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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I found this in recipes + mag. A lovely fresh & filling salad. I've even made this with baked beans when out of kidney beans & that tastes great too! Ingredients:
1 1/2 cups brown rice |
250 g cherry tomatoes, quartered |
1 lebanese cucumber, quartered legthwise & sliced |
3 spring onions, thinly sliced |
420 g mexican beans or 420 g kidney beans, drained |
1/3 cup parsley, chopped |
1/3 cup cashews, toasted |
2 tablespoons sunflower seeds, toasted |
1 1/2 tablespoons olive oil |
1/4 cup lemon juice |
1/2 teaspoon chili powder |
1/4 teaspoon sugar |
Directions:
1. Place rice & 3 cups water in a saucepan & bring to the boil. Reduce heat and cover, simmer for 25-30 mins or until rice is cooked. Stand, covered for 10 mins, uncover & cool, transfer to a bowl & chill until needed.
2. Add vegetables, beans, parsley, nuts & seeds to rice; lightly toss to combine.
3. Whisk together remaining ingredients and drizzle over salad, toss lightly & serve.
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