Rice and beans salad
Serving size:
Time to prepare: 10 mins active. Chill for 2 hours.
Ingredients:
1 1/2 cups uncooked brown rice
3 cups water
1/2 cup chopped fresh parsley
1/2 cup chopped shallots or spring onions (approximately 2 shallots or several spring onions)
15-ounce can garbanzo beans, rinsed and drained
15-ounce can dark kidney beans, rinsed and drained
1/4 cup olive oil
1/3 to 1/2 cup rice vinegar, according to your taste
Directions:
Place rice and water in stockpot. Cover and cook over medium heat until rice is tender, about 45 to 50 minutes. Cool to room temperature. Stir in the remaining ingredients. Chill 2 hours or longer.
Serves 10 as a main course
Nutritional Information:
Calories 250 Cholesterol 0 mg
Protein 7 g Sodium 206 mg
Carbohydrate 39 g Fiber 5 g
Total fat 7 g Potassium 180 mg
Saturated fat 1 g Calcium 49 mg
Monounsaturated fat 4 g