Asian Beans and Rice Salad

Asian Beans and Rice Salad Servings: 4 (about 9oz each) Prep Time: 25 minutes Total Time: 25 minutes

  • Gluten Free Low Sodium Vegetarian
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    Asian Beans and Rice Salad
    4.3 (85%) 4 vote[s]
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1 cup Jasmine rice or medium grain white rice
3 tablespoons pine nuts or silvered almonds
1/2 cup 1/4-inch diagonally sliced snow peas
2 teaspoons finely chopped peeled gingerroot
1 tablespoon water
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon dry sherry
1 tablespoon grated lemon peel
2 teaspoons sugar
1 (15oz) can Kuner’s® Red Kidney Beans, drained and rinsed
1 orange, peeled, seeded, coarsely chopped
2 medium green onions and tops, thinly sliced
1/2 cup chopped seeded cucumber, peeled if desired
Ground white pepper
2 teaspoons dark sesame oil


Cook rice as directed on package.

Meanwhile, in small nonstick skillet, toast pine nuts over medium-low heat 1 1/2 to 2 minutes or until golden brown, shaking or stirring occasionally. Remove to small bowl. In same skillet, mix snow peas, gingerroot and water. Cover; cook over medium heat 2 to 3 minutes or until snow peas are crisp tender. Add to pine nuts in small bowl.

In same small skillet, heat vinegar, sherry, lemon peel and sugar over medium heat a few seconds or just until sugar is dissolved. Pour over cooked rice; gently stir until mixed.

In large bowl, mix rice, snow pea and pine nut mixture, beans, orange, onions and cucumber. Season to taste with salt and pepper. Drizzle salad with sesame oil. Serve warm or refrigerate and served chilled.

Serving suggestions:
nServe over lettuce leaves.
nTo serve as an appetizer, set out 12 large Boston or Bibb lettuce leaves. Spoon a small amount of salad on each leaf and roll up.

Nutrition Facts: