Brown Rice Salad with Kidney Beans and Almonds

Brown Rice Salad with Kidney Beans and Almonds


54 people made this

A perfect salad for a BBQ, bring-a-plate or potluck. Also makes a fine vegetarian summer dinner. A tasty mix of beans, nuts, rice and veggies.

Jacklyn Wood

Serves: 6 

  • 1 cup (185g) uncooked brown rice
  • 1 1/2 cups (375ml) water
  • 1 tin (400g) kidney beans
  • 1/2 a red onion, chopped
  • 1/4 cup sliced mushrooms
  • 1/4 cup small broccoli florets
  • 1/2 each of a red, green and yellow capsicum, chopped
  • 2 tablespoons almonds, chopped
  • freshly ground black pepper, to taste
  • 2 tablespoons fat-free Italian dressing
  • 1 tablespoon extra virgin olive oil

Preparation:20min  ›  Cook:45min  ›  Extra time:1hour chilling  ›  Ready in:2hours5min 

  1. Combine the rice and water in a small saucepan; bring to a boil over high heat. Cover, and reduce the heat to medium-low. Simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Check the water during cooking and top up if needed. Remove from heat and allow to cool.
  2. Place cooled rice in a large bowl. Stir in the kidney beans, red onions, mushrooms, broccoli, capsicums and almonds; season with the pepper. Toss salad with the Italian dressing and olive oil.
  3. Chill for an hour before serving.

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Reviews (4)


great as a meal and healthy as well - or even take as a salad to a special occassion - 16 Dec 2010


I made this however due to having fussy kids, I served each component separately so we could all make our own salad. It was a true success. I served it up with chicken. - 18 Apr 2016


Amazing recipe. I just added ocean trout to make it as dinner. - 01 Feb 2016

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