Fiesta Rice Salad

Name: Fiesta Rice Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mexican
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)

Side dishMexican⏱ 15 minServes 4

By Public

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)

+ 7 more ingredients

Instructions

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!.

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Nutrition Estimate

312Calories

11gProtein

42gCarbs

8gFat

Per serving • Estimated by Blinner AI