Rice and Bean Salad Recipe | Yummly

Rice and Bean Salad

CHOCOLATE AND ZUCCHINI
12Ingredients
60Seconds
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Ingredients

US|METRIC
  • 240 milliliters dried beans (mixed, and legumes, my mix includes borlotti beans, kidney beans, tiny black beans, adzuki beans, split peas, red and green lentils, and chickpeas)
  • 240 milliliters brown rice
  • 3 centimeters seaweed (piece of dehydrated kombu, see note below)
  • 1 tablespoon balsamic vinegar (not the real kind sold at the price of platinum in teeny bottles, but a decent one nonetheless)
  • 1 teaspoon lemon juice
  • 1 mustard (rounded teaspoon strong)
  • Tabasco Sauce
  • 2 tablespoons olive oil (good, or the good oil of your choice; you can use a little hazelnut or sesame or walnut oil in there, too)
  • 1 bunch chervil (or flat-leaf parsley or cilantro, roughly chopped)
  • sea salt
  • ground black pepper (– freshly)
  • mixed greens (for serving)
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