Bean and rice salad

    Bean and rice salad

    (53)
    46saves
    2hr10min


    54 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.

    Ingredients
    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

    Method
    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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    Average global rating:
    (53)

    Reviews in English (53)

    by
    50

    Thank you all for the wonderful reviews, they mean a LOT to me! I first came up with this recipe back in 2004 when my husband was diagnosed with Type 2 diabetes. It has evolved over the years, with additions, changes, or whatever my mood is. I now use EVOO and fat-free Italian dressing to equal roughly 1/4 cup (percentage of each is up to your personal tastes) I have tossed in asparagus, sunflower seeds, and completely switched to black beans about 4 years ago. The best thing some groceries have ever come up with for a busy working person are chopped veggies, and I have used my share of diced onions, and peppers from the grocery. I also used the precooked brown rice the last time, worked GREAT! I had an over abundance of cherry tomatoes last year, and halved a big handful and tossed them in. Ditto with extra Mini Pearl (grape tomatoes from Trader Joes), those go in whole. I have been known to toss in diced ham or chicken if the carnivores were descending. Happy cooking, and ENJOY!  -  25 Aug 2010  (Review from Allrecipes US | Canada)

    by
    46

    This is a delicious and beautiful salad! With the addition of carrots, it would have every color in the rainbow (except blue, of course!) and it tastes even better than it looks! I didn't add the mushrooms, because I didn't have any, and I also doubled the amount of salad dressing, because it was a little bland. With these changes, the salad is absolutely fantastic and so healthy! I will definitely make this again; thanks for sharing!  -  23 Apr 2009  (Review from Allrecipes US | Canada)

    by
    34

    I've been looking for a rice salad recipe for the longest time! I used to work in a coffee house that sold a sunflower-seed-longrain rice salad that I loved, and this recipe is almost EXACTLY the same! I followed the recipe as stated and added shredded carrot and sliced green onion to it. I didn't have any beans, but the salad was just fine without them - although I will try adding chick peas in the future. I used Kraft Golden Italian dressing, and like other reviewers, added MUCH more than the recommended 2 tbsp...I added over 5 tbsp ;P But it's really up to the individual - if you like more dressing, then this recipe allows you to add more without ruining the combined flavours My family like this recipe so much that I had to make ANOTHER batch the next day! And my hubby suggested I make this salad for upcoming family functions I will continue making this salad, especially during the summer when I like eating lighter  -  24 Feb 2010  (Review from Allrecipes US | Canada)

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