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.