Browse Recipes
- Appetizer
- Asian Dishes
- Atkins
- Beans
- Beverages
- Biggest Loser
- Bread
- Breakfast
- Crock Pot
- Desserts
- Diabetic
- Entrees
- Fruit
- Gluten Free
- Grains
- Holiday
- Lean Meat and Poultry
- Lunch and Light Dinners
- Make-Ahead Meals
- Mexican Dishes
- Milk Group
- Pasta
- Quick Meals
- Salad Dressings
- Salads
- Sauces and Condiments
- Seafood
- Side Dishes
- Snacks
- Soups
- Vegetables
- Vegetarian
Home 
Recipes
Yield: Serves 4. 2 cups per serving.
Recipes
Garden Rice Salad
| Nutrition Information | |
| Calories: | 290 |
| Total Fat: | 5g |
| Saturated Fat: | 0.6g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 270mg |
| Carbohydrates: | 52g |
| Dietary Fiber: | 8g |
| Sugars: | 4g |
| Protein: | 9g |
| Vitamin A: | 1857.9iu (37%) |
| Vitamin C: | 24.6mg (41%) |
| Calcium: | 70mg (7%) |
| Iron: | 2.6mg (14%) |
This delicious salad is a meal by itself.
3 cups cooked brown rice*
1 cup quartered cucumber slices
1 can (15 oz.) black beans, drained, rinsed
2 ripe tomatoes, cored and cubed
1/2 cup chopped red onion
2 Tbsp chopped fresh parsley
1 Tbsp olive oil
3 Tbsp flavored vinegar
4 cups ready-to-serve lettuce
Toss all ingredients, except the lettuce, together in a large mixing bowl. Line 4 plates with lettuce and serve the rice salad on top.
*Speed tip - use instant brown rice
User rating
User Feedback
(Page 0 of 1, 0 total comments)There is no user feedback yet, leave yours below!