Honey Mustard Salad | Beans & Rice
This honey mustard dairy-free rice and bean salad is a vibrant and nutritious dish that combines wholesome ingredients for a delightful flavor explosion. Perfect for a quick lunch or a hearty side, this salad is not only delicious but also packed with protein, making it a satisfying and healthy option for any meal!
Servings: 6 servings
Calories: 159kcal
Ingredients
Rainbow Salad
- 2-1/2 cups brown rice cooked
- 1 15- oz can red kidney beans rinsed and drained
- 1 15- oz can chickpeas rinsed and drained
- 1 15- oz can black beans rinsed and drained
- 1 cup frozen corn nibblets thawed
- 1 cup frozen green peas thawed
- 1/4 cup red onion chopped
- 1/4 cup pimento chopped
- 2 tablespoons black olives chopped
- 2 tablespoons fresh cilantro chopped
- 1 cup Honey Mustard Dressing (recipe below)
- 1/2 teaspoonTabasco sauce optional
- Salt & Pepper to taste
Honey Mustard Dressing
- 1/2 cup low-fat mayo my recipe link below
- 1-2 tablespoons ground yellow mustard or less
- 1 tablespoons honey dijon or a brown mustard/brown sugar mixture (vegan)
- 2 tablespoons honey or Honee Bee-Free or Bee-Free Honee
- 1/2 tablespoon lemon juice
- 1/2 teaspoon smoked paprika
Instructions
Rainbow Salad
- Cook the rice according to the package directions. While it is cooking, make the honey mustard sauce.
- Make the easy dairy-free honey mustard sauce. In a large bowl, whisk all ingredients together until well blended.
- Place the cooked rice and beans in a large bowl and combine. Add the corn, peas, onion, pimiento, olives, and cilantro. Toss well to mix.
- Combine the salad dressing and Tabasco in a mixing cup and whisk until smooth. Pour over the salad and mix well. Refrigerate at least 2 hours before serving.
Honey Mustard Dressing
- In a large bowl, whisk all ingredients together until well blended.
- My low-fat mayo recipe is perfect for this recipe.
- This is a terrific side dish or filling for a tortilla wrap!
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Vegan-friendly- You can easily make this salad vegan by substituting honey with agave syrup or maple syrup in the dressing. This keeps the sweetness while maintaining a completely plant-based dish.
Rice- You can use any type of rice you prefer, such as brown rice for added fiber, white rice for a lighter texture, or even quinoa for a protein-packed option.
Storage- Store this salad in an airtight container in the refrigerator for up to 5-7 days.
Nutrition
Calories: 159kcal | Carbohydrates: 29.3g | Protein: 7.4g | Fat: 1.7g | Fiber: 6.2g