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Health Information Library Recipes Rice and beans salad

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