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Crispy Rice Salad With Lemon Tahini Dressing

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Crispy Rice Salad With Lemon Tahini Dressing is a refreshing and vibrant dish that embodies the spirit of summer. This colorful salad features crunchy rice, crisp vegetables, and a zesty lemon tahini dressing that unites all the flavors beautifully. Perfect for picnics or light dinners, it’s not just a meal; it’s an experience that delights the senses while keeping things simple and satisfying.

Ingredients

Scale
  • 2 cups crispy cooked rice
  • 1 cup diced cucumber
  • 1 cup halved cherry tomatoes
  • 1 cup diced bell peppers (any color)
  • 1 cup canned kidney beans, rinsed
  • 1/4 cup tahini
  • 1/4 cup fresh lemon juice
  • 1 clove garlic, minced
  • 2 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Prepare your rice: Spread leftover rice on a baking sheet to dry or cook fresh rice with less water for added crispiness.
  2. Crisp up your rice: Heat olive oil in a skillet over medium-high heat. Add cooled rice and cook until golden brown and crispy, stirring occasionally.
  3. Chop your veggies: Dice cucumber, halve cherry tomatoes, and chop bell peppers into bite-sized pieces; rinse kidney beans.
  4. Make the dressing: In a bowl, whisk together tahini, lemon juice, minced garlic, olive oil, salt, and pepper until smooth. Add water if necessary for desired consistency.
  5. Combine: In a large bowl, mix crispy rice with chopped veggies and kidney beans.
  6. Serve: Drizzle with lemon tahini dressing and gently toss before serving.

Nutrition

Keywords: Customize by adding chickpeas or feta cheese for extra protein. Store leftovers in an airtight container for up to three days but avoid mixing in the dressing until ready to serve.

Find it online: https://nrecipes.com/crispy-rice-salad-with-lemon-tahini-dressing-recipe/