Rice and Bean Salad

Ingredients:

  • 1½ cups cooked brown rice (no salt or fat added)
  • 1 can (15 ounces) red kidney beans, drained and rinsed
  • ¾ cup finely chopped green bell pepper
  • 1 cup mango, cut in ½ inch cubes
  • ½ cup chopped onion
  • ½ cup prepared salsa
  • 2 tablespoons chopped cilantro

Directions:

  1. Wash hands with warm water and soap. Wash fresh fruits and vegetables before preparing.
  2. Combine rice, beans, bell pepper, mango, and onion in a large bowl. Stir with a fork. Stir in salsa and sprinkle with cilantro.
  3. Serve immediately.

Nutrition Facts (Per Serving):

Calories, 172; Carbohydrate, 35 gm; Protein, 7 gm; Total Fat, 1 gm; Saturated Fat, 0 gm; Trans Fat, 0 gm; Cholesterol, 0 mg; Fiber, 8 gm; Total Sugars, 6 gm; Sodium, 79 mg; Calcium, 13 mg; Folate 35 mcg; Iron, 1.5 mg; Calories from Fat, 5%.

Makes 6 servings, approximately 1 cup each.

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

Rice and Bean Salad

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Rice and Bean Salad
Dinner
Lunch
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Ingredients

  • 1½ cups cooked brown rice (no salt or fat added)
  • 1 can (15 ounces) red kidney beans, drained and rinsed
  • ¾ cup finely chopped green bell pepper
  • 1 cup mango, cut in ½ inch cubes
  • ½ cup chopped onion
  • ½ cup prepared salsa
  • 2 tablespoons chopped cilantro

Directions

  1. Wash hands with warm water and soap. Wash fresh fruits and vegetables before preparing.
  2. Combine rice, beans, bell pepper, mango, and onion in a large bowl. Stir with a fork. Stir in salsa and sprinkle with cilantro.
  3. Serve immediately.

Nutrition Facts (Per Serving)

Calories, 172; Carbohydrate, 35 gm; Protein, 7 gm; Total Fat, 1 gm; Saturated Fat, 0 gm; Trans Fat, 0 gm; Cholesterol, 0 mg; Fiber, 8 gm; Total Sugars, 6 gm; Sodium, 79 mg; Calcium, 13 mg; Folate 35 mcg; Iron, 1.5 mg; Calories from Fat, 5%.

Makes 6 servings, approximately 1 cup each.

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