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Red Bean And Rice Salad

Healthycooking's picture
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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