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Bean 'n' Rice Picnic Salad Recipe

This filling salad was a favorite for luncheons with Ruth Andrewson from Leavenworth, Washington. Orange carrots and green celery also lend colorful crunch to the sweet-and-sour blend of flavors and mild dill dressing.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Bean 'n' Rice Picnic Salad Recipe

Prep: 30 min. + chilling

Yield: 8 Servings

10 20 30

Ingredients

1 cup uncooked long grain rice
1 can (16 ounces) kidney beans, rinsed and drained
1 medium carrot, chopped
1 celery rib with leaves, chopped
2 green onions, thinly sliced
1/4 cup white wine vinegar
2 tablespoons olive oil
1 tablespoon sugar
1/2 teaspoon dill weed
1/4 teaspoon pepper
8 lettuce leaves

Directions

Prepare rice according to package directions. Transfer to a large bowl; cool to room temperature. Stir in the beans, carrot, celery and onions.
In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, dill and pepper; shake well. Pour over rice mixture; toss to coat. Refrigerate for at least 1 hour. Serve on lettuce leaves. Yield: 8 servings.

Nutritional Facts 3/4 cup equals 177 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 100 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Bean 'n' Rice Picnic Salad in Light & Tasty June/July 2007, p28