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Recipe: Rice and beans salad

Recipe: Rice and beans salad

Rice and beans salad — one of many healthy recipes from Mayo Clinic.

Rinsing and draining canned beans removes approximately 40 percent of the sodium.

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.


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 unsalted garbanzo beans, rinsed and drained
  • 15-ounce can unsalted dark kidney beans, rinsed and drained
  • 1/4 cup olive oil
  • 1/3 to 1/2 cup rice vinegar, according to your taste

Exchange Data
Dash
Dairy 
Fats
Fruits 
Grains
Meat 
Nuts_Seeds_Drybeans
Sweets 
Vegetables
Diabetes
Fats
Freefoods 
Fruits 
Meat
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs
Fats
Protein Dairy
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories235 
Carbohydrate36 g 
Cholesterol0 mg 
Fiber5 g 
Monounsaturatedfat4 g 
Potassium 
Protein7 g 
Saturatedfat1 g 
ServingsizeAbout 3/4 cup 
Sodium122 mg 
TotalFat7 g 

2011-06-01

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