Print Recipe
5 from 1 vote

Mixed Bean and Rice Salad

Fresh, simple, vegan-friendly salad.
Prep Time15 mins
Total Time15 mins
Course: Main Course, Salad
Cuisine: Gluten Free, Under 15 Minutes, Vegan, Vegetarian, Wholefoods
Keyword: beans, rice
Servings: 6 people
Calories: 274kcal

Ingredients

  • 400 g beans, 4 bean mix, canned drained and rinsed
  • 2 cup rice, brown cooked
  • 20 g pine nuts (2 tbsp)
  • 20 g sunflower seeds (1 tbsp)
  • 20 g pumpkin seeds (1 tbsp)
  • 2 shallot thinly sliced
  • 1 capsicum, red diced
  • 1 capsicum, green diced
  • ¼ cup cranberries, dried
  • 2 tbsp oil, olive extra virgin
  • 1 lemon juiced
  • 2 tbsp soy sauce GF if required
  • 2 clove garlic crushed

Instructions

  • Combine the olive oil, lemon juice, soy sauce, garlic in a small container and mix to
    combine. Season with salt and pepper to taste. Set aside.
  • Combine the 4 bean mix, brown rice, pine nuts, seed mix, shallots, capsicums and cranberries in a large bowl. Stir to combine.
  • Pour over dressing and toss. Serve immediately.

Notes

Wholefoods: 90%
1 serve of this recipe provides
  • ½ serve carbohydrate
  • ½ serve protein
  • 1 ½ serve fat
  • 1 serve vegetable

Nutrition

Calories: 274kcal | Carbohydrates: 35g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 546mg | Fiber: 9g | Sugar: 9g | Calcium: 43mg

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