Gluten-Free Rice And Bean Dinner Salad Recipe

About this recipe

This hearty and satisfying gluten-free rice and bean salad is perfect for dinner. Packed with protein, fresh vegetables, and a tangy mustard dressing, it's a quick and easy solution for a nutritious meal.

Ingredients

• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 100G Top-Op Rai Bhardo Crushed Yellow Mustard 100g
• - Forest Whole Foods Organic White Quinoa
• 400G Epicure Organic Red Kidney Beans
• 1Pc Avacado 1pc
• 1 L Eat Wholesome Organic Raw Apple Cider Vinegar With Mother

Instructions

1. 1. In a large mixing bowl, whisk together 4 tablespoons of olive oil, 3 tablespoons of apple cider vinegar, and 4 teaspoons of yellow mustard until well combined.
2. 2. Add 2 cups of cooked quinoa to the bowl and gently mix to coat the grains with the dressing.
3. 3. Stir in 2 cups of cooked kidney beans and 1 cup of diced bell peppers for a burst of color and crunch.
4. 4. Chop 1 avocado into bite-sized pieces and fold them into the salad.
5. 5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. 6. Serve chilled as a complete gluten-free dinner option.