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Rice and bean salad

Recipe Information

Servings 10
Preparation Time 2 Hours
Cook Time 1 Hour
Total Time 3 Hours
Difficulty Easy
Main Ingredient Garbanzo Beans; Kidney Beans; Brown Rice
Category Beans & Legumes; Rice & Grains
Meal Lunch; Dinner
Type Main Dish; Side Dish
Subtype Salad
Cuisine Mexican
Cook Method Boiling
Diet Low Calorie; Low Fat; Low Carb; Low Cholesterol; Low Sodium; Heart Healthy; High Fiber; High Protein; Vegetarian; Vegan

Ingredients

  • 1 1/2 cups uncooked brown rice 

  • 3 cups water 

  • 1/2 cup fresh parsley, chopped

  • 1/2 cup green onion, chopped

  • 15-ounce can unsalted garbanzo beans, rinsed and drained

  • 15-ounce can unsalted dark kidney beans, rinsed and drained

  • 1/4 cup olive oil 

  • 1/3-1/2 cup rice vinegar, to taste

 

Directions

  • Cook the rice and water in a stockpot over medium heat until tender, about 45-50 minutes. Cool to room temperature.

  • Stir in the remaining ingredients. Chill 2 hours before serving.

 

Nutrition (per serving)

  • Calories: 235 cal

  • Total fat: 7g

  • Saturated fat: 1g

  • Monounsaturated fat: 4g

  • Cholesterol: 0mg

  • Sodium: 122mg

  • Carbohydrate: 36g

  • Fiber: 5g

  • Protein: 7g