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

• 400G Dunns River Red Kidney Beans
• 1 Kg Tomatoes 1kg
• 1kg 1kg Green Pepper
• 1 Kg Red Onion 1kg
• 60G Terre Exotique Cheeselovers Pepper, 60G
• - Forest Whole Foods Organic White Quinoa
• - Ktc Vegetable Oil
• 200 Ml Minus 8 Vinegar Dehydr8, 200Ml
• - Chilli Powder Rajah
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 370 Ml Valentina Extra Hot Sauce, 370Ml

Instructions

1. 1. In a large bowl, combine 3 cups of cold cooked rice, 1 can of red beans (drained and rinsed), 1 diced tomato, 1/2 cup diced green bell pepper, and 1/2 cup diced red onion; mix well.
2. 2. In a small jar with a tight-fitting lid, combine 3 tablespoons of 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.