Two-Bean Rice Salad Recipe

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Ingredients

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Nutrition

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Total time

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Ingredients:

Serving

3 cups cooked wild rice
1 can (15 oz) pinto beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 package (10 oz) frozen peas, thawed
1 cup sliced celery
1 medium onion, chopped
1 can (4 oz) chopped green chilies
1/4 cup chopped fresh parsley or cilantro
1/2 cup white wine vinegar
1/4 cup olive oil
2 tbsp water
3/4 tsp salt , optional
1/2 tsp garlic powder
1/2 tsp pepper

Directions:

In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley or cilantro; mix well. Combine the remaining ingredients in a jar with tight-fitting lid; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour. Yield: 18 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	69.49 Kcal (291 kJ)
Calories from fat	28.36 Kcal
		% Daily Value*
Total Fat	3.15g	5%
Sodium	108.77mg	5%
Potassium	95.03mg	2%
Total Carbs	8.28g	3%
Sugars	0.83g	3%
Dietary Fiber	1.19g	5%
Protein	1.82g	4%
Vitamin C	5.9mg	10%
Iron	0.5mg	3%
Calcium	10.2mg	1%

Amount Per 100 g
Calories	119.85 Kcal (502 kJ)
Calories from fat	48.91 Kcal
		% Daily Value*
Total Fat	5.43g	5%
Sodium	187.6mg	5%
Potassium	163.9mg	2%
Total Carbs	14.28g	3%
Sugars	1.43g	3%
Dietary Fiber	2.06g	5%
Protein	3.15g	4%
Vitamin C	10.1mg	10%
Iron	0.8mg	3%
Calcium	17.5mg	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

1.4

Points
2

PointsPlus

Good Points

saturated fat free,
cholesterol free

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