Spicy Bean & Red Rice Salad [vegan] [gluten free]

This Spicy Bean & Red Rice Salad bursting with Mexican flavours.

This Spicy Bean & Red Rice Salad bursting with Mexican flavours. It is best eaten cold or at room temperature. You can make it a day ahead and keep it in the fridge.

Ideal for lunch, picnic, buffet or even a side dish.

I love red rice as it not only has a nutty taste and crunchy texture but also bring beautiful colours to dishes. Feel free to replace it with brown or black rice. Cannellini beans and black beans add some low fat / high fibre vegetable protein.

If you are not concerned with keeping this dish vegan, it is also delicious topped with grilled halloumi.

Spicy Bean & Red Rice Salad [vegan] [gluten free]

This Spicy Bean & Red Rice Salad bursting with Mexican flavours.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course Beans & Pulses, Quick & Easy, Rice & Grains, Salads

Cuisine Mexican

Servings 6 people

Calories 311 kcal

Equipment

saucepan

salad bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 275 g red rice
• 400 g can cannellini beans
• 400 g can black beans
• 15 g mint
• 15 g coriander
• 1 small red onion
• 1 red pepper
• 2 garlic cloves
• 5 Tbsp extra virgin olive oil
• 1 Tbsp red wine vinegar
• juice of 1 lime
• juice of 1/2 lemon
• 1 tsp ground cumin
• 1/4 tsp chilli powder – to taste
• 1/4 tsp smoked paprika – to taste
• salt

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Instructions

 

• Heat some water in a saucepan. When boiling add the red rice and cook according to packet instructions. The rice should be cooked but still have a bite. Drain, rinse under cold water then drain well again and set aside.
• In the meantime, prepare the vegetables and herbs.
• Cut the red pepper in small squares discarding seeds and stem. Chop the red onion finely.
• Remove the stalks from the coriander and mint. Chop the leaves finely.
• Put the cooked rice into a salad bowl. Add the finely chopped coriander and mint leaves, followed by the red onion and pepper.
• Rinse the cannellini beans and black beans. Drain well.
• Add the beans to the rice salad.
• Make the dressing by mixing together in a bowl the crushed garlic, extra virgin olive oil, vinegar, lime juice, lemon juice, ground cumin, chilli powder and smoked paprika. Mix well. Season to taste with salt.
• Pour the dressing on top of the salad. Toss well until rice is coated all over. Check the seasoning and adjust if needed.

Nutrition

Serving: 250gCalories: 311kcalCarbohydrates: 41gProtein: 10gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 616mgPotassium: 349mgFiber: 9gSugar: 2gVitamin A: 1347IUVitamin C: 30mgCalcium: 83mgIron: 3mg

Find this recipe online:

Spicy Bean & Red Rice Salad [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/spicy-bean-red-rice-salad-vegan-gluten-free/

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