A Simple Salad Using Leftover Brown Rice

Brown Rice, Tomato & Mixed Bean Salad

Thought that I would share something a little different here today and add a request also. Summer is quickly approaching and the cost of food is rising almost as fast as the temperatures are.

More and more people are really struggling and less are coping with all that is happening around them.

So today I am going to share a recipe for a salad that we love. It is nutritious, economical to make, healthy and tasty. You can add whatever you want to it to glam it up such as some cold cooked chicken, lamb, beef or even tinned fish to make it into a whole meal in itself if you so wish.

To help others out with awesome cheap meal ideas, it would be wonderful if all you wonderful folks that follow us could put your favourite recipes in the comments section to share around please.

People that are really struggling, or have very little sometimes only need a little inspiration to get them through a tough week from others, as to knowing what they can do with a little that they may have in their pantry.

Each one of us is able to bring that inspiration to a whole lot of people, and all we need to do is add our little recipes or just a few tips on throwing an awesome salad or tasty quick meal together with just a few ingredients.

I will kick things off with this awesome salad recipe:

 

Brown Rice, Tomato & Mixed Bean Salad

Serves 4 - 6 as a side salad or 2 people as a complete meal on its own.

Photo credit - Jenny

Salad:

2 cups cooked brown rice, cooled

450 grams cooked dried beans of your choice (mix them up)

1 cup cooked green beans

A good handful of parsley, chopped

200 - 300 grams cherry tomatoes, halved (depending on your tastes)

1 medium onion, finely sliced (Can use 4 thinly sliced Spring onions if you prefer)

Dressing:

1 tablespoon olive oil

4 tablespoons white wine vinegar

2 tablespoons sugar

¼ teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon wholegrain mustard

Garnish:

Crumbled Feta cheese to garnish, Optional

Sliced black olives, Optional

Place the rice, dried and cooked beans, parsley, cherry tomatoes and onions into a large bowl. Place the olive oil, vinegar, sugar, salt and pepper and wholegrain mustard into a screw top jar, secure the lid in place and shale well until the sugar has dissolved. Pour over the dressing and mix gently. Refrigerate for at least 30 minutes so as to allow the flavours to meld. A good hour or two is far better and the flavours will be more superior.  Just before serving, give another light mix and taste for seasoning adding a little more salt and pepper if needed. Sprinkle with a little crumbled feta cheese and sliced black olives to garnish.

Excellent served on its own as a refreshing meal or with grilled chicken or fish.

Extra Notes: This salad is so versatile. You can add whatever you have in your fridge to spruce this up, glam it up for a dinner party etc. Try adding some chopped cooked chicken, lamb, beef or pork. Or try with flaked salmon. Add some cubed avocado, pine nuts, walnuts, capsicums etc. for added colour and crunch.

© 2001 KB Barnes – Founder of - Academy of Alpha To Omega Homesteader Inc.

Please remember to add your recipes in the comments section below so that we can spread the inspiration and help people to know that you don't need a lot of ingredients to make a good wholesome meal.

I also have a request please. I don't usually ask for much myself but today is one of those rare times. 

My request to my wonderful readers and followers is for any recipes using lentils.

Lentils are packed with goodness but like most people I have only ever used them in soups and stews. Yes I know, pretty boring right? I am sure that people have far more exciting ways to use this amazing legume so please do share your recipes so that I for one can learn a few new dishes to use this valuable and cheap ingredient better.