Beans 'N' Rice Salad Recipe

Name: Beans 'N' Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. quick-cooking rice; 1 2/3 c. water; 3/4 tsp. salt; 1 Tbsp. butter; 1 c. canned kidney beans, drained; 1 c. canned garbanzo beans, drained; 1 tomato, diced; 1/2 c. celery, sliced; 1/2 c. green pepper, chopped; 1/4 c. red onion, chopped; 1/2 tsp. chili powder; 3 Tbsp. vinegar; 5 Tbsp. oil

Servings: persons

2 c. quick-cooking rice
1 2/3 c. water
3/4 tsp. salt
1 Tbsp. butter
1 c. canned kidney beans, drained
1 c. canned garbanzo beans, drained
1 tomato, diced
1/2 c. celery, sliced
1/2 c. green pepper, chopped
1/4 c. red onion, chopped
1/2 tsp. chili powder
3 Tbsp. vinegar
5 Tbsp. oil

1
Combine rice, water, 1/2 teaspoon salt and butter in medium saucepan.
2
Bring to a boil; cover and simmer until all water is absorbed, about 5 minutes.
3
Place rice in bowl and refrigerate. When chilled, add beans, tomato, celery, green pepper and onion to rice.
4
In jar, combine remaining 1/4 teaspoon salt, chili powder and vinegar.
5
Add oil; cover and shake vigorously.
6
Pour over rice mixture and toss gently.

802

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 c. quick-cooking rice, 1 2/3 c. water, 3/4 tsp. salt, 1 Tbsp. butter, and more.

Yes, Beans 'N' Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beans 'N' Rice Salad

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