Rice, Beans and Veggie Salad

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Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 139.0
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 160.6 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 6.2 g
- Protein: 7.1 g
View full nutritional breakdown of Rice, Beans and Veggie Salad calories by ingredient
Submitted by: SHELBSYD
Introduction
This salad is great served warm or cold. You can prepare it ahead of the time. Full of protein and fiber and very filling. A great side dish to a BBQ. This salad is great served warm or cold. You can prepare it ahead of the time. Full of protein and fiber and very filling. A great side dish to a BBQ.Number of Servings: 8
Ingredients
-
1 cup of rice (I used Trader Joe's Rice medley)
2 cups of low sodium Vegetable Broth
2 Cups of Cannellini Beans or whatever bean you like such as navy or chickapea
1 English Cucumber diced
1 red bell pepper diced
1 large tomato diced
2 cloves of garlic minced
1 cup of fresh parsley, diced with stems removed
4 green onions, diced
salt & pepper to taste
This recipe has a dressing, but I prepfer it plain. Here's the dressing if you want to use it or just use one of your favorite balsamic dressings.
2-4 tbsp. of olive oil
2 tbsp balsamic vinegar
1 tsp of hot mustard
1 tbsp. Tamari
2 tbsp. of fresh lemon juice
Directions
Cook the rice according to directions, but use Vegetable Broth instead of water. Once done set aside.
In a large bowl, mix the vegetables, then add your beans and rice.
Season with salt & pepper and garnish with parsley for a pretty presentation!
Enjoy!
Serving Size: 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SHELBSYD.
In a large bowl, mix the vegetables, then add your beans and rice.
Season with salt & pepper and garnish with parsley for a pretty presentation!
Enjoy!
Serving Size: 8 - 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SHELBSYD.