Brown Rice Kidney Bean Salad with Coconut Sriracha Dressing

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. 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.

The next step is to combine all the salad ingredients. 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!!!!!

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Brown Rice Kidney Bean Salad with Coconut Sriracha Dressing

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Serves 2

Per Serving 576 calories

Fat 19 g

Carb 82 g

Protein 19 g

2

Ingredients

• For the dressing
• ¼ cup unsweetened coconut flakes
• 1 tsp sriracha powder seasoning
• 1 tbsp. hemp seeds
• 1 cup unsweetened coconut milk
• ¼ tsp salt
• Pinch of sugar
• 1 tsp lemon juice
• For the salad
• 2 cups cooked brown rice
• 1 ½ cup kidney beans (boiled and drained)
• ½ cup chopped red onions
• ½ cup chopped carrots
• 2 tbsp. chopped cilantro fresh

Instructions

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

Notes

I used tetra pack coconut milk for this recipe