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Two Bean Rice Salad

Country.Chef's picture
  Cooked wild rice/Null 3 Cup (48 tbs) (Null)
  Canned pinto beans/Null 15 Ounce, drained, rinsed (1 Can)
  Canned black beans/Null 15 Ounce, drained, rinsed (1 Can)
  Frozen peas/Null 10 Ounce, thawed (1 Package)
  Sliced celery/Null 1 Cup (16 tbs) (Null)
  Onion/Null 1 Medium, chopped (Null)
  Canned chopped green chilies/Null 4 Ounce (1 Can)
  Chopped fresh parsley/Cilantro 1⁄4 Cup (4 tbs) (Null)
  White wine vinegar/Null 1⁄2 Cup (8 tbs) (Null)
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs) (Null)
  Water/Null 2 Tablespoon (Null)
  Salt/Null 3⁄4 Teaspoon (Null)
  Garlic powder/Null 1⁄2 Teaspoon (Null)
  Pepper/Null 1⁄2 Teaspoon (Null)

In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley; mix well.
Combine the remaining ingredients in a jar with tight-fitting lid; shake well.
Pour over rice mixture; toss to coat.
Cover and refrigerate for at least 1 hour.

Recipe Summary

Side Dish
Vegan, Vegetarian

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Average: 4.4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2064 Calories from Fat 525

% Daily Value*

Total Fat 59 g90.9%

Saturated Fat 7.8 g39.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5452.8 mg227.2%

Total Carbohydrates 306 g102%

Dietary Fiber 78.4 g313.6%

Sugars 35.5 g

Protein 78 g155.4%

Vitamin A 155.7% Vitamin C 216.3%

Calcium 94.1% Iron 82.9%

*Based on a 2000 Calorie diet

Two Bean Rice Salad Recipe