Total Time
Prep 10 mins
Cook 35 mins

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!

Ingredients Nutrition


  1. 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.
  2. Add vegetables, beans, parsley, nuts & seeds to rice; lightly toss to combine.
  3. Whisk together remaining ingredients and drizzle over salad, toss lightly & serve.
Most Helpful

WONDERFUL salad!!! I just loved the taste and freshness of this salad. We did add Braggs Liquid Aminos (soy sauce) which brought out the flavors for us. I also had some leftover tortillas and wrapped up some of the rice salad like a burrito. I didn't add cashews because I realized last minute that I was out, though I'm sure they would only make it taste even better. Very yummy, healthy, filling, and I will make this again. Thanks Mandy! Made for Newest Zaar Tag.

Enjolinfam September 01, 2008