Black Bean and Rice Salad
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Ingredients
- 1/2 cup onion, chopped
- 1/2 cup bell pepper, chopped (green or red)
- 1 cup brown rice, cooked and cooled
- 1 can (15 ounce) black beans, low-sodium, drained and rinsed
- 1/4 cup rice vinegar (or white wine vinegar or lemon juice)
- mustard powder (1/2 teaspoon, optional)
- 1 clove garlic, chopped (or 1/2 teaspoon garlic powder)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil (or cooking oil of choice)
Instructions
- Wash hands with soap and water.
- In a mixing bowl, stir together onion, red or green pepper, rice, and beans.
- In a jar with a tight fitting lid, add vinegar, dry mustard, garlic, salt, pepper and vegetable oil. Shake until dressing is evenly mixed.
- Pour dressing over bean mixture and stir to mix evenly. Chill for at least one hour. Serve cold as a side dish or main dish.
Nutrition
| Calories | 227 |
|---|---|
| Protein | 8 g |
| Total Fat | 8 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 442 mg |
| Carbohydrates | 32 g |
| Dietary Fiber | 9 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Montana State University Extension Service Nutrition Education Program