Rice, Beans and Veggie Salad

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


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.