Red Beans And Brown Rice Salad

Ingredients

• 1 cup boiled red kidney beans
• 1½ cups quick cooking brown Basmati rice
• Salt to taste
• 2 teaspoons mustard paste
• 1½ teaspoons dried mixed herbs
• Salt to taste
• Crushed black peppercorns to taste
• 1½ tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 large avocado
• ½ medium red capsicum, seeded and cut into triangles
• ½ medium yellow capsicum, seeded and cut into triangles
• ½ medium green capsicum, seeded and cut into triangles
• 1 large carrot, peeled, cut into triangles and blanched
• 6-8 assorted cherry tomatoes, halved
• ½ cup boiled corn kernels
• 6-8 toasted walnuts, broken
• 2-3 tablespoons assorted micro greens

Method

1. Take quick cooking brown Basmati rice in a bowl, add sufficient water and wash for 2-3 times. Add sufficient water and soak for 25-30 minutes. Drain. 
2. Boil 5-6 cups water in a deep non-stick pan, add salt, drained rice and mix well. Cook for 15 minutes.
3. Drain the water and set the rice aside to cool down.
4. For the dressing, take mustard paste in a bowl. Add dried mixed herbs, salt, crushed black peppercorn and lemon juice and mix well. Add extra-virgin olive oil and mix well.
5. Cut the avocado into 2 parts and remove the seeds. Further cut into small pieces and transfer into a mixing bowl.
6. Add red capsicum, yellow capsicum, green capsicum, carrot, cherry tomatoes, corn kernels, toasted walnuts, red kidney beans and cooked rice and mix well.
7. Pour the prepared dressing over, add micro greens and mix.
8. Transfer into a serving plate and serve.