Mixed Beans and Rice Salad | How to make Mixed Beans and Rice Salad

By Priya Srinivasan  |  19th Apr 2017  |  
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  • Mixed Beans and Rice Salad, How to make Mixed Beans and Rice Salad
Mixed Beans and Rice Saladby Priya Srinivasan
  • Prep Time

    6

    Hours
  • Cook Time

    15

    mins
  • Serves

    6

    People

2

0





About Mixed Beans and Rice Salad Recipe

Simple salad made with leftover rice. Toss with some mixed beans and a simple dressing, you have a filling salad ready.,

Mixed Beans and Rice Salad is delicious and authentic dish. Mixed Beans and Rice Salad by Priya Srinivasan is a great option when you want something interesting to eat at home. Restaurant style Mixed Beans and Rice Salad is liked by most people . The preparation time of this recipe is 360 minutes and it takes 15 minutes to cook it properly. Mixed Beans and Rice Salad is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Mixed Beans and Rice Salad. Mixed Beans and Rice Salad is an amazing dish which is perfectly appropriate for any occasion. Mixed Beans and Rice Salad is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Mixed Beans and Rice Salad at your home.

Mixed Beans and Rice Salad

Ingredients to make Mixed Beans and Rice Salad

  • 1.5 cups mixed beans (a mix of garbanzo, kidney beans, mung beans, moth beans, whole masoor, white beans, black-eyed beans)
  • 1 cup cooked rice/ white rice/ brown rice (I used leftover white rice)
  • Handful of coriander leaves, chopped finely
  • Handful of mint leaves, chopped finely
  • 2 green chilies, chopped finely
  • Juice of a lemon
  • salt to taste
  • 1 tbsp olive oil

How to make Mixed Beans and Rice Salad

  1. Soak the mixed beans overnight or at least 6 hours. Drain the soaked beans, add fresh water to immerse the beans completely. Add 1/2 tsp salt to it. Pressure cook for 4 whistles.
  2. Let the pressure release on its own. Drain the water completely. Take the drained beans in a large bowl.
  3. If using leftover rice, microwave it for 30 seconds and make it little warm. Add warm rice to the beans bowl. Toss well to combine.
  4. To this bowl add chopped coriander, mint leaves, green chilli, lemon juice, olive oil and salt.
  5. Give it a good toss to combine well. Let the salad sit for 10 minutes for the flavors to mingle. Serve it immediately or refrigerate for 30 minutes and serve chilled.

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