Gluten-free & vegan
We got this salad recipe from our friends in Germany. It’s a tasty, filling but light salad that everyone here appreciated. The mixture of colours is very appealing. Great salad to try this summer!
The salad uses cooked kidney beans. If you are working with dry beans, you need to start the day before, simply by soaking them. Take half the dry weight of the amount required. It will double on soaking. Cover it well with water, remember that they will increase in volume and weight – give a good 3 – 4 cm of water above the beans.
The next day, strain them, (weigh again, just to check), cover in fresh water and bring them to the boil. Change the water if foam appears on top. Keep replacing with fresh water until the foam disappears. This reduces the possibility of gas forming inside the person who eats it! Once the foam is gone, flavour the cooking water with salt and boullion power. It should taste like a nice broth; this flavour will go into the beans as they cook. Beans take longer to cook depending on their age. Kidney beans usually require about 1 hour – to test them; bite one. It should not be starchy but soft.
Rice & Kidney Bean Salad
250g Red capsicum
250g Yellow capsicum
60g Red onion
80g Spring onion / chives
250g Cherry Tomatoes
250g Kidney Beans, cooked
100g Black pitted olives
75g Olive Oil
25g Lemon juice
½ tsp or 3g Salt
1 tsp or 7g Boullion powder
3/4 tsp or 2g Paprika powder
1½ tsp or 2g Dried Basil, ground
- Combine all ingredients in a pot and bring to boil.
- Reduce heat and let simmer 20 min, covered.
- Turn off heat and let it swell for a further 10 minutes.
- Remove rice from pot and spread out on a flat tray to allow it to cool quickly.
- Cut capsicum into little cubes.
- Dice onion very finely.
- Cut spring onion into fine rings.
- Cut cherry tomatoes into slices.
- Cut olives into rings.
- In a large bowl, gently mix the rice into the vegetables.
- Mix all dressing ingredients together.
- Mix dressing through the salad, taste, and adjust if necessary.