Side Dish

Rice, Beans and Veggie Salad is for Side Dish.

Rice, Beans and Veggie Salad takes 10 minutes to prepare.

Rice, Beans and Veggie Salad takes 35 minutes to cook.

Rice, Beans and Veggie Salad makes 8 servings.

The ingredients for Rice, Beans and Veggie Salad are:

1 cup of rice (I used Trader Joe's Rice medley)
2 cups of low sodium Vegetable Broth
2 Cups of Cannellini Beans or whatever bean you like such as navy or chickapea
1 English Cucumber diced
1 red bell pepper diced
1 large tomato diced
2 cloves of garlic minced
1 cup of fresh parsley, diced with stems removed
4 green onions, diced
salt & pepper to taste

This recipe has a dressing, but I prepfer it plain. Here's the dressing if you want to use it or just use one of your favorite balsamic dressings.

2-4 tbsp. of olive oil
2 tbsp balsamic vinegar
1 tsp of hot mustard
1 tbsp. Tamari
2 tbsp. of fresh lemon juice

Here is how you make Rice, Beans and Veggie Salad:

Cook the rice according to directions, but use Vegetable Broth instead of water. Once done set aside.In a large bowl, mix the vegetables, then add your beans and rice.Season with salt & pepper and garnish with parsley for a pretty presentation!Enjoy!Serving Size:?8 - 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user SHELBSYD.

The nutritional information for Rice, Beans and Veggie Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 139.0

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 160.6 mg
• Total Carbs: 29.0 g
• Dietary Fiber: 6.2 g
• Protein: 7.1 g

The dietary needs meet for Rice, Beans and Veggie Salad is Vegetarian