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  • Rosemary Conley Health and Wellbeing

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How to prepare Rice and Bean Salad (ve)

Rice and Bean Salad in a square white bowl

Rosemary demonstrates how to make this quick vegan lunch.

This recipe is ideal for using up leftover rice and turning it into a highly nutritious quick-to-prepare vegan lunch. Perfect for anyone whether you regularly follow a plant-based diet or not.

Serves 2
Per serving: 340 Calories, ?.?g fat
Prep time 10 mins


Ingredients

1 Green Portion Pot® cooked Basmati rice (boiled in water with a vegetable stock cube) or 90g uncooked weight Basmati rice if cooking from fresh
½ red onion finely chopped
1 pepper finely chopped
200g mixed beans, rinsed and drained
½ grated carrot
100g canned sweetcorn including the juice
1 tsp dried coriander leaf
Freshly ground black pepper


Method

  1. Mix all the ingredients together in a large bowl and store in a refrigerator. Eat the same day.

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