Kidney Bean and Rice Salad

Apple and avocado freshen the taste of this hearty salad. Bottled Thousand Island dressing provides the base for a tangy topper.

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  • Makes: 8 servings
  • Prep: 15 mins
  • Chill: 1 hr
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Kidney Bean and Rice Salad
Ingredients
2
cups cooked long grain rice, chilled (about 3/4 cup uncooked)
1
15 1/2 ounce can red kidney beans, rinsed and drained
1
medium green apple (such as Granny Smith or Golden Delicious), cored and cut into thin bite-size strips
1
medium avocado, seeded, peeled, and chopped (about 1 cup)
1/3
cup chopped white or red onion
1/4
cup snipped fresh parsley
1/4
cup bottled Thousand Island salad dressing
2
tablespoons olive oil or salad oil
4
teaspoons lemon juice
1
tablespoon vinegar
1
teaspoon prepared mustard
 
Salt and pepper
Directions
  1. In a large mixing bowl combine rice, beans, apple, avocado, sweet pepper, onion, and parsley.
  2. For dressing, in small bowl stir together bottled dressing, oil, lemon juice, vinegar, mustard, salt, and pepper to taste. Pour over salad; toss gently to coat. Cover and chill for at least 1 hour or up to 2 hours. Makes 8 side-dish servings.
Nutrition Facts (Kidney Bean and Rice Salad)
    Per serving:
  • 221 kcal cal.,
  • 10 g fat
  • (2 g sat. fat,
  • 2 mg chol.,
  • 171 mg sodium,
  • 30 g carb.,
  • 5 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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