Curried Rice and Bean Salad
Brighten up your mealtime with this vibrant and flavorful Curried Rice and Bean Salad, a perfect fusion of wholesome ingredients and aromatic spices! Featuring fluffy basmati rice, protein-packed black beans and chickpeas, crunchy red bell pepper, and sweet bursts of raisins, this salad is brought together with a tangy, spiced curry dressing made with olive oil, lemon juice, and a hint of honey. Toasted slivered almonds add a satisfying crunch, while fresh cilantro and green onions deliver a refreshing, herbaceous finish. Ready in just 35 minutes, this nutrient-rich, make-ahead dish is ideal for meal prep, picnics, or as a unique side dish for any gathering. Serve chilled or at room temperature for a delicious balance of flavors and textures.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 tablespoon Curry powder
- 1 teaspoon Ground cumin
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 cup Cooked black beans (rinsed and drained)
- 1 cup Cooked chickpeas (rinsed and drained)
- 1 medium Chopped red bell pepper
- 0.25 cup Chopped fresh cilantro
- 2 whole Chopped green onions
- 0.25 cup Raisins
- 0.25 cup Slivered almonds (toasted)
Instructions
Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and 1 teaspoon of salt, reduce the heat to low, cover, and cook for 15 minutes or until the water is absorbed and the rice is tender.
Once the rice is cooked, remove it from heat, fluff it with a fork, and let it cool to room temperature.
In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 2 tablespoons of lemon juice, and 1 teaspoon of honey. Taste and adjust seasoning if needed.
In a large mixing bowl, combine the cooled rice, black beans, chickpeas, chopped red bell pepper, cilantro, green onions, raisins, and toasted slivered almonds.
Pour the curry dressing over the rice and bean mixture. Toss gently to ensure everything is well coated.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
Before serving, taste the salad and adjust seasoning as needed. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.5 g | 65% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4777 mg | 208% | |
| Total Carbohydrate | 204.3 g | 74% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 50.1 g | ||
| Protein | 51.2 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 440 mg | 34% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 2439 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
