Kidney Bean Salads with Roasted Red Peppers & Parsley

Kidney Bean Salads

with Roasted Red Peppers & Parsley

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lunch

Lunch Beans/Legumes Salad Grain Bowl American Soy-Free Nut-Free High-Protein Gluten-Free Winter Recipes Summer Recipes Spring Recipes Quick and Easy Seasonal Menu 10 minutes or less
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SERVINGS
2 2
PREP & COOK TIME
5 min
CALORIES
410
FAT
2g
CARBOHYDRATES
70g
PROTEIN
20g

MAIN INGREDIENTS

  1. 13.4 oz kidney beans
  2. 8 oz precooked brown rice
  3. 1 shallot
  4. ¼ oz fresh parsley
  5. 4 oz roasted red peppers
  6. 1 tbsp rice vinegar
  7. 1 tsp agave
Allergens: N/A
Nutrition

INSTRUCTIONS

1
Prepare the bowls
Drain and rinse the kidney beans. Add the brown rice to a medium bowl and microwave for 1 minute. Peel and mince the shallot. Pick the parsley leaves from the stems and roughly chop. Drain the roasted red peppers. In a small bowl, whisk together the rice vinegar, agave, and 1 tbsp olive oil.
2
Serve
Add the kidney beans, minced shallot, chopped parsley, roasted red peppers, and the rice vinegar dressing to the cooked brown rice and toss to combine. Divide between 2 serving bowls.