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
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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.

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