Bottled salad dressing gives just the right amount of punch to this cold rice and bean salad that's perfect for warm summer picnics. —Rosemarie Bush of Bangor, Pennsylvania
- 2 cups cooked brown rice, cooled
- 1 can (16 ounces) kidney beans, rinsed and drained
- 2 celery ribs with leaves, chopped
- 1 medium red onion, chopped
- 2 garlic cloves, minced
- 4-1/2 teaspoons minced fresh parsley or 1-1/2 teaspoons dried parsley flakes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup fat-free Italian salad dressing
- In a large bowl, combine the first eight ingredients. Add salad dressing; toss to coat. Cover and refrigerate until chilled. Yield: 6 servings.
Originally published as Brown Rice Salad in Healthy Cooking June/July 2008, p16
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Reviewed Oct. 8, 2013
"I have made this many times for work lunches. We are vegetarians and find that this salad travels well and is full of nutrients as well as being delicious."