Bean Salad with Rice

Name: Bean Salad with Rice
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: German
Ingredients: 150 g long‑grain rice; 150 g kidney beans (canned); 150 g thick beans (canned); 2 Tomatoes; 0.5 cucumber; 2 tbsp white wine vinegar; Salt; pepper (ground); 4 tbsp germ oil; 2 tbsp freshly chopped parsley

Prep: 15min

| Servings: 4 | Cook: 25min

Bean salad with rice is a recipe featuring fresh ingredients from the legumes category. Try this and other recipes from Spoonsparrow!

Ingredients

150 g long‑grain rice
150 g kidney beans (canned)
150 g thick beans (canned)
2 Tomatoes
0.5 cucumber
2 tbsp white wine vinegar
Salt
pepper (ground)
4 tbsp germ oil
2 tbsp freshly chopped parsley

Instructions

1.
Wash the rice thoroughly under running water, then cook it in twice the amount of lightly salted water until boiling, cover and simmer on low heat for 20-30 minutes, then let cool.
2.
Drain the kidney beans and thick beans, rinse with cold water and drain. Boil the tomatoes, peel, quarter, seed, and dice them into small cubes. Wash the cucumber, halve it lengthwise, scoop out the seeds with a small spoon, and dice into small cubes.
3.
Whisk together vinegar, salt, pepper, and oil to make a salad dressing, then stir in parsley. In a salad bowl combine the rice with beans, tomatoes, cucumber cubes, and the dressing, mix well, and serve.