Southwest Protein Salad
- Minutes to Prepare:
- Number of Servings: 20
Ingredients
2 cups cooked brown rice3 cans Black Beans3 cans Garbanzo Beans3-4 mixed color Bell Peppers, chopped into very small chunks1 bunch scallions, chopped1 cup of cashews (could replace pecans or slivered almonds)1/2 cup of dried cranberries2 medium tomatoes, chopped into very small chunks1/2 red onion, chopped into very small chunks1 cup apple cider vinegar1 cup orange juice1 cup sesame oil1 1/2 tablespoon ground cumin1 tablespoon chili powder1/2 tablespoon sea salt
1. Cook rice, and set aside. Drain and rinse beans and set aside.
2. Mix together Rice, beans, bell peppers, scallions, cashews, cranberries, tomatoes, and red onion.
3. In a small bowl mix together apple cider vinegar, orange juice and sesame oil. Lightly mix in the cumin, chili powder and salt.
4. Pour dressing over the salad and stir to coat thoroughly. It's good right away, but even better chilled.
Serves around 20 as a side dish, or 10 as a main dish.
Number of Servings: 20
Recipe submitted by SparkPeople user SABBATHD.
2. Mix together Rice, beans, bell peppers, scallions, cashews, cranberries, tomatoes, and red onion.
3. In a small bowl mix together apple cider vinegar, orange juice and sesame oil. Lightly mix in the cumin, chili powder and salt.
4. Pour dressing over the salad and stir to coat thoroughly. It's good right away, but even better chilled.
Serves around 20 as a side dish, or 10 as a main dish.
Number of Servings: 20
Recipe submitted by SparkPeople user SABBATHD.
Nutritional Info Amount Per Serving
- Calories: 273.1
- Total Fat: 12.1 g
- Cholesterol: 0.0 mg
- Sodium: 241.2 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 8.9 g
- Protein: 7.9 g
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