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Herbed Bean & Rice Salad

Prep Time20 minutes
Total Time20 minutes
Course: Salad
Keyword: bean and rice salad, beans, herbed bean rice salad, lunch, rice, salad
Servings: 6 people
Author: Ashlen Leonard

Ingredients

Dressing

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tbsp red wine vinegar
  • 4 cloves garlic crushed
  • 1/2 tbsp dried dill

Salad

  • 1 cup cooked rice
  • 1 540 ml can chickpeas drained and rinsed
  • 1 540 ml can black beans drained and rinsed
  • 1 cup cucumber chopped
  • 1 red bell pepper chopped
  • 1/2 cup fresh parsley chopped
  • 1/2-1 cup feta cheese (optional)
  • Salt and pepper to taste

Instructions

  • In a small bowl or container, mix all of the dressing ingredients together. Stir or shake well and set aside.
  • In a large mixing bowl, combine the rice, chickpeas, black beans, cucumber, bell pepper, parsley and feta cheese. Stir together and season with salt and pepper.
  • If you are planning to finish serve the salad immediately or finish it in 1-2 days, drizzle in the salad dressing and stir to combine.
  • If you plan on using the salad over 3-4 days, keep the dressing on the side and add it just before serving. Store the salad in an airtight container in the fridge and enjoy!

Notes

Substitutions:

 
Vegan or dairy-free version: omit the feta cheese or use plant-based feta.