Fiesta Rice Salad
Advertisement
Ingredients
- 1 cup brown rice (cooked)
- 1 carrot (shredded)
- 1 cup broccoli (chopped fine)
- 1 small red onion (chopped)
- 1 cup tomato (chopped)
- 1 sweet bell pepper, green, red, or yellow (chopped)
- 1 can kidney beans, low-sodium (15.5 ounce, drained, rinsed)
- 2 tablespoons cilantro (or other fresh herbs) (chopped fine)
- 2 tablespoons red wine vinegar (or white or cider)
- 1 tablespoon vegetable oil
- salt and pepper (to taste, optional)
Instructions
- Wash hands with soap and water.
- Wash and chop vegetables and mix with cooked rice.
- In a small bowl, add vinegar, oil, dill, salt and pepper. (Or use your favorite dressing.) Pour over rice mixture.
- Add beans and toss well. Serve cold and enjoy!
Nutrition
| Calories | 213 |
|---|---|
| Protein | 9 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 153 mg |
| Carbohydrates | 36 g |
| Dietary Fiber | 9 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Farm Fresh Summertime Recipes Connecticut Food Policy Council