Recipe description
October 1, 2026
Olive Adzuki Bean Brown Rice Salad with Kefir Herb Dressing
A colorful, fiber-rich bowl combining plant diversity with tangy fermented kefir.
High Fiber
Fermented Foods
Meal Prep Friendly
88%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from adzuki beans, brown rice, cucumber, and fresh herbs.
- Combines legumes, whole grains, herbs, olives, and vegetables for strong plant diversity.
- Includes kefir, olive oil, and fiber-rich carbohydrates for a balanced, satisfying meal.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bean, red
0.75
cup
Rice, brown
1
cup
Olive
0.5
cup
Kefir
4
tablespoon
Fresh herbs
3
tablespoons
Lemon juice
2
teaspoon
Oil, olive
1
tablespoon
Garlic
1
clove
Cucumber
0.5
piece
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Rinse the adzuki beans and cook them in boiling water until tender, about 40–45 minutes, then drain and let cool.
2
Rinse the brown rice and cook according to package directions until tender, then drain, fluff with a fork, and allow to cool.
3
Halve the olives and dice the cucumber, then set aside.
4
Make the dressing: whisk the kefir with lemon juice, olive oil, minced garlic, salt, and black pepper in a small bowl until smooth.
5
Chop the fresh herbs and stir most of them into the dressing.
6
In a large bowl, combine the cooled adzuki beans, brown rice, olives, and cucumber.
7
Pour the kefir herb dressing over the salad and toss gently to coat evenly.
8
Adjust seasoning to taste, sprinkle with the remaining fresh herbs, and serve immediately or chill for a make-ahead meal.
More Recipes For Your Gut
Nutrition
520 kcal
Calories
18 g
Protein
75 g
Carbohydrates
14 g
Fiber
4 g
Sugar
18 g
Fat
3 g
Saturated fat
2.1 g
Salt
FAQ
Is this salad vegetarian?
Yes, it is vegetarian. To make it vegan, replace the kefir with an unsweetened plant-based alternative.
Is this salad gluten-free?
The listed ingredients are naturally gluten-free, but check product labels for possible cross-contamination, especially for kefir, olives, and packaged ingredients.
Can I use canned adzuki beans?
Yes. Drain and rinse about 1½ cups of canned adzuki beans, then add them directly to the salad.
Can I prepare this salad ahead of time?
Yes. Refrigerate it in an airtight container and serve chilled or at room temperature. Add a little fresh herbs before serving if desired.
How long does the salad keep?
Keep it refrigerated and use it within 1–2 days. Refrigerate it promptly, especially because it contains cooked rice and kefir.
Can I use another type of rice?
Yes. White rice, wild rice, or a whole-grain rice blend can be used, although the texture and cooking time may differ.
What can I use instead of kefir?
Plain yogurt thinned with a little water or an unsweetened plant-based yogurt can replace kefir.
How can I adjust the dressing?
Add more lemon juice for acidity, olive oil for richness, or a little water to make the dressing thinner. Adjust salt carefully because olives are already salty.
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