Beans with Rice and Beet Salad

Ingredients

• Rice1/2 cup (100 g)
• Beans1 cup (200 g)
• Beets1 count (80 g)
• Carrot1/4 medium (15 g)
• Lemon Juice1 tablespoon (15 g)
• Olive Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans, rice and beets.

2. 2

   Step 2

   Peel and dice or cut the carrot into strips.

3. 3

   Step 3

   Add the carrot in a pot with boiling water and boil for 6 minutes.

4. 4

   Step 4

   Next, remove, drain and mix with the beet. Season with half of the oil, lemon juice, salt and pepper to taste.

5. 5

   Step 5

   Season the beans with the remaining oil and, if you wish, add garlic paste.

6. 6

   Step 6

   Serve the beans with rice and salad.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Beans with Rice and Beet Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.