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Bean and Brown Rice Salad

Course: Side Dish
Author: Ann Timm


  • 4 cups cooked brown rice
  • 1 can 16 oz dark red kidney beans, drained (I use dry beans and cook the approximate amount)
  • 1 can chickpeas drained (again, I use dry)
  • 2/3 cup finely minced red onion
  • 1 large diced red bell pepper (yellow or orange are nice, too)
  • 1 large diced green bell pepper
  • 1/3 cup coarsely chopped walnuts or whole pine nuts I often use sunflower or pumpkin seeds
  • 2 Tbsp. Extra Virgin Olive Oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup unsweetened apple juice
  • 1/4 tsp. dry mustard
  • Sea salt and pepper to taste


  • Combine the rice, beans, chickpeas, onion, peppers and nut or seeds in a large bowl.
  • Whisk the remaining ingredients until well mixed. Pour the dressing over the mixture and toss until well coated. Refrigerate until cold, preferably overnight.