Brown Rice Bean Salad

bean saladYou know that I’m vegan and do my best to eat the healthiest foods I can get my hands on.

One of the simplest and least expensive vegan meals to get a complete protein with all of the amino acids you need is to mix beans and rice together in one meal. Putting beans and rice together gives you the same protein quality that you are getting from eating meat.

The following recipe is an awesome summertime recipe loaded with great nutrition from Dr. John McDougall’s collection. Dr. McDougall and his wife are health advocates in a big way.  I follow their healthy ways and enjoy many of the recipes they share.

If you are going to a potluck bbq this summer then this is a healthy recipe to take with you.  Or just make this recipe for your family.  The bowl will be empty at the end of the meal.  This recipe is a crowd pleaser.


(all of my ingredients are organic)

3 cups cooked brown rice

1 15 oz. can kidney beans, drained and rinsed (or use beans you have cooked from scratch)

1 15 oz. can garbanzo beans, drained and rinsed (or cooked from scratch)

1 15 oz. can black beans, drained and rinsed (or cooked from scratch)

1 cup frozen corn kernels, thawed (or fresh corn kernels)

1 cup frozen peas, thawed (or fresh shelled peas)

1/4 cup chopped red onion

1/4 cup chopped red pepper (pimento)

2 tbsp. chopped black olives

2 tbsp. chopped fresh cilantro

1/2 cup extra virgin olive oil

1/4 cup balsamic vinegar

1 tbsp. Tamari sauce (or soy sauce)

1/2 tsp. tabasco sauce

Place rice and beans in a large bowl.  Add corn, peas, onion, red pepper, olives and cilantro.  Toss well to mix.

Mix the olive oil and balsamic vinegar with some salt and pepper to taste in a separate bowl.  Add the Tamari and Tabasco sauce.  Whisk until smooth.

Pour over the salad and mix well.  Refrigerate at least 2 hours before serving.

Taste before serving and add seasonings as required.

Enjoy this wonderful, nutritious summer salad.








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