Black Bean Crispy Rice Salad with Satay-Style Sauce
by Bold Bean Co
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.
Method
Based on 4 servings, adjust as needed.
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 a little sesame oil, a little 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. You could also use an air fryer for this, stirring halfway and reducing the cooking time by about 10 minutes.
Step 2
For the dressing, mix together the 2 tbsp peanut butter, 1 tbsp soy, 1 tbsp sesame oil, 2 tsp honey or maple syrup, 1 tbsp rice vinegar and the juice of 1 lime (if cooking for 4). Stir until combined. Loosen with 1-3 tablespoons of water, continuously stirring, until you have a smooth yet thick yoghurt-like dressing.
Step 3
In a large bowl, combine the cubed cucumber, cubed avocado, edamame, sliced spring onions, chopped coriander, chopped 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.
- Ingredients
- Based on 4 servings
-
570g Queen Black Beans, drained and rinsed 1x Bold Bean Co Queen Black Beans 570g -
15g Fresh Coriander, roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g -
2 Avocados, diced into bitesized cubes 1x Sainsbury’s Medium Ripe & Ready Avocados x2 -
25g Roasted Peanuts, roughly chopped 1x Sainsbury's Dry Roasted Peanuts 550g -
150g Cooked Rice 1x Ben's Original Classic Basmati Microwave Rice 220g -
1.5tbsp Soy Sauce 1x Sainsbury's Light Soy Sauce 150ml -
1tsp Chilli Oil, plus more to serve 1x itsu Crispy Chilli Oil 100g -
2tbsp Peanut Butter 1x Sainsbury's Smooth Peanut Butter 340g -
2tsp Maple Syrup, or honey 1x Clarks Original Maple Syrup with Carob Syrup 180ml -
1tbsp Rice Vinegar 1x Yutaka Japanese Rice Vinegar 150ml -
1 Lime Lime Juice 1x Sainsbury's Limes -
2 tbsp Sesame Oil 1x KTC Pressed Toasted Pure Sesame Oil 250ml -
0.5 Cucumber, diced into bitesized cubes 1x Sainsbury's Whole Cucumber -
3 Spring Onions, roughly sliced 1x Sainsbury's Spring Onions Bunch 100g -
80g Edamame Beans, podded 1x Sainsbury's Edamame Beans 175g