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Rice Salad with Cilantro Vinaigrette Recipe

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I grow all my own herbs, including fresh cilantro. In fact, I first tried this recipe because it had cilantro in it. It's a delicious and colorful salad.—Michele Montgomery, Lethbridge, Alberta
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4-6 servings

Ingredients

  • 2 cups cooked long grain rice
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup diced sweet red pepper
  • 1/2 cup diced sweet yellow pepper
  • 4-1/2 teaspoons minced fresh cilantro
  • 3 tablespoons olive oil
  • 2 tablespoons cider or white wine vinegar
  • 2 tablespoons water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Nutritional Facts

1 serving (1/2 cup) equals 193 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 333 mg sodium, 27 g carbohydrate, 4 g fiber, 5 g protein.

Directions

  1. In a bowl, combine rice, beans, peppers and cilantro. Combine the remaining ingredients in a jar with a tight-fitting lid; shake well. Pour over rice mixture and toss to coat. Refrigerate until serving. Yield: 4-6 servings.
Originally published as Rice Salad with Cilantro Vinaigrette in Taste of Home June/July 1999, p41

Nutritional Facts

1 serving (1/2 cup) equals 193 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 333 mg sodium, 27 g carbohydrate, 4 g fiber, 5 g protein.

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