Beans and rice combine to create a complete protein in this fresh salad. Perfect for a picnic, as a meal on its own or lunch on the go. This salad will leave you full and satisfied.
Print RecipeSuper Salad: Rice and Kale
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Add to Meal Plan: Select Course to Add: BreakfastLunchDinner
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Prep Time 10 minutes Cook Time 20 minutes
Servings
people
MetricUS Imperial
Ingredients
Salad
1 cup Cooked Rice Brown basmati works best, but feel free to use any rice.
1 can Mixed Beans Washed
1 large Tomato, diced
1/2 medium Cucumber, diced
2 cups Mixed Kale, chopped Best flavor is when you have 2 or more varieties of kale
Dressing
1 tablespoon Dijon Mustard
2 tablespoons olive oil
1/4 cup Apple Cider Vinegar
1 teaspoon Honey
Prep Time 10 minutes Cook Time 20 minutes
Servings
people
MetricUS Imperial
Ingredients
Salad
1 cup Cooked Rice Brown basmati works best, but feel free to use any rice.
1 can Mixed Beans Washed
1 large Tomato, diced
1/2 medium Cucumber, diced
2 cups Mixed Kale, chopped Best flavor is when you have 2 or more varieties of kale
Dressing
1 tablespoon Dijon Mustard
2 tablespoons olive oil
1/4 cup Apple Cider Vinegar
1 teaspoon Honey
Votes: 0 Rating: 0 You:
Rate this recipe!
Add to Meal Plan: Select Course to Add: BreakfastLunchDinner
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Instructions
Place cooked rice, beans, diced tomato, diced cucumber and chopped kale in a large salad bowl and toss together until evenly mixed. Be careful not to crush rice.
Combine Dijon mustard, olive oil, cider vinegar and honey. I like to use a mason jar for shaking but this is not necessary.
Pour dressing over salad and toss together just before serving. Finish with a grind of pepper (tricolour if you have it) to taste.
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