Risoni and Bean Salad

    Recipe Picture:Risoni and Bean Salad
    5

    Risoni and Bean Salad

    (50)
    2hours35min


    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.

    Ingredients
    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

    Directions
    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.

    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (50)

    Reviews in English (43)

    by
    25

    Have to admit I subbed seeded jalapenos for the bell peppers...but this has to be one of the most refreshing salads ever. It has a very clean and bright flavor...and since I used olive oil instead of canola...has to be healthy as well. The perfect summer side dish!  -  24 May 2009  (Review from Allrecipes USA and Canada)

    by
    9

    I loved this. It's simple, tasty, refreshing. It's been great to have this in the refrigerator as a snack during the day or as a side for dinner. It's turned out to be pretty filling too. My wife was very impressed with me, so that was a nice bonus.  -  12 Apr 2011  (Review from Allrecipes USA and Canada)

    by
    8

    Loved this! Only used 2 cans black beans and added a can of Mexicorn. Also didn't have bell peppers so added a can of diced jalapenos. I love cumin and chili powder so I used about a 1/2 tsp of each. Delicious!  -  08 Feb 2010  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate
    See all 12 collections