Gluten Free Bliss Salads

Cannellini Beetroot Rice Salad – vegan & gluten-free

Romy0

Print recipe

Cannellini-Rote Bete-Reis-Salat - vegan & glutenfrei
Dieser fröhlich farbenfrohe Salat beweist, dass Salate weder langweilig noch grün sein müssen. Er ist fruchtig, nussig und macht angenehm satt. Und das ganz ohne schwer im Magen zu liegen. Bon Appetit!
Servings
4
Cook Time
15 mins
Kochzeit für den Reis:
15 mins
 
Course Tags: Salad, Side Dish
Tags: Bohnen, glutenfrei, plant-based, Reis, Rote Bete, vegan, vegetarisch
Ingredients
Für den Salat:
  • 180 g Basmati Reis
  • 1x 400 g Dose Cannellini-Bohnen
  • 1x 150 g Dose Mais
  • 40 g Walnüsse (ca. eine Handvoll)
  • 2-3 Stängel frischen Basilikum
  • 1 Apfel
Für das Dressing:
  • 2 kleine Rote Bete, gekocht*
  • 1 kleine Zwiebel, geschält
  • 4 EL weißen Balsamico-Essig (Condimento Bianco)
  • 2 EL natives Olivenöl
  • 1 geh. EL mittelscharfer Senf
  • 1 EL Ahornsirup
  • 2-3 EL Rote-Bete-Direktsaft (optional)
  • 1/2 TL Knoblauchpulver
  • 1/2 TL indisches Currypulver
  • 1/4 TL Kerbel
  • 1/4 TL Koriander
  • je 1 Prise Salz, Pfeffer & Muskat
Instructions

  1. Koch zuerst den Reis nach Packungsanleitung (das dauert meist 10-15 Minuten) und lass ihn dann etwas abkühlen.

  2. Während dein Reis kocht, röstest du die Walnüsse in einer Pfanne ohne Fett bei mittlerer Hitze goldbraun (ca. 5 Minuten.) Stell die fertigen Nüsse erstmal beiseite.

  3. Für das Dressing gibst du einfach alle Zutaten in einen Mixer oder eine Küchenmaschine und mixt bis alles schön cremig ist. Schmecke kurz ab und würze noch etwas nach, falls nötig.

  4. Gib jetzt den abgekühlten Reis, die Nüsse, Cannellini Bohnen, Mais, Apfel & Basilikum in eine große Salatschüssel, schütte das Dressing darüber und mische alles gut durch.

    Du kannst deinen Salat jetzt noch mit ein paar frischen Basilikumblättern & einer Prise Sesam dekorieren und ihn dir dann schmecken lassen. 🍃

Notes
*Ich kaufe immer eine Packung gegekochte Rote Bete und verwende ca. die Hälfte. Der Rest findet meist Verwendung in meinen Morning-Smoothies. 😋
 
Wann immer möglich, verwende ich Produkte in Bio-Qualität. Das ist nicht nur viel besser für die Gesundheit, sondern auch für die Umwelt. 🌍💫💚

Ain‘t this the most colorful rice salad you’ve ever seen?

I’m sure you’re nodding quite eagerly now. Excellent 💚

The inspiration for this recipe once again comes from the small vegan café in which I  worked a couple of years ago. Every Sunday they have a brunch buffet, and there are, among other things, delicious salads, such as the one here today. I’ve been adapting the recipe a bit here and there and now it’s exactly how I like it.

My Cannellini Beetroot Rice Salad isn’t only pretty to look at, no, it has inner values, too ​​😉

Of course, it’s pretty delicious, but above all, healthy and totally good for you. Beetroot provides you with valuable herbal iron, vitamins A, B & C, as well as calcium and magnesium. Sweet corn is full of B vitamins, calcium, potassium and iron. And cannellini beans are full of fiber (and therefore great for a healthy colon), protein (23.4 g | 100 g) & folic acid.

You can take the salad solo as a quick lunch in the office and definitely be sure to have a complete & wholesome meal. It gives you new energy and leaves you satisfied for a long time (thanks to the delicious little beans). Or you have it as a side with veggie patties or fried tofu.

It’s little helper approved, too 😋

And the best, this salad is a little quicky as well. If you happen to have already cooked basmati rice around, it’s even a little quicker 🙂 But if not, the salad will be on your table in not more than 30 minutes as well.

And if you’re already wrinkling your nose because beetroot is not really your thing: be open to something new and give this little salad a go. You won‘t regret it, big promise. I really  think that you can hardly taste the beetroot in the dressing, but it simply makes for this great pink-red color. 💗

Enjoy & bon appetite! XO, Romy

 

Print recipe
Cannellini-Beetroot-Rice-Salad - vegan & gluten-free
This quick & colourful salad is proof that salads don't need to be boring or even green. It's fruity, nutty and filling without being too heavy. Enjoy!
Servings
4
Cook Time
15 mins
Rice cooking time:
15 mins
 
Course Tags: Salad, Side Dish
Tags: beans, beets, gluten-free, plant-based, rice, vegan, vegetarian
Ingredients
For the salad:
  • 1 cup | 170 g basmati rice
  • 40 g walnuts, roughly chopped (about 1 handful)
  • 1x 400 g can of cannellini beans, drained & rinsed
  • 1x 150 g can of sweet corn, drained
  • 1 apple, cored & diced
  • 2-3 stalks of fresh basil, chopped
For the dressing:
  • 2 small beetroots, cooked*
  • 1 small onion, peeled
  • 4 Tbsp white balsamic vinegar (condimento bianco)
  • 2 Tbsp native olive oil
  • 1 heaped Tbsp mustard
  • 1 Tbsp maple syrup
  • 2-3 Tbsp beetroot juice (optional)
  • 1/2 tsp garlic powder
  • 1/2 tsp curry powder
  • 1/4 tsp coriander
  • 1/4 tsp chervil
  • pinches of salt, pepper & nutmeg
Instructions

  1. First cook the rice according to package instructions. (This normally takes 15-20 minutes.) Then let it cool slightly.

  2. While your rice is cooking, you can roast the walnuts in a dry pan over medium heat, until they start getting brown and fragrant (approx. after 5 minutes). Set aside.

  3. To make the dressing, simply combine all ingredients in a blender or food processor and blend until smooth. Taste and season again if needed.

  4. Now combine the cooled rice, nuts, beans, corn, apple & basil in a big bowl, pour over the dressing and mix through.

    You can decorate your salad with some additional basil leaves & a sprinkle of sesame, if you like. 🍃

Notes
*I always buy a pack of precooked ones and use about half of it. The rest is perfect for my morning-smoothies. 😋
 
I always choose organic produce whenever possible. It‘s not only better for my health (and yours, too), but also for our environment. 🌍💫💚

Related posts

Blissful Vegan Buddha Bowl

Roasted Eggplant Crispies – vegan & oil-free

Green Spirulina Smoothie Bowl