Kidney Beans & Red Rice Salad

Recipe PREP 10 min COOK 5 min

Kidney Beans & Red Rice Salad

PREP 10 min COOK 5 min

Description

Rajma chawal, a kidney bean stew served with hot, fluffy rice, is the ultimate North Indian comfort food, and the inspiration for this hearty salad bowl. Kidney beans provide plant-based protein, copper, folate, and fiber for digestive health. Red rice offers magnesium, selenium, and a good carb-to-fiber ratio for satiety, while greens add essential vitamins and minerals.


NOTE

Perfect for meal prep, this dish can be served fresh or enjoyed chilled the next day.

Ingredients

2 SERVING

For The Salad

  • 25-30 (100 g) baby spinach leaves
  • 25-30 (75 g) young amaranth leaves
  • 1 tsp extra virgin coconut oil
  • ½ cup (100 g) cooked kidney beans
  • ½ cup (100 g) cooked matta rice or any red rice
  • ½ cup (60 g) pomegranate arils
  • ½ cup (80 g) corn kernels
  • A pinch of salt

For the Dressing

  • 2 Tbsp (30 ml) virgin coconut oil or cold-pressed sunflower oil
  • 4 Tbsp (60 ml) lime juice
  • ½ tsp grated ginger
  • 1 Tbsp honey or jaggery powder
  • ½ tsp coarsely ground black pepper
  • 10-12 tender curry leaves
  • ½ tsp coarse grain sea salt (more if the kidney beans and rice are not salted)

Directions

  1. Step 1
    Remove any tough stems from the greens and wash them in 2-3 changes of water. Drain and spin in a salad spinner or pat dry. Stack them and cut roughly into big pieces.
  2. Step 2
    In a pan, heat the coconut oil and lightly sauté the greens over medium heat for 1-2 minutes or until they began to wilt. Move the greens onto a plate to cool.
  3. Step 3
    In a bowl, combine the kidney beans, red rice, pomegranate arils, corn, and the greens.
  4. Step 4
    To make the dressing: In a small blender, add the coconut oil, lime juice, ginger, honey, black pepper, curry leaves, and Himalayan crystal salt. Blend until creamy. Pour the dressing over the salad and toss to mix. Adjust seasoning and serve in a large bowl or plate it as a meal. Refrigerate leftovers and enjoy as a chilled salad the next day.

Substitutions: Use any unpolished rice variety or play with other grains like quinoa or millet. Swap kidney beans for black-eyed peas. You can experiment with greens too. Try collards, watercress, snow pea shoots, chard, and kale. 

Photo by Thomas George

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