Bean and Brown Rice Salad
Servings: 8 servings
Calories: 246kcal
A light, fresh taste with just a hint of sweetness, this protein-packed Bean and Brown Rice Salad is vegetarian-friendly and is a quick and easy side or main. 20 minutes from start to finish and you're good to go! Great for summer picnics or a quick weekday lunch too!
Print Recipe
Ingredients
- 4 cups brown rice, cooked and cooled (any rice will do - basmati, white, brown, etc.)
- 1 can white kidney beans, rinsed and drained (19 ounces)
- 1 can red kidney beans, rinsed and drained (19 ounces)
- 1/4 cup green onions, thinly sliced
- 1/4 cup parsley, chopped
- 1/2 cup roasted red peppers, chopped
- 1 tablespoon rice vinegar
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Start by whisking together the sauce and seasoning ingredients into a bowl until well incorporated - these ingredients would include the vinegar, olive oil, honey, salt and pepper. Set aside.
- In a large bowl, stir together the red and white beans, rice, green onion, parsley and roasted red peppers.
- Pour the sauce/seasoning mixture over the beans and rice and toss well to coat.
- Cover and refrigerate for at least one hour. When ready to serve, lightly toss once again.
Nutrition
Calories: 246kcal | Carbohydrates: 44g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 414mg | Potassium: 386mg | Fiber: 7g | Sugar: 6g | Vitamin A: 235IU | Vitamin C: 8mg | Calcium: 44mg | Iron: 2mg