Brown Rice Kidney Bean Salad with Coconut Sriracha Dressing

Brown Rice Kidney Beans Salad with Coconut Sriracha Dressing with a pouring dip

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.

Course Salad

Cuisine American

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

Prep Time 10

Cook Time 5

Total Time 15

Servings

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