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Red Beans and Rice Salad

This classic bean-and-grain combo tastes great as a salad. You can cook up a big batch of brown rice on the weekend; it keeps for several days. Pack along whole-wheat tortillas and some raisins and almonds for dessert.

Ingredients: 

Ingredients: 

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2 Tbs. fresh lime juice
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15 ½-oz. can red kidney or pinto beans, rinsed and drained
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1 small red bell pepper, diced
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1 cup cooked brown rice
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½ cup chopped onion

Instructions: 

  1. In large storage bowl or container, mix together dressing and lime juice. Add remaining ingredients and toss gently to combine. Use within 2 or 3 days.

Nutrition Information: 

Calories: 
114
Protein: 
4 g
Total Fat: 
3 g
Saturated Fat: 
g
Carbohydrates: 
19 g
Cholesterol: 
mg
Sodium: 
229 mg
Fiber: 
4 g
Sugar: 
g
Yield: 
Makes 3 1/2 cups

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