temperature.
Stir in the remaining ingredients.
Chill 2 hours or longer.