Italian salad with red rice and butter beans
20min
20min
40min
A salad, and especially a more filling salad is actually always convenient. It can be used as a light evening meal, possibly complemented with a nice bowl of soup, but is also a tasty and healthy lunch or a nutritious side dish. I think the best thing about salad dishes is that they are also perfect for a picnic. The possibilities for meal salads are endless, although sometimes some combinations work a little better than others.
This salad is nice and filling and nutritious, containing rice and beans in addition to vegetables. As you may have read a few times, I'm quite a fan of the cookbook VEGAN cooking for everyone by The Happy Pear. Of all the different types recipes in there, I think the salads are my favorites. Especially this recipe comes to the table regularly in spring and autumn . In summer too, but then the pumpkin is replaced with other vegetables, such as bell pepper, zucchini and/or eggplant.
Tips
- Want to make this salad ahead of time? Then keep the dressing separate
- Substitute pumpkin in the summer for grilled zucchini and/or eggplant
- Make the pickled red onion up to a few months in advance. Make plenty, as it is also delicious with - among other things - the airfryer breakfast burrito's
ingredients
for 3 people
- 100 grode rijst of bruine rijst
- 200 gflespompoen in blokjes van ca. 2 cm
- 1 canbutter beans rinsed and drained
- 3tomatoes diced about 2 cm
- 100 garugula
for the dressing
- 2 tbspolive oil
- 2 tbspbalsamic vinegar
- 2 tbspsoy sauce
- 1 tbspmaple or agave syrup
- 1 tbsporegano
- 1tspthyme
- pinch ofsalt
toppings
- pickled red onion recipe
- pumpkin seeds
Preparation
Cook the rice according to the package directions. Add a pinch of salt to allow the salt to soak into the rice . Roast the squash cubes in the airfryer at 180°C in 15 to 20 minutes until cooked and browned.
Mix the beans, tomatoes and lettuce in a large bowl. Mix together all ingredients for the dressing
Add the rice and pumpkin to the salad. Mix gently; you don't want all the rice and pumpkin to end up at the bottom of the bowl
Divide the toppings on top and drizzle with the dressing
