RICE VEGETABLE SALAD
Packed with vegetables, this dish has a touch of Indian flavor. "I first had it at a party and loved the bright look and taste." It's a cinch to double, too! -Sandy Heley, Grand Junction, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Cook rice according to package directions. Meanwhile, in a large bowl, combine the beans, carrots, corn, tomatoes, cilantro, parsley and onion., In a small bowl, whisk the lime juice, oil, cumin, salt and pepper. Stir rice into bean mixture. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 279 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 6g fiber), Protein 7g protein.
RICE AND BEAN SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Soak 1/2 cup minced red onion in cold water, 10 minutes; drain and rinse. Grate 4 halved plum tomatoes into a bowl. Add 3 tablespoons olive oil, the juice of 1 orange, 1/2 teaspoon cayenne, 1 diced bell pepper, the onion, 1 drained can pinto beans and 1 teaspoon salt. Stir in 2 cups cold cooked rice and some chopped cilantro and scallion. Season with salt and pepper.
- Calories: 336; Total Fat: 12 grams; Saturated Fat: 1.5 grams; Protein:10 grams; Total carbohydrates: 48 grams; Sugar: 8 grams; Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 693 milligrams Photograph by Antonis Achilleos
Nutrition Facts : Calories 336 calorie, Fat 12 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 693 milligrams, Carbohydrate 48 grams, Fiber 9 grams, Protein 10 grams, Sugar 8 grams
MEDITERRANEAN RICE SALAD WITH VEGETABLES
This colorful Mediterranean rice salad is a great summertime dish. I used fresh zucchini, carrots, and bell peppers, but you can add any vegetable you like. Replace rice with couscous, farro, or barley, if you prefer.
Provided by lacucinadinadia
Categories Salad Grains Rice Salad Recipes
Time 43m
Yield 4
Number Of Ingredients 13
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 18 to 20 minutes. Remove from heat and pour enough cold water on top of the cooked rice to cover it. Stir to cool. Drain well; transfer rice into a bowl. Stir in 1 tablespoon olive oil and season with herb salt.
- Mix capers, parsley, and lemon zest in a small bowl; add to rice. Mix in zucchini, carrots, yellow bell pepper, and red bell pepper. Season with remaining 1 tablespoon olive oil, lemon juice, and salt.
Nutrition Facts : Calories 455 calories, Carbohydrate 87.9 g, Fat 8 g, Fiber 5.8 g, Protein 9.7 g, SaturatedFat 1.2 g, Sodium 385.2 mg, Sugar 5.4 g
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