Name: Spiced beans and rice salad
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tin of kidney beans; 1 red onion; 2 cloves of garlic; 1 Tbsp olive oil; 1 tsp ground cumin; ½ tsp dried chilli flakes; 300g basmati rice; 650 ml vegetable stock; 1 lime, zested; 1 large handful of coriander leaves, chopped

Spiced beans and rice salad

20 Aug 2020

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Background

This vegan spiced beans and rice salad is very easy to make, and it’s very versatile. It can be served lukewarm or cold, as a main course or a side dish; or you can take it with you to trips, picnics or to work in your lunchbox. It’s slightly spicy, but the chilli can be omitted. It’s healthy, filling and yummy!

Ingredients

1 tin of kidney beans
1 red onion
2 cloves of garlic
1 Tbsp olive oil
1 tsp ground cumin
½ tsp dried chilli flakes
300g basmati rice
650 ml vegetable stock
1 lime, zested
1 large handful of coriander leaves, chopped

Instructions

Finely chop the onion & garlic, then gently cook them in the oil until soft. Add the spices and stir for a couple of minutes.
Add the rice, combine well, then pour over the stock. Bring to the boil, cover, and cook over low heat for 10-15 minutes until the liquid has absorbed.
Take it off the heat and rest for 10 minutes - do not remove the lid.
Meanwhile, drain and rinse the beans and, after the resting time, mix with the rice.
Add the lime zest and the chopped coriander to the rice.
Serve immediately or let it cool.