Easy Rice Salad
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⭐️ Rice salad is a delicious dish with rice, fresh veggies, and a delightful dressing. It's easy to prepare, excellent for meal prep, and one of the best recipes for picnics and potlucks.
⭐️ Ingredients
FOR THE RICE SALAD
2 cups whole grain rice measured raw
1 can (15 oz) chickpeas or 1½ cups of cooked chickpeas (drained)
1½ cups cherry tomatoes
1½ cups cucumber
1½ cups yellow bell pepper
½ cup black olives
½ cup canned corn
1 small shallot
¼ cup pickled cucumber
1 cup fresh herbs parsley + chives
½ cup crumbled feta or dairy-free feta (optional=
FOR THE DRESSING
¼ cup extra virgin olive oil
2 tablespoons lemon juice + ½ lemon to squeeze on rice
1 tablespoon mustard
1 tablespoon maple syrup
1 teaspoon ground cumin
1 teaspoon salt
½ teaspoon black pepper
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Black Rice Salad - Mediterranean and Vegan!
Check out this delicious Mediterranean black rice salad!
2 cups dry black rice
2 cups water
Avocado oil
Salt
Cook in the instant pot for 18 min, slow release for 10 min, then release pressure and cool.
3 Persian cucumbers
1/2 cup halved cherry tomatoes
1 can artichoke hearts
1 cup chopped spinach
1 bunch parsley
1 bunch green onion
*Other delicious toppings are chickpeas, olives, feta, sun dried tomatoes, etc.
Dressing:
1/2 cup avocado oil
1 lemon juiced
1-2 TBL Dijon mustard
1 tsp Greek seasoning
1 TBL sumac
Salt and pepper
Black Bean and Rice Salad
This festive, colorful salad is packed with protein. In fact, pairing the brown rice with the black beans gives as much protein as a serving of meat.
Bean and Rice Salad
Bean and Rice Salad
From the cookbook The McDougall Program for Maximum Weight Loss. Used with permission of the author.
Servings: 8
Preparation Time: 30 minutes (need cooked rice)
Chilling Time: 2 hours or longer
4 cups cooked brown rice
1 - 15 oz can black beans, rinsed and drained
1 - 15 oz can garbanzo beans
½ cup chopped scallion
2 stalks salary, sliced
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 – 4 oz can chopped green chilies
1 cup frozen corn kernels, thawed
1 cup frozen peas, thawed
¼ cup chopped fresh parsley or cilantro
1 cup of your favorite oil free dressing or salsa
Combine all the ingredients in a large bowl and mix well. Cover and refrigerate for at least two hours to allow the flavors to blend.
Kitchen Clips: Black Bean and Rice Salad
Black Bean and Rice Salad is full of protein and fiber, and is a good heart-healthy option to serve as a main dish or side dish. Jaclyn Franks, Purdue Extension Educator, shows how easy it is to make this salad. See the recipe below.
INGREDIENTS:
1/2 cup onion (chopped)
1/2 cup bell pepper (green or red, chopped)
1 cup brown rice (or white rice, cooked and cooled)
1 can black beans (15 ounces, drained and rinsed)
1/4 cup rice vinegar (or white vinegar or lemon juice)
1/2 teaspoon mustard powder (optional, dry)
1 clove garlic (chopped, or 1/2 teaspoon garlic powder)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
DIRECTIONS:
1. In a mixing bowl, stir together onion, red or green pepper, rice and beans.
2. In a jar with a tight fitting lid, add vinegar, dry mustard, garlic, salt, pepper and vegetable oil. Shake until dressing is evenly mixed.
3. Pour dressing over bean mixture and stir to mix evenly. Chill for at least one hour. Serve as a side dish or main dish.
Black Bean Salad
Perfect for the summer, this fresh Black Bean Salad is a healthy and delicious recipe that everyone loves. It’s excellent as a light lunch as well as for summer cookouts, picnics, or potlucks. Full of refreshing flavors, you won’t be able to get enough of this bean salad.
Full Recipe:
I love how easy it is to make this black bean salad. It’s perfect for entertaining as you can make it ahead of time, and it gets even tastier as it sits in the fridge. It’s always a crowd-pleaser and comes together easily in a few quick steps. I love that it’s vegan, vegetarian, and gluten-free, making it perfect for sharing.
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