Tangy Rice and Bean Salad Recipe
Summary
Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings2
Interest GroupEveryday
Ingredients
| 400 g/14 oz basmati and wild rice mix | ||
| Black and pinto beans | 400 Gram, drained, rinsed | |
| Sweetcorn | 285 Gram, drained | |
| Bunch spring onions, finely chopped | ||
| Clear honey | 2 Tablespoon (FOR THE DRESSING) | |
| Ground cumin | 3 Teaspoon (FOR THE DRESSING) | |
| 3 tbsp cider or rice wine vinegar | ||
| Olive oil | 6 Tablespoon (FOR THE DRESSING) | |
| Coriander | 1 Cup (16 tbs) (FOR THE DRESSING) | |
Directions
MAKING
1. In a sieve, rinse the rice completely till the water runs clear
2. In a separate pan, boil the rice with water for fifteen minutes till the rice grains are just tender.
3. Use a sieve to drain the cooked rice. Then rinse the rice with cool water to stop the cooking process.
4. In a serving bowl, place the cooked rice along with beans, sweet corn and spring onions.
5. Prepare the dressing by whisking honey, cumin, vinegar, and oil
FINALIZING
6. Toss the salad with the dressing just before serving
SERVING
7. Sprinkle over with coriander and serve
1. In a sieve, rinse the rice completely till the water runs clear
2. In a separate pan, boil the rice with water for fifteen minutes till the rice grains are just tender.
3. Use a sieve to drain the cooked rice. Then rinse the rice with cool water to stop the cooking process.
4. In a serving bowl, place the cooked rice along with beans, sweet corn and spring onions.
5. Prepare the dressing by whisking honey, cumin, vinegar, and oil
FINALIZING
6. Toss the salad with the dressing just before serving
SERVING
7. Sprinkle over with coriander and serve
Chef
