Bean and rice salad

Bean and rice salad


52 people made this

About this recipe: A wonderful brown rice salad, which is packed full of beans, vegetables and nuts. It makes a great picnic salad or a side dish to any summer barbecue.

Jacklyn Wood

Makes: 6 

  • 190g uncooked brown rice
  • 350ml water
  • 1 (400g) tin kidney beans, rinsed and drained
  • 4 tablespoons chopped red onion
  • 25g sliced fresh mushrooms
  • 25g bite-size broccoli florets
  • 35g chopped green pepper
  • 35g chopped red pepper
  • 35g chopped yellow pepper
  • 2 tablespoons chopped raw almonds
  • 1/4 teaspoon coarse black pepper
  • 2 tablespoons light Italian dressing
  • 1 tablespoon extra-virgin olive oil

Prep:20min  ›  Cook:50min  ›  Extra time:1hr chilling  ›  Ready in:2hr10min 

  1. Combine the rice and water in a small saucepan; bring to the boil over high heat. Cover and reduce the heat to medium-low. Simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Remove from heat and allow to cool.
  2. Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, peppers and almonds; season with pepper. Toss salad with the Italian dressing and olive oil.
  3. Chill for at least one hour before serving.

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