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Curried Bean And Rice Salad

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Ingredients
  Green beans 1 Pound
  Water 1 Cup (16 tbs)
  Bouillon granules 1 Teaspoon
  Parboiled rice 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Slivered almonds 2 Tablespoon
  White wine vinegar 3 Tablespoon
  Vegetable oil 1 Tablespoon
  Lemon juice 1 Teaspoon
  Curry powder 1⁄2 Teaspoon
  Prepared mustard 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Remove strings from beans; wash beans thoroughly, and cut into 1 1/2-inch pieces.
Place beans and water to cover in a medium sauce-pan.
Bring to a boil.
Cover; reduce heat, and simmer 10 minutes or until beans are crisp-tender; drain and cool.
Combine 1 cup water and bouillon granules in a small saucepan.
Bring to a boil, and stir in rice.
Cover, reduce heat, and simmer 20 minutes or until rice is render.
Cool.
Combine beans, rice, onion, and almonds in a medium bowl.
Combine remaining ingredients in a jar.
Cover tightly, and shake vigorously.
Pour over bean mixture; toss gently.
Cover and refrigerate overnight.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Interest: 
Healthy

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4.24737
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 629 Calories from Fat 267

% Daily Value*

Total Fat 31 g47.8%

Saturated Fat 3.2 g16.1%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 1290.6 mg53.8%

Total Carbohydrates 73 g24.2%

Dietary Fiber 22.3 g89.4%

Sugars 11.3 g

Protein 18 g36.5%

Vitamin A 0.6% Vitamin C 14.6%

Calcium 13% Iron 18.4%

*Based on a 2000 Calorie diet

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Curried Bean And Rice Salad Recipe