Two-Bean Rice Salad


Classifications: Salads

Qty Measure Ingredient


3 cups wild rice, cooked

1 15oz can pinto beans, rinsed and drained

1 15oz can black beans, rinsed and drained

1 10oz pkg frozen peas, thawed

1 cup celery, sliced

1 medium onion, chopped

1 4oz can green chilies, chopped

1/4 cup fresh parsley or cilantro, chopped

1/2 cup white wine vinegar

1/4 cup olive or vegetable oil

2 tablespoons water

3/4 teaspoon salt, optional

1/2 teaspoon garlic powder

1/2 teaspoon pepper

Instructions: 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.



Background: Note: DIABETIC EXCHANGES: one 1/2-cup serving (prepared without salt) equals 1 starch, 1 fat; also, 117 calories, 308 mg sodium, 0 cholesterol, 18 gm carbohydrate, 5 gm protein, 3 gm fat.

Serves: 18

Food Exchanges: