Summer red bean & rice salad

Summer evenings = summer salads…
What about a rich and healthy salad with an exotic pesto dressing?

200 g brown basmati rice boiled till tender but not mushy
350 g red kidney beans, drained and rinsed
1 medium yellow bell pepper, finely diced
15/20 cherry tomatoes, sliced in half
70 g pine nuts
1 cup of basil and parsley leaves
3 tbsp olive oil
1 tbsp maple syrup
1/2 clove of garlic
1 tsp sweet paprika
1 tbsp dried thyme
1 tsp dried oregano
pinch pepper
1/2 tsp sea salt

Transfer the kidney beans to a large mixing bowl. Add the bell pepper, tomatoes and cooled rice to the beans.
Combine all the dressing ingredients in a food processor, blend to a thick paste. Spoon the dressing over the salad, stir well and chill for at least 1 hour to well blend all the flavours.



9 thoughts on “Summer red bean & rice salad

  1. Pingback: Basil Pesto Damper Rolls | Chocolate & Spice

  2. I made this pesto for dinner yesterday and it was amazing!! 😀
    I couldn’t help and have posted it on my blog linking it to yours! Hope you don’t mind! 🙂 Thank you so much, my hubby absolutely loved it!

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