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Tangy Rice And Bean Salad

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Ingredients
  Basmati wild rice mix 14 Ounce (400 Gram)
  Canned black beans 400 Gram, drained, rinsed (Use Pinto Or Black Eye Beans)
  Canned sweetcorn 285 Gram, drained (Niblets Have The Crispest Texture)
  Spring onions 1 Bunch (100 gm), finely chopped
  Clear honey 2 Tablespoon
  Ground cumin 3 Teaspoon
  Cider vinegar/Rice wine vinegar 3 Tablespoon
  Olive oil 6 Tablespoon
  Coriander 1⁄4 Cup (4 tbs)
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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
2

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