Versatile Brown Rice Salad

Versatile Brown Rice Salad
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 286.1
  • Total Fat: 10.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 520.5 mg
  • Total Carbs: 44.1 g
  • Dietary Fiber: 6.6 g
  • Protein: 6.3 g

View full nutritional breakdown of Versatile Brown Rice Salad calories by ingredient
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Introduction

This salad is great to make in large batches and use for several meals throughout the week. Served warm or cold, it is delicious.
Some ideas for using this healthy salad include:
-Serve along side a grilled chicken breast, tuna or salmon steak, or lean pork chop, topped with spicy mango salsa.

-add egg whites for a breakfast scramble.

-Serve on a bed of lettuce for a quick, tasty, hearty lunch

-Stuff into pita pocket or wrap & add crunchy romaine or other greens.

-Make a quick tortilla soup by adding a couple cups to low sodium chicken broth, add diced chicken & baked corn tortilla strips.

-freeze in portion size containers for any of these uses.

***when freezing, I don't add avocado to entire batch, add fresh when using.
This salad is great to make in large batches and use for several meals throughout the week. Served warm or cold, it is delicious.
Some ideas for using this healthy salad include:
-Serve along side a grilled chicken breast, tuna or salmon steak, or lean pork chop, topped with spicy mango salsa.

-add egg whites for a breakfast scramble.

-Serve on a bed of lettuce for a quick, tasty, hearty lunch

-Stuff into pita pocket or wrap & add crunchy romaine or other greens.

-Make a quick tortilla soup by adding a couple cups to low sodium chicken broth, add diced chicken & baked corn tortilla strips.

-freeze in portion size containers for any of these uses.

***when freezing, I don't add avocado to entire batch, add fresh when using.

Number of Servings: 12

Ingredients

    -8 cups cooked brown rice
    -1 can low sodium black beans
    -3 roma tomatoes, diced
    -1 medium red onion, diced
    -1 mango, diced
    -2 firm, yet ripe avocados
    -2 cloves garlic
    -1 bunch fresh cilantro
    -2 limes
    -1/4 cup olive oil
    -4 tbsp teriyaki sauce (low sugar)
    -cumin
    -sea salt & pepper

    (sometimes I add diced red,yellow & orange bell peppers )

Directions

1.Cook rice in rice cooker or stockpot, fluff & allow to cool.

2.Chop all fresh ingredients

3.Drain & rinse black beans

4. Mix olive oil, teriyaki sauce, minced garlic & lime juice in small bowl or magic bullet cup.

5. Toss all ingredients in large bowl, season with cumin, salt & pepper to taste.

6. If you like it spicy, add diced jalepeno's
(this makes a large batch, so I leave it neutrally spiced & then add heat depending on how I use it!)

Makes 12, very generous portions.


Number of Servings: 12

Recipe submitted by SparkPeople user KGBRACKETT.

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