Filling Salad with Rice and Kidney Beans


  • 80g whole grain rice
  • 1 Onion
  • 1 large green peppers
  • 1 cucumber
  • 140g (canned) corn
  • 500g (canned) kidney beans
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • alternatively: lemon juice
  • Salt
  • from the mill: pepper
  • 1 teaspoon
  • Sambal Oelek
  • 1 toe garlic

Cook the rice in twice the amount of salted water according to package directions.

Meanwhile, peel and finely dice the onion, wash the bell pepper and cucumber and also finely dice. Pour the corn and kidney beans into a sieve and rinse under water, drain.

For the dressing, mix vinegar or optionally lemon juice with olive oil, salt, pepper, and sambal oelek. Peel the garlic if you like, chop finely, and mix it into the dressing.

Mix the diced vegetables, beans, and corn into the cooled rice along with the dressing.

Nutritional values ​​(per serving):
about 377 kcal, 13 g fat, 52 g carbohydrates, 12 g protein, 11 g fiber, 4.4 BE

Recommended for:

  • obesity
  • arthrosis
  • high blood pressure
  • colitis
  • depression
  • hemorrhoids
  • Metabolic syndrome
  • Kidney-healthy diet
  • Kidney stones (calcium oxalate)
  • constipation
  • Celiac disease (ensure that all ingredients are gluten-free!)

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