Fiesta Rice Salad

This colorful salad is packed with fiber from brown rice and kidney beans, making it a highly satisfying, heart-healthy meal perfect for warm days.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 cup cooked brown rice · 220 kcal in the whole recipe
• 1 carrot, shredded · 26 kcal in the whole recipe
• 1 cup broccoli, finely chopped · 28 kcal in the whole recipe
• 1 small red onion, chopped · 28 kcal in the whole recipe
• 1 cup tomato, chopped · 37 kcal in the whole recipe
• 1 sweet bell pepper, chopped · 18 kcal in the whole recipe
• 1 can low-sodium kidney beans (15.5 oz), drained and rinsed · 426 kcal in the whole recipe
• 2 tablespoons fresh cilantro, finely chopped · 1 kcal in the whole recipe
• 2 tablespoons red wine vinegar · 5 kcal in the whole recipe
• 1 tablespoon vegetable oil · 114 kcal in the whole recipe
• salt and pepper to taste

Method

1. Wash and finely chop the carrot, broccoli, red onion, tomato, and bell pepper. In a large mixing bowl, combine these fresh vegetables with the cooked brown rice.

   

2. In a small bowl, whisk together the red wine vinegar, vegetable oil, chopped cilantro, salt, and pepper to create the dressing.

   

3. Pour the dressing over the rice and vegetable mixture, add the drained and rinsed kidney beans, and toss everything gently until well combined.

   

4. Cover and refrigerate for at least 30 minutes to let the flavors meld, then serve cold.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.