Brown Rice Kidney Bean Salad with Coconut Sriracha Dressing

This Brown Rice Kidney Bean Salad with Coconut Sriracha Dressing is loaded with protein, fiber and delicious flavors. Its easy to fix and satisfying to the tummy.

I absolutely love Brown Rice Kidney Bean Salad with Coconut Sriracha Dressing. It’s easy, healthy, satisfying and yet desirable.

However, If you are not a salad person I insist that you must try this salad recipe. You are gonna love its delicious blend of ingredients.

It’s a great way to impress your taste buds and maintain a healthy eating pattern in your diet without compromising on taste.

That said it’s clear …. Salads don’t have to be boring. Just play around with flavors and ingredients and you will get it right.

How to make Coconut Sriracha Dressing

To make the dressing I blended coconut flakes, sriracha powder seasoning, hemp seeds (super food), lightened coconut milk, and some seasonings. The consistency of the dressing is liquidy and the most noticeable part is that its oil free.

Yay!!!!

However, this dressing can be used as a dip because of its versatile flavor. I dipped in baby carrots for my snack with the little leftover dressing and I went gaga over it.

How to assemble Brown Rice Kidney Bean Salad with Coconut Sriracha Dressing

• Firstly, combine all the salad ingredients in a salad bowl.
• Then, toss in the dressing and Voila!

A healthy, fiber and protein rich meal ready within minutes. So now, make your weekdays delicious as well.

I am extremely fond of the flavor of coconut in my dishes. You may serve this immediately or refrigerate it and enjoy later. I came up with this dressing to give myself a break from the stereotype dressing that’s available in stores and online.

I would highly emphasize on using sriracha powder seasoning because it has a delectable flavor of its own. No other spice beats this hot pepper powder when it comes to seasoning. It enhances the flavor of any dish magically.

With that said if you get a chance on trying Brown Rice Kidney Bean Salad with Coconut Sriracha Dressing I would love to hear back from you. Happy Healthy Eating!!!!!

You may also like:

Kidney Beans Salad with Cheesy Avocado Dressing

Kidney Beans Salad with Parsley Macadamia Dressing

Red Bean Hummus Dip

Kidney Beans in Peanut Parsley Sauce

Did you make it?

If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram because we would love to see what you cooked.

Print Recipe

Brown Rice Kidney Bean Salad with Coconut Sriracha Dressing

This Brown Rice Kidney Bean Salad with Coconut Sriracha Dressing is loaded with protein, fiber and delicious flavors. Its easy to fix and satisfying to the tummy.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Salad

Cuisine: American

Keyword: brown rice kidney bean salad, brown rice salad, kidney bean salad, sriracha coconut dressing

Servings: 2

Calories: 576kcal

Author: Gunjan

Ingredients

For the dressing

• 1/4 cup unsweetened coconut flakes
• 1 tsp sriracha powder seasoning
• 1 tbsp hemp seeds
• 1 cup unsweetened coconut milk (tetra pack)
• 1/4 tsp salt
• Pinch of sugar
• 1 tsp lemon juice

For the salad

• 2 cups cooked brown rice
• 1 1/2 cups kidney beans (boiled/drained or canned and rinsed)
• 1/2 cup chopped red onion
• 1/2 cup chopped carrots
• 2 tbsp chopped fresh cilantro

Instructions

• In a blender combine all the ingredients of the dressing and blend it smooth.
• In a salad bowl combine all the salad ingredients.
• Toss in the dressing. Mix well. Adjust salt according to taste and enjoy!

Video

Nutrition

Calories: 576kcal | Carbohydrates: 82g | Protein: 19g | Fat: 19g | Saturated Fat: 32g | Sodium: 317mg | Potassium: 1062mg | Fiber: 18g | Sugar: 5g | Vitamin A: 39IU | Vitamin C: 6mg | Calcium: 86mg | Iron: 8mg