Super Salad: Rice and Kale

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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Course Main Dish, Side Dish

Prep Time 10 minutes Cook Time 20 minutes

Servings

people

MetricUS Imperial

Ingredients


Salad

  1. 1 cup Cooked Rice Brown basmati works best, but feel free to use any rice.

  2. 1 can Mixed Beans Washed

  3. 1 large Tomato, diced

  4. 1/2 medium Cucumber, diced

  5. 2 cups Mixed Kale, chopped Best flavor is when you have 2 or more varieties of kale


Dressing

  1. 1 tablespoon Dijon Mustard

  2. 2 tablespoons olive oil

  3. 1/4 cup Apple Cider Vinegar

  4. 1 teaspoon Honey

  5. Pepper, to taste

Course Main Dish, Side Dish

Prep Time 10 minutes Cook Time 20 minutes

Servings

people

MetricUS Imperial

Ingredients


Salad

  1. 1 cup Cooked Rice Brown basmati works best, but feel free to use any rice.

  2. 1 can Mixed Beans Washed

  3. 1 large Tomato, diced

  4. 1/2 medium Cucumber, diced

  5. 2 cups Mixed Kale, chopped Best flavor is when you have 2 or more varieties of kale


Dressing

  1. 1 tablespoon Dijon Mustard

  2. 2 tablespoons olive oil

  3. 1/4 cup Apple Cider Vinegar

  4. 1 teaspoon Honey

  5. Pepper, to taste

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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