Red Rice, Sweet Potato and Butter Bean Salad Recipe

It’s a delicious vegan salad that can be made in just 20-25 minutes. This one-pot meal is truly delicious and healthy at the same time. This recipe is made using red rice, which are known to be super-healthy and rich in antioxidants along with iron.

If you are looking for a quick meal, then this is what you should make. Go for it!

How to make Red Rice, Sweet Potato and Butter Bean Salad

Step 1 – Roast sweet potato and cherry tomatoes

To make this amazing dish, cut the sweet potato in cubes and roast in the oven for 40 minutes. Take out when done and then roast for 5 more minutes for the crispiness. Next, cut the cherry tomatoes in half and drizzle 1-2 tbsp of olive oil over them with salt to taste. Roast in oven till they are tender.

Step 2 – Make the salad dressing

To make the salad dressing, take a small bowl and mix together 1 tbsp olive oil with dijon mustard, red wine vinegar oregano and salt to taste. You can also add lemon juice and herb salt in it. Keep this dressing aside.

Step 3 – Mix red rice with the dressing

Take a bowl and fill it with boiled red rice. Add roasted sweet potato and cherry tomatoes in it along with some rocket leaves and pour the red wine dressing over it. Toss well all the ingredients and keep it in the refrigerator to chill.

Step 4 – Saute lima beans

Put a pan over medium flame and add the remaining olive oil in it. Quickly add crushed garlic and saute for a few seconds until the raw smell goes away. Next, add the boiled lima beans in it and saute for 5-7 minutes with salt and black pepper to taste.

Step 5 – Assemble the salad

Finally, when lima beans are done, take out the red rice salad and make some space for lima beans. Place the sauteed lima beans on the side of the salad and enjoy.

Ingredients of Red Rice, Sweet Potato and Butter Bean Salad

• 3 Servings
• 1 cup boiled red rice
• 8 cherry tomatoes
• salt as required
• 1 cup boiled,soaked overnight lima beans
• black pepper as required
• 1 cubed sweet potato
• 4 tablespoon extra virgin olive oil
• 1/2 lemon
• 4 cloves garlic
• 1 handful rocket leaves
• For Dressing
• 1 1/2 teaspoon red wine vinegar
• 1/2 teaspoon oregano
• 1/2 teaspoon dijon mustard