Fiesta Rice Salad
This cool and refreshing salad is a great way to use leftover rice and turn it into dinner on a hot summer night.
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1/4 of recipe (49g)
226
칼로리
9g
단백질
38g
탄수화물
5g
지방
9g
식이섬유
7g
당류
153mg
나트륨
포화지방 1 g · 콜레스테롤 0 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
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
조리법
- 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!
메모
- •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.
출처: USDA MyPlate Kitchen · Farm Fresh Summertime Recipes Connecticut Food Policy Council
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