DETAILS
- Preparation time: 60minutes
INGREDIENTS
- 75 g brown rice
- 1 yellow pepper
- 2 spring onions
- 5 cherry tomatoes
- 200 g drained, rinsed tinned kidney beans
- 100 g drained, rinsed tinned sweet corn
- Sea salt
- Freshly ground black pepper
Dressing
- 60 ml olive oil
- 2 tablespoons vegan sour cream
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1 garlic clove
- chilli flakes, optional
METHOD
- Cook the rice according to the packet instructions, then set aside and let cool.
- Meanwhile, dice the capsicum, thinly slice the spring onions and quarter the cherry tomatoes, then transfer to a medium bowl with the beans and corn.
- To make the dressing, mix the oil, sour cream, tomato paste and paprika in a small bowl until creamy. Peel and crush the garlic, then add it to the dressing. Season with chilli flakes, if using.
- Add the cooled rice to the salad, toss with the dressing, then season with salt and pepper.
Healthy tip
Weighing in at 24 g protein per 100g, kidney beans are one of the best sources of plant protein. If you don’t tolerate legumes very well, try combining them with spices such as cumin, caraway, fennel seeds or aniseed. Chewing them extensively before swallowing makes them much more digestible.
Adapted from Vegan Intermittent Fasting by Dr Petra Bracht and Mira Flatt (Murdoch Books, £16.99). Photography by Nicky Walsh.