Mixed beans and rice salad, an easy salad with mixed lentils, tossed with cooked rice. Most of my salad recipes have minimal dressings, i have used chilli, lemon and salt to flavor the salad.
Course Main Course, Salad, Snack
Cuisine fusion, Indian, Mexican
Keyword A quick recipe, a quick to make rice recipe, How to make easy salad, Mixed beans recipe, Quick salad recipe, Rice salad, Salad with rice
Prep Time 8 hourshours
Cook Time 15 minutesminutes
Toss and serve 10 minutesminutes
Total Time 8 hourshours25 minutesminutes
Servings 3
Calories
Ingredients
1.5cupsmixed beans (a mix of garbanzo, kidney beans, mung beans, moth beans,whole masoor, white beans, black-eyed beans)
1cupcooked ricewhite/brown rice
2nosgreen chiliesfinely chopped
1tablespoonolive oil
handful of fresh mint leavesfinely chopped
handful of fresh coriander leavesfinely choppped
juice of a lemon
Instructions
Soak the mixed beans overnight or at least 6 hours.
Drain the soaked beans, add fresh water to immerse the beans completely. Add ½ teaspoon salt to it. Pressure cook for 4 whistles.
Let the pressure release on its own. Drain the water completely. Take the drained beans in a large bowl.
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.
To this bowl , now add chopped coriander, mint leaves, green chili, lemon juice, olive oil and salt. 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.