![Spicy Bean & Red Rice Salad [vegan] [gluten free] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2016/02/Spicy-Bean-Red-Rice-Salad-vegan-gluten-free-by-The-Flexitarian-v8-V-300x300.jpg)
Spicy Bean & Red Rice Salad
This Spicy Bean & Red Rice Salad bursting with Mexican flavours.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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
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