Southwest Rice and Bean Salad
Looking for a good potluck recipe? This recipe is perfect. It makes a lot and provides a complete protein. If you’re just making it for a few people, cut the recipe in half. The full recipe will easily feed 12 or more depending on what else you serve with it. It is excellent for using up leftover rice.
The recipe was adapted from Anne Lindsay’s Recipe in Lighthearted Everyday Cooking which she published in conjunction with the Heart and Stroke Foundation of Canada.
Here are the ingredients you will need:
3 cups cooked rice (brown or long-grain)
1 cup frozen peas
1 cup of sliced or chopped celery
1 cup shredded carrot
1 can chopped green chili peppers
1 sweet onion chopped (I recommend a Vidalia onion)
1 cup chopped orange or red pepper
1/4 cup chopped cilantro
1 can kidney beans (or any other favorite bean)
1 can black beans (or any other favorite bean)
For the Dressing:
A little less than 1/2 cup red wine vinegar
1/4 cup grapeseed oil or other lowfat oil
1/8th cup lime juice
1/8th cup orange juice
1/4 tsp cumin
Cook rice according to package directions. Place three cups of cooked rice in bowl and add peas, celery, carrot, green chili peppers, onion, orange pepper and cilantro.
Add beans.
Whisk together salad dressing ingredients--red wine vinegar, grapeseed oil, lime juice, orange juice, cumin.
Pour dressing over salad and mix well.
Serve and enjoy!
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- Posted in: Salads
- Tagged: beans, black beans, brown rice, celery, chili peppers, grapeseed oil, kidney beans, orange pepper, peas, red wine vinegar, rice
Veggie Yogi 