Risoni and Bean Salad

    Risoni and Bean Salad


    41 people made this

    This takes a little time for chopping but for those who love Mexican food and risoni, you will love this fantastic tasting salad. It can be a side or a meal by its self.

    Serves: 8 

    • 500g risoni pasta
    • 1 small red capsicum, diced
    • 1 small yellow capsicum, diced
    • 1 bunch spring onions, sliced
    • 1 small red onion, finely diced
    • 1 (410g) tin chickpeas, rinsed and drained
    • 1 (410g) tin kidney beans, rinsed and drained
    • 1 (410g) tin black beans, rinsed and drained (or bean mix)
    • 1 (250g) tin whole kernel corn, drained
    • 1 cup diced coriander leaves
    • 1 pinch salt, to taste
    • 1 pinch pepper, to taste
    • 5 limes, juiced
    • 6 tablespoons canola oil

    Preparation:25min  ›  Cook:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours35min 

    1. Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the risoni and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite; about 10 minutes. Drain.
    2. Place the drained risoni in a large salad bowl and fold in the red capsicum, yellow capsicum, spring onions, red onion, chickpeas, kidney beans, black beans, corn, coriander, salt and pepper.
    3. Pour the lime juice and oil over the salad, toss to coat then refrigerate at least 2 hours to chill before serving.

    Black beans

    Th black beans used in this recipe are the South American ones not the Asian ones. You should be able to find them with Mexican ingredients.

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