Brown Rice Salad

Name: Brown Rice Salad
Prep time: 10 min
Total time: 10 min
Yield: 6 servings.
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

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

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.

Originally published as Brown Rice Salad in Healthy Cooking June/July 2008

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Veggiequeen

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.