Mixed Bean and Rice Salad

A good balance of protein and vegetables, served in a hearty salad. Chop up the vegetables into small pieces to go well with rice. Enjoy the texture!

Mixed Bean and Rice Salad
Photographed by Manao Okamoto

Recipe by
Kiyotaka Shichijo



Beans & Tofu

Rice & Noodles



Calorie count is per serving
Excludes time spent cooling the rice until safe to handle.

Ingredients (Serves 2)

  • 100 g uncooked rice
  • 120 g mixed beans (pre-cooked/canned or in a pouch)
  • 30 g sweet corn (canned/whole kernel)
  • A total of 25 g your choice of vegetables (all finely chopped)

    Best with aromatic vegetables like red onion, bell pepper, celery, carrot, etc.

  • 5-6 slices salami (15 g)
  • 2-3 tbsp French dressing (store-bought)
  • Parsley (finely chopped), a small amount
  • Salt, as needed



Fill a pot with water and bring to a boil, and add salt (10 g of salt per liter of water). Add the uncooked rice without pre-rinsing and cook over medium heat for about 15 min.


Occasionally stir the rice to prevent it from sinking.


Strain the cooked rice.


Transfer the rice to a bowl and cover with a moistened paper towel to prevent it from drying out, and let cool until safe to handle.


Cut each slice of salami into quarters. Drain the canned sweet corn. Soak the chopped vegetables in cool water briefly to make them more crisp, then strain.


Add the salami, sweet corn, vegetables, and mixed beans to the bowl of rice, then add the French dressing and mix together. Finally, mix in the parsley.