Drain and rinse kidney beans.
Set aside.
Bring water to a boil, then add the rice, cover, and cook over low heat for about 25 minutes.
Stir and fluff the cooked rice, cover, and set aside.
Meanwhile, make the dressing by whisking together the olive oil, lemon juice and vinegar.
Add the garlic, sugar, salt and pepper, and whisk again until smooth and a thick consistancy is achieved.
Whisk in dill, and set aside.
Combine the cooked rice with the red pepper, green onions, fennel and beans.
Pour on the dressing and toss well.
Add the cheese and the peas and toss again.
Refrigerate for 4 hours or overnight to let the flavors meld.
Allow to sit at room temperature for half an hour before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	417.67 Kcal (1749 kJ)
Calories from fat	243.15 Kcal
		% Daily Value*
Total Fat	27.02g	42%
Cholesterol	32.32mg	11%
Sodium	378.14mg	16%
Potassium	409.74mg	9%
Total Carbs	32.54g	11%
Sugars	4.22g	17%
Dietary Fiber	5.21g	21%
Protein	12.62g	25%
Vitamin C	31.5mg	53%
Vitamin A	0.5mg	16%
Iron	26mg	145%
Calcium	247.9mg	25%

Amount Per 100 g
Calories	135.51 Kcal (567 kJ)
Calories from fat	78.89 Kcal
		% Daily Value*
Total Fat	8.77g	42%
Cholesterol	10.49mg	11%
Sodium	122.69mg	16%
Potassium	132.94mg	9%
Total Carbs	10.56g	11%
Sugars	1.37g	17%
Dietary Fiber	1.69g	21%
Protein	4.1g	25%
Vitamin C	10.2mg	53%
Vitamin A	0.2mg	16%
Iron	8.4mg	145%
Calcium	80.4mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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