alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Cool Rice and Beans Salad

Serves 4.

    Share

    Cool Rice and Beans Salad

    This salad gives you a complete protein by combining rice and beans. It is my version of what was “Micheline’s rice salad” when I was a little girl, but to this day, no one in my family remembers who Micheline is. The salad, though, is memorable!

    Advertisement

    Cool Rice and Beans Salad

    Ingredients

    • 2 Tbsp (30 mL) reduced-sodium soy sauce or tamari sauce
    • 1/4 cup (60 mL) grapeseed oil
    • 1 garlic clove, finely minced
    • 2 cups (500 mL) cooked jasmine or basmati rice, cooled
    • 1/2 cup (125 mL) soybean sprouts
    • 1 cup (250 mL) cooked beans of your choice (pinto, black, navy)
    • 2 cups (500 mL) packed baby spinach leaves, washed
    • 3 celery stalks, thinly sliced diagonally
    • 1 cup (250 mL) sliced fresh mushrooms
    • 1/2 cup (125 mL) diced red pepper
    • 2 green onions, thinly sliced diagonally
    • 1/2 cup (125 mL) nuts or seeds of your choice

    Nutrition

    Per serving:

    • calories385
    • protein12g
    • fat21g
      • saturated fat2g
      • trans fat0g
    • carbohydrates40g
      • sugars3g
      • fibre7g
    • sodium439mg

    Directions

    01

    In small bowl, whisk together soy or tamari sauce, oil, and garlic.

    02

    In large serving bowl, combine remaining ingredients; add dressing, toss to coat, and let stand for 1 hour at room temperature before serving.

    Advertisement

    Like this recipe?

    This recipe is part of the Beat the Heat with Salads collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.