Rainbow Rice and Bean Salad

Ingredients:

  • 2 cups cooked brown or white rice
  • 2 can of beans of your choice, drained and rinsed (ex. White beans, pinto beans, garbanzo beans)
  • 1 cup fresh, frozen, or canned vegetables, chopped (ex. tomato, carrot, bell pepper, or corn)
  • ¼ - ½ cup balsamic dressing* (see recipe) or your favorite salad dressing
  • Salt and pepper, to taste
  • Your favorite salad greens (ex. a head of lettuce, a bunch of baby kale, a bag of salad mix), chopped, if needed

Directions:

  1. Wash hands with soap and warm water. Wash produce well. 
  2. Cook rice according to package directions. 
  3. This dish can be served hot or cold. If serving hot, combine all ingredients except salad greens and add salad greens right before serving. If serving cold, allow rice to cool and then combine all remaining ingredients.

 

If using canned vegetables, drain and rinse vegetables before adding to the dish. If using frozen vegetables, follow package directions for thawing and cooking vegetables, before adding to the dish. 

*Contains honey. Honey should not be fed to infants less than one year of age

Nutrition Facts (Per Serving):

Calories, 320; Carbohydrate, 51 g; Protein, 11 g; Total Fat, 7 g; Saturated Fat, 1 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 7 g; Total Sugars, 8 g; Sodium, 550 mg; Calcium, 95 mg; Folate, 91 mcg; Iron, 3 mg.

Makes about 4-6 servings

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Rainbow Rice and Bean Salad

Rate this Recipe
Rainbow Rice and Bean Salad
Dinner
Lunch
0.00 Rating

Ingredients

  • 2 cups cooked brown or white rice
  • 2 can of beans of your choice, drained and rinsed (ex. White beans, pinto beans, garbanzo beans)
  • 1 cup fresh, frozen, or canned vegetables, chopped (ex. tomato, carrot, bell pepper, or corn)
  • ¼ - ½ cup balsamic dressing* (see recipe) or your favorite salad dressing
  • Salt and pepper, to taste
  • Your favorite salad greens (ex. a head of lettuce, a bunch of baby kale, a bag of salad mix), chopped, if needed

Directions

  1. Wash hands with soap and warm water. Wash produce well. 
  2. Cook rice according to package directions. 
  3. This dish can be served hot or cold. If serving hot, combine all ingredients except salad greens and add salad greens right before serving. If serving cold, allow rice to cool and then combine all remaining ingredients.

 

If using canned vegetables, drain and rinse vegetables before adding to the dish. If using frozen vegetables, follow package directions for thawing and cooking vegetables, before adding to the dish. 

*Contains honey. Honey should not be fed to infants less than one year of age

Nutrition Facts (Per Serving)

Calories, 320; Carbohydrate, 51 g; Protein, 11 g; Total Fat, 7 g; Saturated Fat, 1 g; Trans Fat, 0 g; Cholesterol, 0 mg; Fiber, 7 g; Total Sugars, 8 g; Sodium, 550 mg; Calcium, 95 mg; Folate, 91 mcg; Iron, 3 mg.

Makes about 4-6 servings

Sign up for the ADHS weekly email for more recipes.