This Curried Rice Salad is bursting with seasonal vegetables, hearty brown rice, vibrant capsicum, protein-packed black beans, and crunchy peanuts, this refreshing salad is a must-try for any summer gathering. Not only does it offer a symphony of flavours and textures, but it also boasts the added benefits of curry powder and cumin. These spices not only enhance the taste but also provide anti-inflammatory properties and aid digestion, making this salad not just delicious, but nutritious too. Stay cool and satisfied with our Curried Rice Salad recipe – a delightful fusion of freshness and flavour!
Curried Rice Salad Ingredients
- 1 cup brown rice (or 2 cups cooked e.g. 1 packet of microwave rice)
- 1/4 cup sliced spring onion/red onion
- 1/2 capsicum finely diced
- 1/2 tin black beans, rinsed
- 1/2 cup seasonal vegetable e.g. celery, broccoli, finely diced
- 1/4 cup raisins or currents, or sultanas or dates (sliced thinly)
- 1/4 cup toasted peanuts
- 1 tsp curry powder
- 1 tbsp honey
DRESSING
- 1/4 cup oil
- 1tsp garlic
- 1/2 tsp cumin
- salt and pepper
- 2 Tbsp Lemon juice
Curried Rice Salad Method
- Cook rice according to instructions to yield around 2 cups cooked
- Meanwhile, prepare rest of salad ingredients
- Combine dressing ingredients
- Combine all into a bowl and serve
Tips
- Mix through some chicken, tuna or boiled eggs to add a little extra protein.
- You can sub out peanuts for almonds or cashews for a different flavour!
