Spiced Vegan Red Beans And Rice Salad Recipe

About this recipe

A flavorful and hearty vegan salad featuring red beans, rice, and fresh vegetables, tossed in a tangy spiced dressing. Perfect for a quick and satisfying dinner.

Ingredients

• 1 kg Rajdhani Red Rajma
• 500 g Organically Grown Tomato (Hybrid) (Tamatar)
• 250 g Organically Grown Green Capsicum
• 1 pc (50 g) On1Y Pepper Grinder
• 500 G Kinwaaquinoa
• 150 g Spring Onion (Kandychi Path)
• 670Ml Winn Vinegar
• 250 g Mirchi Powder (Bedagi)
• 1 kg Akar Powder Salt
• 100 g Habanero Hot Sauce
• 1 ltr Black & Green Extra Virgin Cold Pressed Avocado Oil

Instructions

1. 1. In a large bowl, combine 3 cups of cooked quinoa, 1 can of red beans (drained and rinsed), 1 diced tomato, 1/2 cup diced green bell pepper, and 1/2 cup diced spring onion; mix well.
2. 2. In a small jar with a tight-fitting lid, combine 3 tablespoons of avocado oil, 3 tablespoons of vinegar, 2 teaspoons of chili powder, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 1 teaspoon of hot sauce; shake well to create the dressing.
3. 3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. 4. Cover the bowl with plastic wrap or a lid and refrigerate for 1 hour to allow the flavors to meld together.
5. 5. Serve chilled as a satisfying vegan dinner option.