Rice and beans salad
Have leftover brown rice? Turn it into a chilled rice and beans salad.
Nutrition Facts
Serving Size: About 3/4 cup
Calories: 227
Serving size
About 3/4 cup
Calories
227
Monounsaturated fat
4 g
Saturated fat
1 g
Total fat
7 g
Sodium
110 mg
Cholesterol
0 mg
Dietary fiber
5 g
Protein
7 g
* Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Your daily values may be higher or lower depending on your calorie needs.
Ingredients
(Serves 10)
- 1 1/2 cups uncooked brown rice
- 3 cups water
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped shallots or spring onions (approximately 2 shallots or several spring onions)
- 15-ounce can unsalted garbanzo beans
- 15-ounce can unsalted dark kidney beans
- 1/4 cup olive oil
- 1/3 to 1/2 cup rice vinegar, according to your taste
Directions
Place rice and water in stockpot. Cover and cook over medium heat until rice is tender, about 45 to 50 minutes. Cool to room temperature. Stir in the remaining ingredients. Chill 2 hours or longer.
