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Kidney Bean and Rice Salad

Makes: 8 servings
Prep 15 mins Chill 1 hr
Kidney Bean and Rice Salad
Ingredients
  • 2 cups  cooked long grain rice, chilled (about 3/4 cup uncooked)
  • 1 15 1/2ounce 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)
  • 1/2 cup  chopped red sweet pepper
  • 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 221,
  • Fat, total (g) 10,
  • chol. (mg) 2,
  • sat. fat (g) 2,
  • carb. (g) 30,
  • fiber (g) 5,
  • pro. (g) 6,
  • vit. A (RE) 134,
  • vit. C (mg) 18,
  • sodium (mg) 171,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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