Hülsenfrucht Salat mit geröstetem Reis

Legume Salad with roasted Rice

Pane-Bistecca
A delicious salad, with many colorful ingredients, different colored beans and yellow peppers give him these colors. A very special “bite” gives it the roasted rice. It gives the salad, mixed with the soft beans, a crunchy touch and you can use up leftover rice.

This salad is especially suitable for parties or unexpected visitors, because it is very quickly conjured up from supplies.  
Prep time
15 min
Cooking time
20 min
Portions
6-8
Total time
35 min

Ingredients

  • 1 can Kidney Beans

  • 1 can Beans

  • 1 can black Beans

  • 1 can Chickpeas

  • 1 yellow Capsicum

  • 2 green Chilis, chopped

  • 1 Bunch Parsley, chopped

  • 50 g cooked white Rice

  • Dressing

  • 2 tbsp Yogurt

  • 2 tbsp hot Mustard

  • 3 tbsp Cider Vinegar

  • 6 tbsp Sunflower Oil

  • 3 tbsp kaltes Wasser

  • Salt and Pepper

  • 1/2 tsp Curry Powder

  • some Chili

Instructions

1

Step 1

Pour the canned beans into a drainer and rinse well. I always do this with canned goods as I want to wash out the chemicals added to preserve them.
2

Step 2

Dice the capsicum and mix with the chopped parsley and chopped green chilies to the mixed beans. 
3

Step 3

Meanwhile, spread the cooked and cooled rice (I use leftovers from the day before) on a baking sheet and roast in the oven at 180 C degrees for about 15-20 minutes, then let it cool. Even if it is still lumpy, it is not a problem, because when it is toasted, you can just crumble it between your fingers.
4

Step 4

Mix the ingredients of the sauce together, it can be spicy, and pour it over the salad, mix well. Top with the toasted rice and serve.   

Notes

Delicious and crispy!
reis
mischen
Hülsenfrucht Salat mit geröstetem Reis
Hülsenfrucht Salat mit geröstetem Reis
Hülsenfrucht Salat mit geröstetem Reis
Hülsenfrucht Salat mit geröstetem Reis
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