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–+ servings
crispy rice and white bean spring salad

Vegan Crispy Rice White Bean Spring Salad

Kristi
This Vegan Crispy Rice White Bean Spring Salad will be your new favorite salad recipe.
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Prep Time 5 minutes
Cook Time 35 minutes
Course dinner
Cuisine American
Servings 2

Ingredients
  

  • This makes 2-3 servings of salad
  • Crispy rice and carrots
  • 2 cups cooked brown rice
  • 4 medium carrots - sliced into ¼ inch thick pieces
  • 1 tablespoon oil
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • pinch salt/pepper
  • Honey lime dressing
  • ⅓ cup olive oil
  • ¼ cup apple cider vinegar
  • juice from 1 lime
  • 1 garlic clove - minced
  • 1 tablespoon honey
  • pinch salt/pepper
  • Other salad ingredients
  • 1 small bunch cilantro - finely chopped
  • 1 bunch scallions - finely sliced
  • 1 can white beans - drained
  • 6 stalks celery - finely sliced
  • +½-1 avocado sliced or diced for topping

Instructions
 

  • Preheat oven to 425 degrees.
  • Add carrots and rice to a sheet pan lined with parchment paper. Toss with oil and spices. Bake for 30-35 minutes or until carrots are cooked through and rice
  • Add all dressing ingredients to a bowl and whisk together until smooth.
  • Add rice and carrots to a large bowl along with the rest of the salad ingredients. Toss with dressing.
  • Divide out salad and top with avocado.

Notes

This makes 2 servings of salad
Keyword crispy rice salad, vegan crispy rice salad
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