Three Bean Crispy Rice Salad

Name: Three Bean Crispy Rice Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 cups cooked white rice*; 1 Tbsp vegetable oil; 1 small shallot, thinly sliced; 2 garlic cloves, crushed; 1 lime, juiced; ¼ cup sodium-reduced soy sauce; 3 Tbsp olive oil; 2 Tbsp maple syrup; 1 Tbsp toasted sesame seeds; 1½ cups cooked kidney beans; 1½ cups cooked chickpeas; 1½ cups cooked pinto beans; ¼ cup fresh parsley, chopped

6 steps

Prep:15minCook:10min

https://youtube.com/shorts/lxz_gqXVnBY?si=MJNTQNSOA4CyCJRt

Updated at: Sun, 10 Nov 2024 19:19:55 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

105

High

Nutrition per serving

Calories1088.5 kcal (54%)

Total Fat24.5 g (35%)

Carbs182.8 g (70%)

Sugars14.5 g (16%)

Protein35.4 g (71%)

Sodium634.4 mg (32%)

Fiber24.3 g (87%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

Instructions

Step 1

1. Cook the rice according to the package instructions. Then spread it out on a large tray and let it cool off.

Step 2

2. Add oil to a large pan and heat over medium-high.

Step 3

3. Press rice into a flat layer on the pan and cook for about 15 - 20 minutes, or until golden and crispy to your liking. Toss once or twice while cooking.

Step 4

4. Meanwhile, mix the dressing ingredients together in a small bowl. Set aside.

Step 5

5. Add the beans and parsley to a large bowl.

Step 6

6. Break the rice into bite-sized clumps and add them to the bowl. When ready to enjoy, pour over the dressing and toss to coat. Enjoy!

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