Mediterranean Salad
Delicious combination of the crunchy rainbow vegetables and soft black-eyes beans smothered with a tangy Italian dressing. Serve it with warm coconut rice for a heavenly meal.Coconut rice is so simple and yet so creamy and delicious. Serve it with a mixed bean salad comprising vegetables for a nutritionally complete nourish bowl.
Servings 4
Ingredients
COCONUT RICE
- 1 cup rice
- 1 cup full fat coconut milk
- 1 cup water
- 1 tsp salt
Mediterranean Salad
- 2 cans of black eyed beans drained and well rinsed sub any beans
- 1 cup cherry tomato halves
- 2 small cucumbers diced
- 1/4 red onion finely chopped
- 1/2 cup red capsicum diced
- 1/2 cup pickled beetroot pieces
- 1 cup corn kernels
- Handful basil leaves
Dressing
- 1/4 cup extra virgin olive oil
- 4 Tbsp red wine vinegar or more to taste
- 1 tsp dried mixed Italian herbs
- 1 garlic clove minced
Salt and fresh cracked black pepper to taste
Instructions
COCONUT RICE
- Wash rice. Put all ingredients in a saucepan. Bring it to boil. Turn the heat down to low and cook for 15 minutes.
- Let it rest for 5 minutes.
MEDITERRANEAN SALAD
- Mix everything in a bowl
- ITALIAN DRESSING
- Shake all ingredients vigorously in a glass jar with the lid closed.
ASSEMBLE
- Pour dressing over the Mediterranean salad and mix.
Serve with coconut rice and lemon wedges
Notes
Use any beans instead of black eyed beans
Jasmine rice with coconut milk yields fragrant and creamy rice.
Blanched broccoli or green beans are a great addition to this salad
A dash of truffle oil is a game changer for this salad if you have access to it
Great for meal prep
Use the salad as a filling in tacos