Two-Bean Rice Salad
Ingredients
- 3 cups cooked wild rice ⓘ
- 1 can (15 ounces) pinto beans, rinsed and drained ⓘ
- 1 can (15 ounces) black beans, rinsed and drained ⓘ
- 1 package (10 ounces) frozen peas, thawed ⓘ
- 1 cup sliced celery ⓘ
- 1 medium onion, chopped ⓘ
- 1 can (4 ounces) chopped green chilies ⓘ
- 1/4 cup chopped fresh parsley or cilantro ⓘ
- 1/2 cup white wine vinegar ⓘ
- 1/4 cup olive oil ⓘ
- 2 tablespoons water ⓘ
- 3/4 teaspoon salt, optional
- 1/2 teaspoon garlic powder ⓘ
- 1/2 teaspoon pepper ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
660
kcal
33% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).