Bean and Rice Salad
Servings Prep Time
4servings 30minutes + overnight soaking
Cook Time
1.5hours
Servings Prep Time
4servings 30minutes + overnight soaking
Cook Time
1.5hours
Ingredients
Mustard and Thyme Dressing
Instructions
  1. Soak the black-eyed peas overnight in cold water. Drain and rinse under cold water. Place in a saucepan and cover with cold water. Bring to a boil, then reduce the heat to low and simmer for 45-60 minutes, until tender. Rinse well, drain, then set aside.
  2. Put the rice in a saucepan, cover with water and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or according to the packet instructions, until tender. Drain and set aside to cool.
  3. Meanwhile, blanch the carrots in a saucepan of boiling water for 3 minutes. Add the green beans and blanch for a further 4 minutes, until the vegetables are tender. Drain and refresh under cold water, then drain.
  4. Place the carrots and green beans in a large bowl and add the black-eyed peas, kidney beans, chickpeas, tomato, red pepper and onion.
Dressing
  1. Whisk the vinegar, oil, mustard, thyme and garlic in a small bowl. Season with freshly ground black pepper.
  2. Drizzle the dressing over the salad and toss well to combine. Gently fold the rice into the salad and serve.
Recipe Notes

Per serving: 557 calories, 24 g protein, 9 g fat (<1 g saturated fat), 95 g carbohydrate (9 g sugars), 16 g fibre, 378 mg sodium