Ingredients
1/2 cup onion (chopped)
1/2 cup bell pepper (green or red
chopped)
1 cup brown rice (cooked and cooled)
1 can black beans
low-sodium (15 ounce
drained and rinsed)
1/4 cup rice vinegar (or white wine vinegar or lemon juice)
mustard powder (1/2 teaspoon
optional)
1 clove garlic (chopped
or 1/2 teaspoon garlic powder)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons vegetable oil
Steps
Wash hands with soap and water.
In a mixing bowl, stir together onion, red or green pepper, rice, and beans.
In a jar with a tight fitting lid, add vinegar, dry mustard, garlic, salt, pepper and vegetable oil. Shake until dressing is evenly mixed.
Pour dressing over bean mixture and stir to mix evenly. Chill for at least one hour. Serve cold as a side dish or main dish.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 460 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Cholesterol | 0 mg |
| Sodium | 596 mg |
| Carbohydrates | 75 g |
| Dietary Fiber | 14 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 14 g |
| Vitamin D | 0 mcg |
| Calcium | 83 mg |
| Iron | 4 mg |
| Potassium | 628 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Black Bean and Rice Salad. Recipe source: Montana State University Extension Service Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.