Get the Recipe: Winter Black Bean Salad With Rice And Kale (Vegan, Gluten-free)
An easy and delicious winter black bean salad with rice and kale! Vegan, gluten-free and oil-free, this recipe works perfectly either as a main or a side dish. Perfect for a quick weeknight dinner!
Ingredients
- 1 cup white rice, uncooked
- 2 cups kale, chopped
- 1 tbsp tahini
- salt, to taste
- 1 can black beans, drained and rinsed
- 8-9 medium vine tomatoes, chopped
- 1/2 cup red cabbage, chopped
- 1/2 large cucumber, chopped
- 1/2 medium red onion
For the dressing
- 1 tbsp apple cider vinegar
- 1 tsp brown rice miso paste
- juice of 1 small orange
- salt, to taste
Instructions
- Cook the rice according to instructions on packaging. This usually takes 25-30 minutes.
- Meanwhile, massage the kale for 2-3 minutes, then stir in the tahini.
- To make the dressing, stir together the apple cider vinegar, brown rice miso paste, orange juice and salt in a small mixing bowl.
- Once the rice is cooked, stir it together with the kale, black beans, tomatoes, red cabbage, cucumber and red onion. Add the dressing immediately before serving.
Calories: 625kcal, Carbohydrates: 119g, Protein: 24g, Fat: 6g, Saturated Fat: 1g, Sodium: 159mg, Potassium: 1356mg, Fiber: 15g, Sugar: 5g, Vitamin A: 8025IU, Vitamin C: 112.3mg, Calcium: 203mg, Iron: 5.3mg