Try this Rice and White Bean Salad with Minced Crudites recipe, or contribute your own.
Suggest a better descriptionCook an assortment of rice: white, brown and wild. Chill. Cook small white navy beans, salt free, with a garni of celery stalk, carrot chunk, and fennel stalk. Rinse, drain, chill. About two to three hours before service, combine the chilled rice and beans in a large mixing bowl. Peel a carrot and cut it into 1-inch pieces. Finely chop, along with 5 to 6 broccoli florets and cauliflower florets (as fine as or finer than KFCs slaw), in a food processor. Add to the bowl and toss. Dry-pan roast the pecans pieces for about 4 minutes over medium heat. Remove from heat. Let cool. Add to salad. Mince by hand the onion, the red bell pepper and the fresh cilantro leaves. Chop the canned chili peppers (if necessary). Add to salad and toss well. Taste and season with salt and pepper. Toss well. Add 3 tablespoons salad-dressing. Toss. Chill. Serve on bed of thinly shredded lettuce. Makes 4 single-cup servings. Salad dressings Ground sundried tomato with oregan in a basic vinegar-oil-water blend. Dessert: Thin a raspberry vinaigrette with fresh orange (valencia) juice. Other ideas: Fat-free Italian or wine-vinaigrette. Fat-Free Asign-Ginger is good. Posted to MC-Recipe Digest V1 #160 Date: Fri, 19 Jul 1996 10:35:43 -0700 (PDT) From: PatH
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Serving Size: 1 Serving (49g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 132 | ||
Calories from Fat: 112 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 728.5mg | 25 % | |
Potassium 38.1mg | 1 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.4g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 132
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