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Brown Rice Salad

Total Time

Prep: 10 min. + chilling

Makes

6 servings

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

Ingredients

  • 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

Directions

  1. In a large bowl, combine the first eight ingredients. Add salad dressing; toss to coat. Cover and refrigerate until chilled.

Nutrition Facts

2/3 cup: 162 calories, 1g fat (0 saturated fat), 1mg cholesterol, 522mg sodium, 32g carbohydrate (4g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2 starch.

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