Name: Black Bean Crispy Rice Salad with Satay-Style Sauce
Cook time: 40 min
Total time: 40 min
Yield: 4-6
Ingredients: 150g cooked rice; 1 tbsp sesame oil; ½ tbsp soy sauce; 1 tsp chilli oil; 2 heaped tbsp peanut butter; 1 tbsp soy sauce; 1 tbsp sesame oil; 2 tsp honey or maple syrup; 1 tbsp rice vinegar; The juice of 1 lime; 1 x 570g jar Queen Black Beans - drained and rinsed; 2 avocados, diced into bitesized cubes; ½ cucumber, diced into bitesized cubes; 3 spring onions, roughly sliced; 80g edamame beans; 15g fresh coriander, roughly chopped; 25g roasted peanuts, roughly chopped

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Dietary key

V
Vegetarian
V*
Vegetarian Option
Ve
Vegan
Ve*
Vegan Option
G
Gluten-Free
G*
Gluten-Free Option
D
Dairy-Free
D*
Dairy-Free Option

Black Bean Crispy Rice Salad with Satay-Style Sauce

Ve V D G

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Black Bean Crispy Rice Salad with Satay-Style Sauce

Ever stuck with leftover rice and don’t know what to do with it? BAKE IT AND MAKE IT CRISPY. These little crispy rice clusters make a perfect addition to a salad with a slight Asian twist, here with a creamy satay-style sauce. It’s ridiculously moreish.

Feeds: 4-6

Takes: 40 minutes

Ingredients

For the crispy rice

150g cooked rice
1 tbsp sesame oil
½ tbsp soy sauce
1 tsp chilli oil

For the Satay Dressing:

2 heaped tbsp peanut butter
1 tbsp soy sauce
1 tbsp sesame oil
2 tsp honey or maple syrup
1 tbsp rice vinegar
The juice of 1 lime

For the salad:

1 x 570g jar Queen Black Beans - drained and rinsed
2 avocados, diced into bitesized cubes
½ cucumber, diced into bitesized cubes
3 spring onions, roughly sliced
80g edamame beans
15g fresh coriander, roughly chopped
25g roasted peanuts, roughly chopped

Made with:

Directions

step 1
Preheat the oven to 200°C and line a baking tray with baking paper. Tip the rice onto the tray and drizzle over the sesame oil, soy sauce and chilli oil and toss until well coated. Spread in an even layer - it’s ok if there’s some clumps, this will add texture, similar to a granola! - and bake for 30-40 minutes or until the rice is super crispy and golden, tossing halfway through to ensure even crisping. Keep an eye on it to prevent burning. Once done, remove from the oven and allow to cool.
step 2
For the dressing, mix together all of the ingredients until combined. Loosen with 1-3 tablespoons of water, continuously stirring, until you have a smooth yet thick yogurt-like dressing.
step 3
In a large bowl, combine the cucumber, avocado, edamame, spring onions, coriander, peanuts and drained black beans. Tip in the crispy rice and drizzle over the dressing, with an extra spoonful of chilli oil if you like the heat. Toss everything well to coat and tuck in. This salad will store well in an empty jar for up to 2 days.

Black Bean Crispy Rice Salad with Satay-Style Sauce

Ingredients

For the crispy rice

For the Satay Dressing:

For the salad:

Made with:

Directions

Made with:

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