Warm Brown Rice Lentil Kidney Bean Salad
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
This is a comforting salad full to the brim with healthy legumes, beans and yummy brown rice is just what Mother Nature ordered.
Course:
Salad
Cuisine:
American
Keyword:
Beans, Brown Rice Salad, Healthy, Lunch, Winter
Servings: 8
Calories: 307 kcal
Ingredients
- FOR THE SALAD:
- 1 cup black lentils
- 1 cup brown rice
- 6 cups water
- Pinch of salt
- 400 g tin red kidney beans
- 400 g tin butter beans
- Small bunch of fresh chives finely chopped
- FOR THE DRESSING:
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tbsp honey
- Salt & pepper to taste
Instructions
-
TO MAKE THE SALAD:
-
In a large saucepan place the lentils, brown rice, salt and water on to boil. Boil on a medium high heat for about 20 minutes until the lentils and rice are tender.
-
In the meantime drain the kidney beans and butter beans and rinse well under cold water.
-
Once the rice and lentils have cooled to warm, pour them into a salad bowl, add the beans and chives and gently toss together.
-
TO MAKE THE DRESSING:
-
Mix all ingredients together in a small bowl, pour over the salad and toss together gently.
-
Alternatively, serve the dressing on the side.
