Rice & Bean Salad Recipe

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Ingredients:

Serving

2 cups cooked rice, chilled
1 (15 1/2 oz) can kidney beans, drained
1 (16 oz) can chili hot beans, undrained
1 fresh tomatoes, diced (more crunch with the fresh tomato) or 1 (14 1/2 oz) can diced tomatoes, drained ( more crunch with the fresh tomato)
1/2 cup celery, diced
1/2 cup fresh green pepper, chopped
1/4 cup red onion, chopped
1/2 tsp chili powder
3 tbsp vinegar
1/4 tsp salt
5 tbsp salad oil

Directions:

When rice is good and cold, fold in the beans, tomato, celery, green pepper and onion.
In a separate bowl, combine salt, chili powder, vinegar and oil; MIX WELL.
Pour over salad and toss gently.
ENJOY!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	175.14 Kcal (733 kJ)
Calories from fat	104.09 Kcal
		% Daily Value*
Total Fat	11.57g	18%
Cholesterol	0.8mg	0%
Sodium	145.79mg	6%
Potassium	154.76mg	3%
Total Carbs	14.81g	5%
Sugars	1.62g	6%
Dietary Fiber	2.24g	9%
Protein	3.2g	6%
Vitamin C	11.4mg	19%
Iron	0.9mg	5%
Calcium	14.5mg	1%

Amount Per 100 g
Calories	151.61 Kcal (635 kJ)
Calories from fat	90.1 Kcal
		% Daily Value*
Total Fat	10.01g	18%
Cholesterol	0.7mg	0%
Sodium	126.2mg	6%
Potassium	133.97mg	3%
Total Carbs	12.82g	5%
Sugars	1.41g	6%
Dietary Fiber	1.94g	9%
Protein	2.77g	6%
Vitamin C	9.9mg	19%
Iron	0.8mg	5%
Calcium	12.6mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

4

Points
5

PointsPlus

Good Points

saturated fat free,
low sodium,
cholesterol free

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