Two-Bean and Rice Salad
- In a screw-top jar, combine white wine vinegar, olive oil, water, salt, garlic powder, and pepper. Cover and shake well. Set aside.
- Combine rice, beans, peas, celery, onion, peppers, and cilantro or parsley in a large bowl or container. Pour dressing over the rice mixture; toss lightly to coat. Cover and chill for 2 to 24 hours. Transport in an insulated cooler with ice packs. Makes 8 servings.
From the Test Kitchen
If desired, substitute 2/3 cup bottled Italian salad dressing for the homemade dressing.
Nutrition Facts (Two-Bean and Rice Salad)
- Per serving:
- 244 kcal cal.,
- 7 g fat
- (1 g sat. fat,
- 591 mg sodium,
- 39 g carb.,
- 7 g fiber,
- 9 g pro.
- Percent Daily Values are based on a 2,000 calorie diet