Rice and Bean Salad Recipe

Summary

Preparation Time10 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Onion1
 Cucumber1⁄2
 Pepper red1
 Black olives2 Ounce
 Cooked brown rice2 Cup (32 tbs)
 Cooked red kidney beans1 Cup (16 tbs)
 Sea salt1⁄2 Teaspoon
 Lemon juice1 Tablespoon
 Olive oil3 Tablespoon

Nutrition Facts

Serving size

Calories 408 Calories from Fat 130

% Daily Value*

Total Fat 15 g23%

Saturated Fat 1.8 g9.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 307 mg12.8%

Total Carbohydrates 57 g19.1%

Dietary Fiber 9.8 g39.3%

Sugars 4.1 g

Protein 13 g26.1%

Vitamin A 20.2% Vitamin C 78.5%

Calcium 6% Iron 21.1%

*Based on a 2000 Calorie diet

Directions

1. Chop the onion, cucumber and red pepper into small pieces. Cut the olives in half and remove the stones.
2. Mix with the brown rice and beans in a large bowl. Sprinkle on the sea salt, lemon juice and olive oil and stir well.
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