Cooked - Snap Pea, Cannellini Bean & Brown Rice Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Snap Pea, Cannellini Bean & Brown Rice Salad

4.0

Makes: 4 servings

Stores: 3–4 days in the fridge

Salad

2 cups cooked brown rice, cooled

1 can cannellini beans, drained and rinsed

2 cups snap peas, sliced

1 cup cucumber, diced

¾ cup radishes, thinly sliced

1 cup shredded carrots

¼ cup red onion, thinly sliced

2 tablespoons of mint, chopped

¼ cup dill, chopped

¼ cup pumpkin seeds

¼ cup sunflower seeds

¼ cup feta, optional

Lemon-Dijon Dressing

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp red wine vinegar

1 tsp Dijon mustard

1 small garlic clove, grated

½ tsp honey

½ tsp salt

Black pepper, to taste

Instructions

Cook the brown rice and let it cool completely.
Slice the snap peas, cucumber, radishes, and red onion. Chop the herbs.
Toast the pumpkin and sunflower seeds in a dry pan for 3–5 minutes, then let them cool.
Whisk together the dressing ingredients.
Mix the brown rice, cannellini beans, snap peas, cucumber, radishes, shredded carrots, red onion, parsley, and dill.
Store the dressing and seeds separately for best texture.
Add dressing, seeds, and feta when ready to eat.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🌸Spring

DifficultyVery Easy ⏰ 15m

Created 6 weeks ago

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