Recipe: Rainbow Rice Salad

A versatile, delicious and filling lunch.

Perfect for using up leftover rice and veggies.

 

Serves 4

Total time: 50 minutes (10 minutes if using pre-cooked rice)

Vegetarian, vegan, gluten free, dairy free, refined sugar free

 

Ingredients:

• 1 cup dry brown or black rice (or 2 cups cooked)
• 2 cobs of sweet corn
• 2 carrots
• 1 cup purple cabbage 
• 1 green capsicum (bell pepper)
• 1 can chickpeas, drained and rinsed 
• 1 large handful of parsley

 

For the dressing:

• Juice of 1 lime or lemon
• 1/4 cup tahini
• 1/4 cup water
• 1 tbsp dijon mustard
• 1 tbsp apple cider vinegar
• Black pepper
• 1 tsp each garlic and onion powder
• (optional) 1 tsp maple syrup

 

Method:

1. If not using pre-cooked rice, cook your rice and allow to cool.
2. Peel and dice the carrots and capsicum, chop the cabbage and parsley and remove the corn from its husks.
3. In a large bowl, mix together the rice, chickpeas and veggies, tossing to combine.
4. To make the dressing, mix together all ingredients until smooth. You may like to add a touch of more water to thin, depending on the brand/consistency of your tahini.
5. Drizzle as much of the dressing as you like over your salad and serve!

 

Notes:

• Feel free to add in or exchange the veggies for any colourful vegetables you have
• Keep any leftover dressing in a jar in the fridge for up to a week!

 

This recipe is part of the HBF Run Meal Plan, created by Janina Gelbke, an ambassador of HBF Run for a Reason.