Green Bean Rice Salad
A hearty rice salad with crisp-tender green beans, toasted cashews, and coconut flakes, tossed in a bright lime dressing. Perfect for a light lunch or a side dish.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 7g
Ingredients
- 8 oz green beans
- 1 cup rice
- ½ cup cashews
- ½ cup coconut flakes
- 1 whole lime
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Cook 1 cup rice in 2 cups water with a pinch of salt until tender, about 18 minutes. Fluff and let cool slightly.
- 2
Trim 8 oz green beans and cut into 1-inch pieces. Blanch in boiling salted water until bright green and crisp-tender, about 3 minutes. Drain and rinse with cold water.
- 3
In a dry skillet over medium heat, toast 0.5 cup cashews and 0.5 cup coconut flakes, stirring often, until golden and fragrant, about 4 minutes. Remove from pan.
- 4
In a large bowl, whisk together the juice of 1 lime, 2 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper.
- 5
Add the cooked rice, green beans, and toasted cashews and coconut to the dressing. Toss well to coat.
- 6
Let the salad sit for 5 minutes to absorb flavors. Serve warm or at room temperature.
Tools you’ll need
- pot for rice
- pot for blanching
- skillet
- large bowl
- knife
- cutting board
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