Red Bean and Cashew Salad

This is adapted from a recipe in Annemarie Colbin’s The Natural Gourmet. If your kale is tender and sweet you can slice it thin and add it raw. With tougher winter kale, you could blanch or lightly steam it. The key to this or any bean salad is to dress the beans/rice while still warm so they will absorb all the flavor of your vinaigrette.


  • 2 cups long or short grain brown rice cooked
  • 1 cup kidney beans cooked
  • 1/2 cup whole roasted cashews
  • 3 whole scallions
  • 2 stalks or 1 small bulb celery or celeriac
  • 1/2 bunch kale
  • handful fresh parsley leaves
  • 2 Tbsp lemon or lime juice freshly squeezed
  • 1 Tbsp brown rice vinegar
  • 2 cloves garlic
  • to taste salt and pepper
  • 2 Tbsp extra virgin olive oil


In a small bowl or screw-top jar, combine the lemon juice and brown rice vinegar. Season with salt and pepper (you can add more later if needed). Slowly whisk in the olive oil or close the jar and shake to combine. Smash the garlic cloves with the side of your knife and add them to the jar. Stir or shake briefly and then set aside until you are done cooking the beans and rice. Measure cooked beans and rice into a metal or ceramic bowl, and pour the dressing over them while they’re still warm. Set aside to let the dressing soak in while you chop the cashews, celeriac, kale and parsley. Add everything to the rice and beans. Toss, taste and add more dressing or salt and pepper as needed. Serve cold or at room temperature.

Entree Salad beans celeriac celery entrée fall side gluten-free greens kale nuts vegan

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