Go Back
Rice and Beans
Print Recipe

Red 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.  Dairy, wheat and nut free.
Prep Time10 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Lunch, Soups & Salads, Sides
Cuisine: American, British, Mediterranean
Servings: 8 side servings

Ingredients

Rice

  • 200 grams brown rice cook to package instructions and set aside to cool

Salad

  • 2 medium bell peppers coloured - red, yellow or orange
  • 1 bunch spring onions finely diced
  • 2 cans kidney beans drained and rinsed
  • 125 grams baby spinach fresh, washed and patted dry with kitchen towel

Dressing

  • 2 tablespoons olive oil extra virgin olive oil
  • 30 grams rocket
  • 1 medium lime juiced
  • 1/4 teaspoon garlic salt

Equipment

  • Food processor

Instructions

  • Cook rice to package instructions and set aside to cool
  • In a large bowl, add the kidney beans, peppers and spring onions.
    Rice and Beans
  • Mix the dressing by putting all of the ingredients into a food processor and blend to liquid.
    Rice and Beans Dressing
  • Add rice to the large bowl, stir in the dressing. Chill overnight.
  • To serve, scatter the spinach over a serving dish and pile the bean and rice salad evenly.