Guest guest Posted June 8, 2002 Report Share Posted June 8, 2002 * Exported from MasterCook * Zesty Rice-And-Bean Salad Recipe By : Southern Living Magazine, April 2002, page 152 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 garlic clove -- minced 1/2 teaspoon ground red pepper 1/2 teaspoon grated lime rind 1/4 cup fresh lime juice 1/4 teaspoon salt 2 cups cooked brown rice 15 ounces canned black beans -- rinsed and drained 15 ounces canned kidney beans -- rinsed and drained 4 green onions -- chopped 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh mint 1/4 cup crumbled feta cheese MAKES 4 CUPS Enjoy this fiber-and flavor-packed salad for lunch. Use instant brown rice to shorten your prep time. Whisk together first 6 ingredients in large bowl; add rice and next 5 ingredients, tossing to coat. Sprinkle with feta cheese. Cover and chill 1 hour, if desired. Prep: 20 min. Per 1 cup: Calories 352 (28% from fat); Fat 11 g (sat 2.6g, mono 6.1g, poly 1.6g); Protein 13g; Carb 51g; Fiber 13g; Chol 8.3mg; Iron 2.4mg; Sodium 473mg; Calc 96mg. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.