Fiesta Rice Salad
Makes:
4 servings
This cool and refreshing salad is a great way to use leftover rice and turn it into dinner on a hot summer night.
Ingredients
- 1 cup brown rice (cooked)
- 1 carrot (shredded)
- 1 cup broccoli (chopped fine)
- 1 small red onion (chopped)
- 1 cup tomato (chopped)
- 1 sweet bell pepper, green, red, or yellow (chopped)
- 1 can kidney beans, low-sodium (15.5 ounce, drained, rinsed)
- 2 tablespoons cilantro (or other fresh herbs) (chopped fine)
- 2 tablespoons red wine vinegar (or white or cider)
- 1 tablespoon vegetable oil
- salt and pepper (to taste, optional)
Directions
- Wash hands with soap and water.
- Wash and chop vegetables and mix with cooked rice.
- In a small bowl, add vinegar, oil, dill, salt and pepper. (Or use your favorite dressing.) Pour over rice mixture.
- Add beans and toss well. Serve cold and enjoy!
Notes
- Use your favorite vegetables – zucchini, summer squash, corn, greens, kohlrabi, cabbage, or string beans. Use frozen or canned when fresh is unavailable. Grate, chop, cut into small thin strips for different shapes.
- Be creative! Try different vinegars – cider, red or white wine, balsamic, rice or white – or flavored vinegars.
- Use low calorie salad dressing and leave out the vinegar and oil.
- Try a squeeze of lemon or lime juice in place of vinegar!
- Try different fresh herbs – cilantro, dill, basil, chives, tarragon, oregano, rosemary, or mint to name a few. Or use dried herbs – but use less.
Learn more about:
Farm Fresh Summertime Recipes
Connecticut Food Policy Council
