Before we see what you need for this salad, here are some more ideas for delicious summer salads:
Tuscan salad with crispy croutons, arugula and cherries
Summer salad with arugula, chicken, cherries and fruit
Mackerel salad with lime-ginger garnish
Room noodle salad with garnish of broccoli, peppers and peanuts
Spring-Summer salad with corn garnish, mozzarella and basil
Today’s salad is to be prepared. There are green beans in the salad and the peanuts go well with it, so shake them happily in the salad. There is also brown rice in the salad and we really recommend it. It’s much better for you than regular white – it satisfies you more and you digest it even longer, which means hunger comes back later too. It is already true that brown rice cooks a little longer than white, so cook it the day/evening before watching a movie or series, then drain the cooked and let cool and store in the fridge.
If you have leftover pickled onions, we suggest using them in this fantastic vegan! a corn-chickpea ball burger.
The salad also stands out very well, so you can prepare it in advance. Just stir before serving, add the avocado and ta-da – a wonderful lunch or dinner is ready. It will also be ideal for work, school or during a trip or picnic.
Now take a look at the video of the preparation of this wonderful colorful salad.
Good race !
Find even more excellent and healthy recipes on www.sitfit.si!
INGREDIENTS (for 2 people)
Ingredients for the pickled onions:
1 dcl apple/white vinegar
1 red onion
1/2 tablespoon of sugar
1/4 tsp salt
140g rice (brown)
200 g green beans (green)
1 handful of unsalted peanuts
4 tablespoons canola, sunflower or olive oil
1 avocado (optional)
First, cook the rice in boiling salted water following the instructions on the package. Rinse cooked food well under cold running water and drain well. Cook the green beans separately – if desired, cut the longer pods into smaller pieces before cooking. However, you can use beans purchased already cooked.
Put all the ingredients for the pickled onion and the minced onion in a bowl. Cover the dish and let stand for at least 15 minutes.
In a large bowl, place the rice, cooled and cooked green beans, peanuts and drained pickled onions. Refresh everything with a little lime zest. Pour three tablespoons of the vinegar in which the onion soaked, add oil and gently mix the salad.
Enrich the salad with diced or sliced avocado and serve the salad.