Brown Rice Kidney Bean Salad with Coconut Sriracha Dressing

Name: Brown Rice Kidney Bean Salad with Coconut Sriracha Dressing
Prep time: 10 min
Cook time: 5 min
Yield: 2 servings
Ingredients: ½ cup chopped carrots; 2 cups cooked brown rice; 2 tbsp. chopped cilantro fresh; 1 tbsp. hemp seeds; 1 ½ cup kidney beans (boiled and drained); 1 tsp lemon juice; ½ cup chopped red onions; ¼ tsp salt; 1 tsp sriracha powder seasoning; Pinch of sugar; ¼ cup unsweetened coconut flakes; ¼ cup unsweetened coconut flakes; 1 cup unsweetened coconut milk

Cook: 5 min

Prep: 10 min

Ready: 15 min

Servings: 2 servings

Calories: 878.69

Ingredients

1 ½ cup chopped carrots
2 2 cups cooked brown rice
3 2 tbsp. chopped cilantro fresh
4 1 tbsp. hemp seeds
5 1 ½ cup kidney beans (boiled and drained)
6 1 tsp lemon juice
7 ½ cup chopped red onions
8 ¼ tsp salt
9 1 tsp sriracha powder seasoning
10 Pinch of sugar
11 ¼ cup unsweetened coconut flakes
12 ¼ cup unsweetened coconut flakes
13 1 cup unsweetened coconut milk

Directions

1
In a blender combine all the ingredients of the dressing and blend it smooth
2
In a salad bowl combine all the salad ingredients
3
Toss in the dressing.
4
Mix well. Adjust salt according to taste and enjoy!

Nutrition per serving

878.69 Calories

95.84g Carbs

23.79g Protein

48.07g Fat

Allergens

milk egg fish tree nuts wheat soy peanuts

Brown Rice Kidney Bean Salad with Coconut Sriracha Dressing

Directions

Nutrition per serving

Tags

Allergens