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Red Bean And Rice Salad

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Ingredients
  Vegetable oil 2 Tablespoon
  Brown rice 1 Cup (16 tbs)
  Low sodium chicken stock 2 1⁄2 Cup (40 tbs)
  Canned red kidney beans 1 Cup (16 tbs), rinsed and drained
  Sliced celery 1⁄4 Cup (4 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped green bell pepper 1⁄4 Cup (4 tbs)
  Chopped red bell pepper 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 1 Tablespoon
  Red wine vinegar 1 Tablespoon
  Hot pepper sauce 1⁄2 Teaspoon
  Shredded lettuce 2 Cup (32 tbs)
Directions

1. Heat 1 tablespoon of the oil in a medium-size saucepan over medium-high heat. Add the rice and saute until lightly browned. Add the stock and bring to a boil. Reduce the heat and simmer the rice, covered, 50 minutes, or until the rice is tender and the broth is completely absorbed. Drain the rice in a colander and set aside to cool at least 30 minutes.
2. When cool, transfer the rice to a bowl. Add the remaining oil and the other remaining ingredients except the lettuce, and toss until well combined. Cover and refrigerate 2 hours.

Recipe Summary

Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Salad
Interest: 
Healthy

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4.0125
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1352 Calories from Fat 356

% Daily Value*

Total Fat 41 g62.4%

Saturated Fat 6.3 g31.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 979.3 mg40.8%

Total Carbohydrates 211 g70.2%

Dietary Fiber 28.5 g114.1%

Sugars 13.8 g

Protein 47 g93.6%

Vitamin A 764.8% Vitamin C 314%

Calcium 36.7% Iron 73.3%

*Based on a 2000 Calorie diet

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Red Bean And Rice Salad Recipe