Spicy Kale, Brown Rice and Black Bean Salad

Spicy Kale, Brown Rice and Black Bean Salad

Serves 4 – 6


Cook Time 45


  • 2 cups brown rice, uncooked
  • 1 star anise
  • 6 cups chopped kale, de-stemmed
  • 1red onion, finely diced
  • 1 can black beans, drained and rinsed
  • 1 cup corn
  • 1 red capsicum, small dice

 Spicy Dressing:

  • ¼ cup fresh coriander, chopped
  • 1 clove garlic, finely chopped
  • ¼ cup fresh lime juice (about 2 limes)
  • 1 Tbsp. Kaitaia Fire hot sauce or more to taste
  • ¼ cup water
  • 2 Tbsp. Mandarin Aloe Concentrate
  • ½ teaspoon cumin
  • Sea salt and freshly ground black pepper, to taste


  1. In a medium sized pot, combine 6 cups of water with 2 cups of brown rice and bring to a boil.
  2. Lower heat, add star anise, cover and simmer for 45 minutes or until water is absorbed and brown rice is fluffy.
  3. In a large salad bowl, add the kale and the onion.
  4. Once the brown rice is cooked, place in a bowl and allow to cool
  5. Add in the black beans, capsicum and corn to the bowl. Mix it up.
  6. Add the brown rice mixture over the kale and mix.
  7. Prepare the dressing. Pour the dressing over the salad, mix and serve.


Stays fresh in the refrigerator up to 2 days. Can replace brown rice with quinoa or other grains and add any additional seasonal vegetables e.g. Asparagus, tomato, avocado etc.