BROWN RICE SALAD

Brown Rice Salad image

I found this in recipes + mag. A lovely fresh & filling salad. I've even made this with baked beans when out of kidney beans & that tastes great too!

Provided by Mandy

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

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Ingredients

1 1/2 cups brown rice
250 g cherry tomatoes, quartered
1 lebanese cucumber, quartered legthwise & sliced
3 spring onions, thinly sliced
420 g mexican beans or 420 g kidney beans, drained
1/3 cup parsley, chopped
1/3 cup cashews, toasted
2 tablespoons sunflower seeds, toasted
1 1/2 tablespoons olive oil
1/4 cup lemon juice
1/2 teaspoon chili powder
1/4 teaspoon sugar

Steps:

Place rice & 3 cups water in a saucepan & bring to the boil. Reduce heat and cover, simmer for 25-30 mins or until rice is cooked. Stand, covered for 10 mins, uncover & cool, transfer to a bowl & chill until needed.
Add vegetables, beans, parsley, nuts & seeds to rice; lightly toss to combine.
Whisk together remaining ingredients and drizzle over salad, toss lightly & serve.

Nutrition Facts : Calories 431.9, Fat 15, SaturatedFat 2.5, Sodium 92.3, Carbohydrate 67.4, Fiber 5.4, Sugar 5.9, Protein 10

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