Kidney Bean & Rice Salad

Rice and Beans

Kidney Bean & Rice Salad

Perfect for a picnic or a hearty lunch.  This salad is herby and tart from the dressing and tastes better when you keep it in the fridge overnight.  Eat chilled or at room temperature.  Dairy, wheat and nut free plus it makes 6 – 8 generous servings so perfect for potluck. Make this part of your #halfcuphabit.

 

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Red Bean & Rice Salad
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Perfect for a picnic or a hearty lunch.  This salad is herby and tart from the dressing and tastes better when you keep it in the fridge overnight.  Dairy, wheat and nut free.
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Rating: 5
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Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
side servings
Ingredients
Rice
  • 200 grams brown rice cook to package instructions and set aside to cool
Salad
Dressing
Equipment
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
side servings
Ingredients
Rice
  • 200 grams brown rice cook to package instructions and set aside to cool
Salad
Dressing
Equipment
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Shopping List
Success! See My Recipes & Menus.
Instructions
  1. Cook rice to package instructions and set aside to cool
  2. In a large bowl, add the kidney beans, peppers and spring onions.
    In a large bowl, add the kidney beans, peppers and spring onions.
  3. Mix the dressing by putting all of the ingredients into a food processor and blend to liquid.
    Mix the dressing by putting all of the ingredients into a food processor and blend to liquid.
  4. Add rice to the large bowl, stir in the dressing. Chill overnight.
  5. To serve, scatter the spinach over a serving dish and pile the bean and rice salad evenly.