1400 700 vegan extras kidneybeansaladswithroastedredpeppers horizontal

Kidney Bean Salads

with Roasted Red Peppers & Parsley

lunch

10 minutes or less Seasonal Menu Quick and Easy Spring Recipes Summer Recipes Winter Recipes Gluten-Free High-Protein Nut-Free Soy-Free American Grain Bowl Salad Beans/Legumes Lunch
SERVINGS
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.