Rice and beans salad
Nutrition Facts
Serving Size About 3/4 cup
Calories 227
| Amount Per Serving | ||
| Monounsaturated fat | 4 g | |
|---|---|---|
| Saturated fat | 1 g | |
| Total fat | 7 g | |
| Sodium | 110 mg | |
| Cholesterol | 0 mg | |
| Dietary fiber | 5 g | |
| Protein | 7 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Have leftover brown rice? Turn it into a chilled rice and beans salad.
Ingredients
(Serves 10)- 1 1/2 cups uncooked brown rice
- 3 cups water
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped shallots or spring onions (approximately 2 shallots or several spring onions)
- 15-ounce can unsalted garbanzo beans
- 15-ounce can unsalted dark kidney beans
- 1/4 cup olive oil
- 1/3 to 1/2 cup rice vinegar, according to your taste
Directions
Place rice and water in stockpot. Cover and cook over medium heat until rice is tender, about 45 to 50 minutes. Cool to room temperature. Stir in the remaining ingredients. Chill 2 hours or longer.
Last Updated: March 3rd, 2020