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
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.