Pink Grapefruit, Black Bean and Rice Salad Recipe

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  • Low-fat
  • Vegan

serves:

6

Prep:

10 min

Cooking:

2 min

Nutrition per portion

RDA
Calories 160 kCal 8%
Fat 6g 9%
  -  Saturates 1g 5%
Carbohydrates 20g 8%

This pink grapefruit, black bean and rice salad is a fresh and flavourful salad that can be made in advance. It’s the perfect dish for casual summer entertaining, but is also a great option for packed lunches. Pink grapefruit has a tangy sweetness that is so refreshing. This pink grapefruit, black bean and rice salad works so well as an accompaniment to grilled chicken, but can equally be enjoyed as it is. This salad is gluten and dairy free, and suitable for vegans, so is a great option for when you’re catering for a range of dietary requirements. What’s more, this pink grapefruit, black bean and rice salad is low in fat and calories, but has so much flavour, and proves that you don’t need to eat bland food when you’re trying to be a little healthier. We love using microwaveable sachets of rice, available from most supermarkets, when we’re pressed for time, but if you prefer you could cook your basmati rice yourself, it only adds 10 mins to the cooking time. This recipe only uses 5 ingredients, and is ready in less than 15 minutes! Our recipe serves 6, but could easily be doubled to feed a big crowd at a summer party, BBQ or buffet.

Ingredients

  • 2 large pink grapefruit
  • 200g packet cooked basmati rice
  • 400g can black beans, drained and rinsed
  • 3tbsp extra virgin olive oil
  • 4tbsp coriander

Method

  • Segment the grapefruit with a small, serrated knife over a bowl to catch all the juice. Then squeeze out the remaining juice from the grapefruit.

  • Microwave the sachet of rice, according to package instructions, then mix it with the grapefruit juice, fluffing the rice with a fork to separate. Add the grapefruit segments stir in the beans and olive oil, season well, and scatter with fresh coriander to serve.

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