Name: Mixed Bean and Rice Salad
Prep time: 15 min
Total time: 15 min
Ingredients: 400 g beans, 4 bean mix, canned (drained and rinsed); 2 cup rice, brown (cooked); 20 g pine nuts ((2 tbsp)); 20 g sunflower seeds ((1 tbsp)); 20 g pumpkin seeds ((1 tbsp)); 2 shallot (thinly sliced); 1 capsicum, red (diced); 1 capsicum, green (diced); ¼ cup cranberries, dried; 2 tbsp oil, olive (extra virgin); 1 lemon (juiced); 2 tbsp soy sauce (GF if required); 2 clove garlic (crushed)

Mixed Bean and Rice Salad

4.50 from 10 votes

Recipe Serves people

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Prep Time 15

Total Time 15

Course Main Course, Salad

Cuisine Gluten Free, Under 15 Minutes, Vegan, Vegetarian, Wholefoods

Ingredients

400 g beans, 4 bean mix, canned drained and rinsed
2 cup rice, brown cooked
20 g pine nuts (2 tbsp)
20 g sunflower seeds (1 tbsp)
20 g pumpkin seeds (1 tbsp)
2 shallot thinly sliced
1 capsicum, red diced
1 capsicum, green diced
¼ cup cranberries, dried
2 tbsp oil, olive extra virgin
1 lemon juiced
2 tbsp soy sauce GF if required
2 clove garlic crushed

Instructions

Combine the olive oil, lemon juice, soy sauce, garlic in a small container and mix to
combine. Season with salt and pepper to taste. Set aside.
Combine the 4 bean mix, brown rice, pine nuts, seed mix, shallots, capsicums and cranberries in a large bowl. Stir to combine.
Pour over dressing and toss. Serve immediately.

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