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Mixed Beans and Rice Salad

Apr-19-2017
Priya Srinivasan
360 minutes
Prep Time
15 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

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.,

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Fusion
  • Boiling
  • Salad
  • Healthy

Ingredients Serving: 6

  1. 1.5 cups mixed beans (a mix of garbanzo, kidney beans, mung beans, moth beans, whole masoor, white beans, black-eyed beans)
  2. 1 cup cooked rice/ white rice/ brown rice (I used leftover white rice)
  3. Handful of coriander leaves, chopped finely
  4. Handful of mint leaves, chopped finely
  5. 2 green chilies, chopped finely
  6. Juice of a lemon
  7. Salt to taste
  8. 1 tbsp olive oil

Instructions

  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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