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Two-Bean Rice Salad

By: Lois Kodada

"I've had many people tell me how much they like this salad. It's a great dish to take to a potluck dinner."

Rate/Review | Read Reviews (6)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

Ingredients

3 cups cooked wild rice
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) package frozen peas, thawed
1 cup sliced celery
1 medium onion, chopped
1 (4 ounce) can chopped green chilies
1/4 cup chopped fresh cilantro or parsley
1/2 cup white wine vinegar
1/4 cup olive or vegetable oil
2 tablespoons water
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Directions

In a large salad bowl, combine the rice, beans, peas, celery, onion, chilies and parsley or cilantro; mix well. Combine the remaining ingredients in a jar with tight-fitting lid; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.

Footnotes

Nutrition Facts: One 1/2-cup serving (prepared without salt) equals 117 calories, 3 g fat (0 saturated fat), 0 cholesterol, 308 mg sodium, 18 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 1 starch, 1 fat.