Serves 4
226 cal · 20 min
Fiesta Rice Salad
Recipe GLPR0ee12f0fac72ea
A vibrant, colorful salad combining fluffy brown rice with fresh vegetables, kidney beans, and a bright vinaigrette dressing. This refreshing dish is perfect as a side or light main course, packed with fiber and nutrients.
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Ingredients
1 cup cooked brown rice
1 carrot, shredded
1 cup broccoli, finely chopped
1 small red onion, chopped
1 cup tomato, chopped
1 sweet bell pepper (green, red, or yellow), chopped
1 can (15.5 ounce) low-sodium kidney beans, drained and rinsed
2 tablespoons fresh cilantro, finely chopped
2 tablespoons red wine vinegar
1 tablespoon vegetable oil
Salt and pepper to taste
Directions
Wash your hands thoroughly with soap and water before preparing the salad.
Rinse all fresh vegetables under cool running water. Shred the carrot, finely chop the broccoli, red onion, tomato, and bell pepper.
Place the cooked brown rice in a large mixing bowl. Add the shredded carrot, chopped broccoli, red onion, tomato, and bell pepper to the bowl.
In a small bowl, whisk together the red wine vinegar, vegetable oil, finely chopped cilantro, salt, and pepper until well combined.
Pour the vinaigrette dressing over the rice and vegetable mixture. Toss everything together until evenly coated.
Drain and rinse the kidney beans under cool water, then add them to the salad. Toss well to incorporate all ingredients.
Refrigerate the salad for at least 30 minutes before serving to allow flavors to meld. Stir again before serving and adjust salt and pepper to taste if needed.
