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White  Kidney   Bean  and  Wild   Rice  Salad    


White Kidney Bean and Wild Rice Salad With this flavour packed colourful salad, you won’t even know you’re getting a good serving of heart healthy fibre. Serves 6 19 oz (340 mL) white kidney beans, drained and rinsed well ¾ cup (185 mL) cooked wild rice 1 tomato, seeded and diced 1 hot pepper, very finely chopped with seeds (to taste) 1/3 cup (80 mL) dice marinated roasted red pepper 1 tbsp (15 mL) chopped fresh basil ¼ cup (60 mL) whole toasted hazelnuts, roughly chopped 2 tbsp (30 mL) hemp oil or olive oil 2 tsp (10 mL) malt vinegar 1 tsp (5 mL) honey 1 tsp Dijon mustard salt and pepper, to taste 1 tbsp (15 mL) chopped fresh parsley

In a large bowl, combine the kidney beans, cooked wild rice, tomato, hot pepper, roasted red pepper, fresh basil and hazelnuts. Toss gently. In a small bowl, whisk together the hemp oil, malt vinegar, honey, mustard, salt and pepper. Pour over salad. Sprinkle with parsley and mix well. Chill until ready to serve.


White Kidney Bean and Wild Rice Salad