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Rice And Bean Salad

Western.Chefs's picture
This is the way my mummy prepared Rice And Bean Salad when I was growing up. And I still love Rice And Bean Salad cooked this way. You will like it!
  Regular long-grain rice 1 Cup (16 tbs)
  Celery stalks 3 Large, thinly sliced (Salad Oil)
  Canned red kidney beans 19 Ounce, drained (One 15 1/4- To 19-Ounce Can, Salad Oil)
  Red wine vinegar 2 Tablespoon (Salad Oil)
  Salt 3⁄4 Teaspoon (Salad Oil)
  Sugar 1⁄2 Teaspoon (Salad Oil)

1. Prepare rice as label directs; place in bowl.
2. Meanwhile, in 10-inch skillet over medium heat, in 2 tablespoons hot oil, cook celery until tender; spoon into bowl with rice. Add kidney beans, vinegar, salt, sugar, and 2 tablespoons oil; mix well.

Recipe Summary


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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1174 Calories from Fat 29

% Daily Value*

Total Fat 3 g5.4%

Saturated Fat 0.87 g4.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3008.3 mg125.3%

Total Carbohydrates 245 g81.8%

Dietary Fiber 34.6 g138.3%

Sugars 16.3 g

Protein 43 g85.7%

Vitamin A 17.2% Vitamin C 20%

Calcium 26.6% Iron 49.2%

*Based on a 2000 Calorie diet


Rice And Bean Salad Recipe