Brown Rice Red Beans Salad Recipe | Nutritious & Delicious

CUISINEFusion
SEASONAlways Loved
OCCASSIONParty, Everyday Meal
MEAL TYPEParty, Healthy, Lunch
SPECIALITYDaawat Brown Rice

Recipe Variants

MADE EASY

Ingredients	Step by step guide
Ingredients 1 cup boiled red kidney beans 1½ cups Daawat Quick Cooking Brown Basmati Rice Salt to taste 2 tsps mustard paste 1½ tsps dried mixed herbs Crushed black peppercorns to taste 1½ tbsps lemon juice 2 tbsps extra virgin olive oil 1 large avocado ½ medium red capsicum, seeded, and cut into triangles ½ medium yellow capsicum, seeded, and cut into triangles ½ medium green capsicum, seeded, and cut into triangles 1 large carrot, peeled, cut into triangles, and blanched 6-8 assorted cherry tomatoes, halved ½ cup boiled corn kernels 6-8 toasted walnuts, broken 2-3 tbsps assorted micro greens	Step by step guide Step 1 Take Daawat Quick Cooking Brown Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times. Step 2 Now once again add sufficient water and let it soak for 25-30 minutes. Drain the water. Step 3 Boil 5-6 cups of water in a deep non-stick pan. Add salt, soaked rice, and mix well. Cook for 15 minutes. Step 4 Drain the water and set the rice aside to cool down. Step 5 For the dressing, take mustard paste in a bowl. Add dried mixed herbs, salt, crushed black peppercorns, lemon juice, and mix well. Add extra virgin olive oil and again mix well. Step 6 Cut the avocado into 2 parts and remove the seeds. Further cut it into small pieces and transfer in a bowl. Step 7 Add red capsicum, yellow capsicum, green capsicum, carrots, cherry tomatoes, corn kernels, toasted walnuts, red kidney beans, and cooked rice, and mix well. Step 8 Pour the prepared dressing over, add micro greens and mix. Step 9 Transfer into a serving plate and serve.

Ingredients

Step by step guide

Ingredients

1 cup boiled red kidney beans
1½ cups Daawat Quick Cooking Brown Basmati Rice
Salt to taste
2 tsps mustard paste
1½ tsps dried mixed herbs
Crushed black peppercorns to taste
1½ tbsps lemon juice
2 tbsps extra virgin olive oil
1 large avocado
½ medium red capsicum, seeded, and cut into triangles
½ medium yellow capsicum, seeded, and cut into triangles
½ medium green capsicum, seeded, and cut into triangles
1 large carrot, peeled, cut into triangles, and blanched
6-8 assorted cherry tomatoes, halved
½ cup boiled corn kernels
6-8 toasted walnuts, broken
2-3 tbsps assorted micro greens

Step by step guide

Step 1 Take Daawat Quick Cooking Brown Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.
Step 2 Now once again add sufficient water and let it soak for 25-30 minutes. Drain the water.
Step 3 Boil 5-6 cups of water in a deep non-stick pan. Add salt, soaked rice, and mix well. Cook for 15 minutes.
Step 4 Drain the water and set the rice aside to cool down.
Step 5 For the dressing, take mustard paste in a bowl. Add dried mixed herbs, salt, crushed black peppercorns, lemon juice, and mix well. Add extra virgin olive oil and again mix well.
Step 6 Cut the avocado into 2 parts and remove the seeds. Further cut it into small pieces and transfer in a bowl.
Step 7 Add red capsicum, yellow capsicum, green capsicum, carrots, cherry tomatoes, corn kernels, toasted walnuts, red kidney beans, and cooked rice, and mix well.
Step 8 Pour the prepared dressing over, add micro greens and mix.
Step 9 Transfer into a serving plate and serve.