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Vegetable Rice Salads with Beans

Vegetable Rice Salads with Beans
Vegetable Rice Salads with Beans might be just the side dish you are searching for. This gluten free and vegan recipe serves 4. One serving contains 510 calories, 10g of protein, and 24g of fat. Only A mixture of arugula salad, lemon juice, chickpeas, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 57 minutes.

Instructions

1
In a 2-quart saucepan bring salted water to a boil and add rice and boil, uncovered, stirring occasionally, until cooked, about 25 minutes.
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WaterWater
RiceRice
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Sauce PanSauce Pan
2
Drain rice in a colander and rinse under cold running water until cool.
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WaterWater
RiceRice
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ColanderColander
3
Drain rice well.
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RiceRice
4
In a saucepan of boiling salted water, blanch beans and carrots for 1 or 2 minutes, drain in a sieve and shock in ice bath.
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CarrotCarrot
BeansBeans
WaterWater
IceIce
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Sauce PanSauce Pan
SieveSieve
5
Drain vegetables well.
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VegetableVegetable
6
In a large bowl whisk together lemon juice, mustard, salt, and pepper.
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Lemon JuiceLemon Juice
MustardMustard
PepperPepper
SaltSalt
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WhiskWhisk
BowlBowl
7
Add oil in a stream and whisk until emulsified.
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Cooking OilCooking Oil
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WhiskWhisk
8
Add rice, blanched vegetables, celery, bell pepper, scallions, and chickpeas, toss well and adjust seasoning.
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Bell PepperBell Pepper
VegetableVegetable
ChickpeasChickpeas
Green OnionsGreen Onions
SeasoningSeasoning
CeleryCelery
RiceRice
9
Add dill and parsley.
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ParsleyParsley
DillDill
10
Serve on bed of arugula.
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ArugulaArugula
DifficultyExpert
Ready In57 m.
Servings4
Health Score40
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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