With delicious dressing Rice salad with corn and kidney beans: colorful all-round!
At first glance, our corn and kidney bean salad may seem boring. We promise: It’s not him! He gets a delicious dressing made of miso pasta, soy sauce and honey. Sounds tasty? Then read on and find out how!
Ingredients for 4 servings:
250 g basmati rice
150 g canned corn
150 g canned kidney beans
1 pepper, green
1 tbsp misopasta
2 tablespoons soy sauce
1 tablespoon honey
3 tablespoons rice vinegar
3 tablespoons vegetable oil
Pepper, black and from the mill
Approximately per serving:
13 grams of fat
65 grams of carbohydrates
13 grams of protein
20 minutes (plus 20 minutes cooking time)
And this is how it is done:
Rinse the rice in a strainer and cook in about twice as much lightly salted water for about 20 minutes. Allow to cool open. Rinse the corn and beans in a colander and allow to drain.
Wash the cucumber and paprika, halve the cucumber lengthwise and scrape out the seeds, peel the paprika and dice both into small pieces. Mix everything with the rice in a bowl.
For the dressing, whisk the miso paste with soy sauce, honey, vinegar, oil, salt and pepper and taste. Carefully turn 2-3 tablespoons into the rice salad and serve the rest in a small bowl.
Our rice salad with corn and kidney beans tastes extra good with grilled delicacies, such as a good piece of meat or a little grilled cheese. The tuna salad with kidney beans or the zucchini-macaron salad with feta cheese from the jar is also particularly good to grill. Both dishes taste fantastic and are easy to cook.
As a kid, you used to think salad was a little boring. As you get older, however, you quickly realize how good and unusual salad can actually be. The good thing is that there are no limits to creativity when it comes to preparation and you can easily combine many of the ingredients that are still in the fridge. Especially in hot temperatures, people like to fall back on the colorful mess. For this reason, we have put together our favorite summer salads for you in our gallery.
The dressing for our rice salad with corn and kidney beans is made with miso paste. Do you know about this ingredient? Miso is an important ingredient in Japanese cuisine and forms the basis of the basic dish, miso soup. The pasta, which in texture resembles peanut butter, is usually a mixture of soybeans, a grain, salt and koji, a mold.
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Today’s dish is called salad, which is usually associated with a dish with very low calories. Unfortunately, rice still contains quite a few calories and carbohydrates. That they like to hide in salads is unfortunately no exception:
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