LunchMedium

Fiesta Rice Salad

Name: Fiesta Rice Salad
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 cup brown rice; 1 carrot; 1 cup broccoli; 1 small red onion; 1 cup tomato; 1 sweet bell pepper, green, red, or yellow; 1 can kidney beans, low-sodium; 2 tablespoons cilantro (or other fresh herbs); 2 tablespoons red wine vinegar; 1 tablespoon vegetable oil; salt and pepper

This cool and refreshing salad is a great way to use leftover rice and turn it into dinner on a hot summer night.

15 min4 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1/4 of recipe (49g)

226

Calories

Protein

38g

Carbs

Fat

Fiber

Sugar

153mg

Sodium

Saturated Fat 1 g · Cholesterol 0 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

brown rice
1 cup · cooked
carrot
1 · shredded
broccoli
1 cup · chopped fine
red onion
1 small · chopped
tomato
1 cup · chopped
sweet bell pepper, green, red, or yellow
1 · chopped
kidney beans, low-sodium
1 can · 15.5 ounce, drained, rinsed
cilantro (or other fresh herbs)
2 tablespoons · chopped fine
red wine vinegar
2 tablespoons · or white or cider
vegetable oil
1 tablespoon
salt and pepper
to taste, optional

Instructions

1
Wash hands with soap and water.
2
Wash and chop vegetables and mix with cooked rice.
3
In a small bowl, add vinegar, oil, dill, salt and pepper. (Or use your favorite dressing.) Pour over rice mixture.
4
Add beans and toss well. Serve cold and enjoy!

Notes

•Use your favorite vegetables – zucchini, summer squash, corn, greens, kohlrabi, cabbage, or string beans. Use frozen or canned when fresh is unavailable. Grate, chop, cut into small thin strips for different shapes.
•Be creative! Try different vinegars – cider, red or white wine, balsamic, rice or white – or flavored vinegars.
•Use low calorie salad dressing and leave out the vinegar and oil.
•Try a squeeze of lemon or lime juice in place of vinegar!
•Try different fresh herbs – cilantro, dill, basil, chives, tarragon, oregano, rosemary, or mint to name a few. Or use dried herbs – but use less.

Source: USDA MyPlate Kitchen · Farm Fresh Summertime Recipes Connecticut Food Policy Council

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