A light, fresh taste with just a hint of sweet, this protein packed Kidney Bean Brown Rice Salad is vegetarian-friendly, and is a quick and easy side or main. 20 minutes from start to finish and you’re good to go!
4cupsbrown rice,cooked and cooled (any common rice will do - basmati, white, brown, etc.)
1canwhite kidney beans,rinsed and drained (19 ounces)
1canred kidney beans,rinsed and drained (19 ounces)
1/2cupgreen onions,thinly sliced
1/2cupparsley,chopped
1/2cuproasted red peppers,chopped
1tablespoonrice vinegar
2tablespoonsolive oil
2tablespoonsmaple syrup or honey
1/2teaspoonsalt
1/2teaspoonground black pepper
Instructions
This is a no-cook/bake recipe. Simple and easy!
Start by whisking together the sauce/seasoning ingredients into a bowl until well incorporated - vinegar, olive oil, maple syrup or honey, salt and pepper. Set aside.
In a large bowl, stir together the red and white beans, rice, onion, parsley and roasted red peppers.
Pour the sauce/seasoning mixture over the beans and rice and toss well to coat.
Cover and refrigerate for one hour. When ready to serve, lightly toss once again.