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Kidney Bean And Brown Rice Salad

Beans and rice go together really well, and salad is almost always a healthy choice, so what better than a bean and rice salad.

This is another recipe from Richard & Sandra Barnett who run a great vegetarian Bed & Breakfast in the New Forest (an English national park in Hampshire).

100g dried kidney beans – or a can of kidney beans
100g of brown rice
2 cloves of garlic (crushed)
1 onion (chopped)
1 carrot (grated)
1 stick of celery (chopped)
1 red or green pepper (chopped)
2 tomatoes (chopped)
Olive oil
2 leaves of basil
Half a cup of grated parmesan cheese (or vegan parmesan alternative.)

(Click here for conversion to more familiar measurements)

Soak and cook beans, if not using a can of beans and cook the rice.

Meanwhile, sauté the garlic in the oil.

Add onion and cook for 1 minute.

Add the cooked beans and rice and stir.

Remove from heat and then add all other ingredients and mix thoroughly.

Serve with a salad of grated carrot, grated beetroot and pine nuts with a splash of extra virgin olive oil.

Checkout out more of our healthy vegetarian and vegan recipes.

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