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Kidney Bean Salads with Roasted Red Peppers & Parsley
2 Serving Lunch

Kidney Bean Salads

with Roasted Red Peppers & Parsley

Tags: Gluten-Free High-Protein Soy-Free Nut-Free
Cook Time
2 Servings  |  5 min

Nutrition (per serving)

CALORIES
410
FAT
2g
CARBOHYDRATES
70g
PROTEIN
20g

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INGREDIENTS

  1. kidney beans
  2. precooked brown rice, cooked
  3. shallot
  4. fresh parsley
  5. roasted red peppers, roasted
  6. rice vinegar
  7. agave
Allergens: N/A
Cook Time
2 Servings  |  5 min

Nutrition (per serving)

CALORIES
410
FAT
2g
CARBOHYDRATES
70g
PROTEIN
20g

Get Recipes Delivered

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.

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