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Yield: Serves 8. Each serving: 1 cup.
Recipes
Rice and Bean Salad
| Nutrition Information | |
| Calories: | 170 |
| Total Fat: | 0.5g |
| Saturated Fat: | 0g |
| Trans Fat: | 0g |
| Cholesterol: | 0mg |
| Sodium: | 165mg |
| Carbohydrates: | 36g |
| Dietary Fiber: | 4g |
| Sugars: | 7g |
| Protein: | 5.5g |
| Vitamin A: | 2828iu (56%) |
| Vitamin C: | 31.8mg (53%) |
| Calcium: | 36mg (3%) |
| Iron: | 1.5mg (8%) |
Beans and rice are tossed with tropical fruits and jalapeno for a zesty refreshing salad.
3 cups cooked brown rice
1-1/2 cups cooked or canned black beans, rinsed and drained
1 mango, diced
1 ripe tomato, diced
1/2 jalapeno, seeded & diced
1 green bell pepper, diced
1/4 cup red onion, diced
6 cups shredded romaine lettuce
Dressing:
2 Tbsp orange juice
1 tsp olive or vegetable oil
4 Tbsp red wine vinegar
1 tsp chopped cilantro or parsley
Prepare rice according to package directions. Allow to cool in shallow pan while you prepare the rest of the ingredients.
Combine the dressing ingredients in a large salad bowl. Add the rice and chopped vegetables and fruit. Toss together and serve immediately or refrigerate until ready to serve, up to 6 hours.
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