Make the dressing by whisking the olive oil with salt, black pepper, and the acid (vinegar, rice wine vinegar, or lemon juice).
Slice the raw vegetables into bite-sized pieces
Cook the "cooked" vegetables and cool.
Combine the grain, beans, and vegetables with the rice in a large bowl and drizzle the salad with the dressing, tossing to coat.
Any bean can be subsitituted for black beans--chickpeas, kidney beans, black-eyed peas, etc.
For the cooked vegetables, corn, celery, broccoli, cauliflower, asparagus pieces--anything.
For raw vegetables, celery, cherry tomatoes, broccoli, cauliflower--anything.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (212g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 68 (26%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 4.8g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 41.1mg||1 %|
|Potassium 590.3mg||16 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 13.3g||53 %|
|Sugars, other 25.5g|
|Protein 12.8g||18 %|
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: 263
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