Confetti Brown Rice Salad
Meal / Course: Salads
Main Ingredient: Beans, Vegetables
Servings: 6 (1 1/2 cup) main dish; 9 (1-cup) side dish servings
2010 California WIC “Iron Chef” Wellness Cook-Off Competition Finalist - Suzi Macaluso Tulare County HHSA WIC Program, Farmersville, CA
Ingredients
Dressing:1/2 cup apple cider or white wine vinegar
1/4 cup olive oil
2-3 cloves garlic
1 1/2 tablespoons Italian seasoning
1 tablespoon curry powder
1/2 teaspoon ground black pepper
Salad Ingredients:
4 cups cooked brown rice
1 (15.5 ounce) can kidney beans, drained and rinsed
1 (15.5 ounce) can black beans, drained and rinsed
1 (15.5 ounce) can whole kernel corn, drained
1 medium red bell pepper, chopped
1 medium green bell pepper, chopped
3/4 cup diced celery
Preparation
In a large bowl, combine all dressing ingredients. Stir well. Add all salad ingredients. Mix well to coat with dressing. Best if refrigerated 1–2 hours before serving. If desired, serve on a bed of mixed greens.Note:
You may also substitute ¾ cups bottled Italian dressing instead of oil and vinegar. Adjust seasonings to taste.
| Nutrition Facts | ||
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| Serving Size 1 1/2 cups | ||
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| Calories 380 | ||
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| % Daily Value * | ||
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| Total Fat 12 g | 18 % | |
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| Sodium 300 mg | 13 % | |
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| Dietary Fiber 12 g | 48 % | |
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| Protein 11 g | 22 % | |
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| * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. | ||