Red Beans and Rice Salad

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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.

  • 3Servings

Ingredients

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

Preparation

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
  • Carbohydrate Content: 19 g
  • Fat Content: 3 g
  • Fiber Content: 4 g
  • Protein Content: 4 g
  • Sodium Content: 229 mg