Ingredients
1 cup brown rice (cooked)
1 carrot (shredded)
1 cup broccoli (chopped fine)
1 red onion (small
chopped)
1 cup tomato (chopped)
1 bell pepper (sweet
green
red
yellow)
1 can kidney beans
low-sodium (15.5 ounce
drained
rinsed)
2 tablespoons cilantro (or other fresh herbs) (chopped fine)
2 tablespoons red wine vinegar (or white or cider)
1 tablespoon vegetable oil
salt and pepper (to taste
optional)
Steps
Wash hands with soap and water.
Wash and chop vegetables and mix with cooked rice.
In a small bowl, add vinegar, oil, dill, salt and pepper. (Or use your favorite dressing.) Pour over rice mixture.
Add beans and toss well. Serve cold and enjoy!
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 213 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 153 mg |
| Carbohydrates | 36 g |
| Dietary Fiber | 9 g |
| Total Sugars | 6 g |
| Added Sugars included | 0 g |
| Protein | 9 g |
| Vitamin D | 0 mcg |
| Calcium | 67 mg |
| Iron | 2 mg |
| Potassium | 632 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Fiesta Rice Salad. Recipe source: Farm Fresh Summertime Recipes Connecticut Food Policy Council. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.