TOTAL TIME: Prep: 10 min. + chilling
MAKES: 18 servings


  • 3 cups cooked wild rice
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (10 ounces) frozen peas, thawed
  • 1 cup sliced celery
  • 1 medium onion, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup chopped fresh parsley or cilantro
  • 1/2 cup white wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons water
  • 3/4 teaspoon salt, optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper

Nutritional Facts

1/2 cup: 117 calories, 3g fat (0g saturated fat), 0mg cholesterol, 308mg sodium, 18g carbohydrate (0g sugars, 0g fiber), 5g protein Diabetic Exchanges: 1 starch, 1 fat.


  1. In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley or cilantro; mix well. Combine the remaining ingredients in a jar with tight-fitting lid; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 18 servings.
Originally published as Two-Bean Rice Salad in Country April/May 1996, p51

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TexasR User ID: 2715154 11729
Reviewed Mar. 19, 2012

"I really like this sald, the vinegar is a little strong even after it sits for awhile. I toned it down with a Tablespoon of Dijon mustard and I also added some chopped tomatoes. It is a great pot luck salad."

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