Black Bean and Jasmine Rice Salad
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
2 cups cooked and cooled white jasmine rice1 15oz can black beans, drained & rinsed1 cup red bell pepper, chopped1 cup zucchini, halved slices1 bunch (1/2-3/4 cup) green onions, chopped3 oz (6 pieces) marinated artichoke hearts, quartered or halved1/4 cup chopped celery, include some tops6 kalamata black olives, pitted, halved4 TBSP italian vinaigrette salad dressing1/8 - 1/4 tsp ground black pepper1/2 dried thyme, crushed (or 1 tsp fresh, minced)2 cloves garlic, minced
Makes 10 servings (approx. 3/4 cup)
In a large bowl, combine all the ingredients in the order given. Add salt, if desired.
Chill in frig for at least 1 hour.
Takes great for 3 days.
Do not add tomato until serving-makes salad soggy and off-flavor the next day.
Use this for a salad, side dish, or as the main entree. Great for packed lunch.
Cilantro is a great addition-use 1/2 bunch chopped.
Number of Servings: 10
Recipe submitted by SparkPeople user THINLAS.
In a large bowl, combine all the ingredients in the order given. Add salt, if desired.
Chill in frig for at least 1 hour.
Takes great for 3 days.
Do not add tomato until serving-makes salad soggy and off-flavor the next day.
Use this for a salad, side dish, or as the main entree. Great for packed lunch.
Cilantro is a great addition-use 1/2 bunch chopped.
Number of Servings: 10
Recipe submitted by SparkPeople user THINLAS.
Nutritional Info Amount Per Serving
- Calories: 123.4
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 110.4 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 4.2 g
- Protein: 4.2 g
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