| Prep: 20 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 220 | 7g | 1g | 35g |
| sugars | fibre | protein | salt |
| 5g | 6g | 7g | 0.2g |
When I chanced upon this Ricebean Salad with Vinaigrette, it was love at first taste! My New England roots have blessed me with a profound affinity for seaside delicacies, and I’ve become quite well known for my seafood recipes. However, the refreshing blend of beans, rice, fresh fruits, and crisp veggies in this vibrant salad presents a delightful detour from my usual briny fare.
A Punch of Color…and Health
One of the many reasons I adore this salad recipe is the burst of colors, which doesn’t only appeal to the eyes, but also indicates a variety of nutritional benefits. The colorful variety of beans, bell peppers, and fruits make this salad a true treasure trove of vitamins, minerals, and fiber. As a matter of fact, this dish reminds me of a similar salad from Food & Wine that blew me away with its refreshing flavors.
Moreover, whether it’s the nutrient-rich beans or the immune-boosting bell peppers, every ingredient contributes towards making this salad a heart-healthy treat. I cannot stress enough how important it is to incorporate such healthful dishes into our diet.
Perfect with a Variety of Dishes
Another reason I am quite fond of the Ricebean Salad with Vinaigrette is its versatility. It pairs wonderfully with many dishes. Personally, I often serve this salad alongside a steamy bowl of my trademark clam chowder or a succulent lobster roll. It adds a light and refreshing counterpoint to the rich and savory flavors of these seafood dishes. I’ve also found it to be a delightful pairing with pasta dishes, especially when it’s something as flavor-packed as this Creamy Orecchiette with Leeks, Peas and Pancetta from Bon Appétit.
In essence, the zesty vinaigrette provides the perfect dressing to this tasty salad and helps tie everything together. It is a simple mix of olive oil, red wine vinegar, honey, Dijon mustard, and garlic that’s whisked together to create a tangy and slightly sweet emulsification that’s absolutely irresistible.
With every bite of this salad, I am transported to a blissful world of vibrant flavors and textures. After all, it’s not just the food we cook, but the love and care with which we prepare it that matters. I hope you enjoy this recipe as much as I do!
What You’ll Need
- 2 cups of cooked rice
- 1 cup of cooked beans (Choose from navy beans, lima beans or kidney beans)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1/2 cucumber, diced
- 1 medium red onion, sliced
- 1/2 cup of sliced kalamata olives
- 1/2 cup of diced tomatoes
- 1 cup of cubed fresh fruits (Choose from strawberries, mangoes or peaches)
- Salt to taste
- Black pepper to taste
For the Vinaigrette:
- 1/4 cup of olive oil
- 1/4 cup of red wine vinegar
- 1 tablespoon of honey
- 1 teaspoon of Dijon mustard
- 1 clove of garlic, minced
Method
Step One:
Begin by preparing the salad. In a large bowl, combine the cooked rice, cooked beans, sliced red and green bell peppers, diced cucumber, sliced red onion, sliced kalamata olives, diced tomatoes, and cubed fresh fruits. Mix well.
Step Two:
Season the salad with salt and black pepper to taste. Toss the salad to ensure the seasoning is evenly distributed. Leave the salad aside while you prepare the vinaigrette.
Step Three:
To prepare the vinaigrette, combine the olive oil, red wine vinegar, honey, Dijon mustard and minced garlic in a small bowl. Whisk the ingredients together until they are well blended.
Step Four:
Gradually drizzle the vinaigrette over the salad, making sure to distribute it evenly. Toss the salad gently to ensure all the ingredients are coated with the vinaigrette.
Step Five:
Refrigerate the salad for at least half an hour before serving, to allow the flavors to blend. Serve the Ricebean Salad with Vinaigrette chilled.
