Curried Rice and Bean Salad

Brighten up your mealtime with this vibrant and flavorful Curried Rice and Bean Salad, a perfect fusion of wholesome ingredients and aromatic spices! Featuring fluffy basmati rice, protein-packed black beans and chickpeas, crunchy red bell pepper, and sweet bursts of raisins, this salad is brought together with a tangy, spiced curry dressing made with olive oil, lemon juice, and a hint of honey. Toasted slivered almonds add a satisfying crunch, while fresh cilantro and green onions deliver a refreshing, herbaceous finish. Ready in just 35 minutes, this nutrient-rich, make-ahead dish is ideal for meal prep, picnics, or as a unique side dish for any gathering. Serve chilled or at room temperature for a delicious balance of flavors and textures.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 cup Basmati rice
• 2 cups Water
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• 1 tablespoon Curry powder
• 1 teaspoon Ground cumin
• 2 tablespoons Lemon juice
• 1 teaspoon Honey
• 1 cup Cooked black beans (rinsed and drained)
• 1 cup Cooked chickpeas (rinsed and drained)
• 1 medium Chopped red bell pepper
• 0.25 cup Chopped fresh cilantro
• 2 whole Chopped green onions
• 0.25 cup Raisins
• 0.25 cup Slivered almonds (toasted)

Directions

Step 1

Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, bring 2 cups of water to a boil. Add the rice and 1 teaspoon of salt, reduce the heat to low, cover, and cook for 15 minutes or until the water is absorbed and the rice is tender.

Step 2

Once the rice is cooked, remove it from heat, fluff it with a fork, and let it cool to room temperature.

Step 3

In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 2 tablespoons of lemon juice, and 1 teaspoon of honey. Taste and adjust seasoning if needed.

Step 4

In a large mixing bowl, combine the cooled rice, black beans, chickpeas, chopped red bell pepper, cilantro, green onions, raisins, and toasted slivered almonds.

Step 5

Pour the curry dressing over the rice and bean mixture. Toss gently to ensure everything is well coated.

Step 6

Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.

Step 7

Before serving, taste the salad and adjust seasoning as needed. Serve chilled or at room temperature.

Nutrition Facts

Serving size	(1479.3g)

Amount per serving	% Daily Value*
Calories	1435.5

Total Fat 50.5g	0%
Saturated Fat 6.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 4776.8mg	0%
Total Carbohydrate 204.3g	0%
Dietary Fiber 40.8g	0%
Total Sugars 50.1g
Protein 51.2g	0%

Vitamin D 0IU	0%
Calcium 440.4mg	0%
Iron 23.1mg	0%
Potassium 2439.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.8%

Protein: 13.9%

Carbs: 55.3%