- Multigrain Bean Salad With Mint & Pomegranate Dressing.jpg (50.66 KiB) Viewed 4 times
Takes: 40 - 50 minutes
Serves: 6 - 8
No nutritional information available.
Ingredients
- 150g brown, black or wild rice
- 150g whole grains (such as buckwheat, quinoa, barley, amaranth, farro, burghul)
- 400g can beans (such as kidney beans, black beans, chickpeas, black-eyed beans, butter beans, pinto beans), drained and rinsed
- 10 cherry tomatoes, quartered
- 6 radishes, very thinly sliced
- 1 small red onion, thinly sliced into half-moons
- 1 tbsp pumpkin seeds
- Handful of lamb’s lettuce, or use rocket or baby spinach
- Pomegranate seeds, for topping (optional)
- Lemon wedges, to serve
For the dressing:
- 1 tbsp finely chopped mint
- 2 tsp Dijon mustard
- 1 tsp pomegranate molasses
- Zest and juice of 1 lemon
- 2 tbsp olive oil
- Salt and freshly ground pepper
Method
1. Cook the rice and whole grains according to the pack instructions. Set aside to cool.
2. Meanwhile, whisk all the dressing ingredients together in a small bowl. Taste and adjust the seasoning.
3. When the rice and whole grains are cool, add to a large bowl with the remaining salad ingredients, adding the lamb’s lettuce last, and toss everything together.
4. Pour over the dressing, sprinkle over the pomegranate seeds, if using, and serve with lemon wedges.
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