Rice and Bean Salad
Equipment
- Cutting Board
- Knife
- Measuring Cups
- Measuring Spoons
- Large Bowl
- Fork
Ingredients
- Ingredients
- 1½ cups cooked brown rice no salt or fat added
- 1 can 15 ounces red kidney beans, drained and rinsed
- ¾ cup finely chopped green bell pepper
- 1 cup mango cut in ½ inch cubes
- ½ cup chopped onion
- ½ cup prepared salsa
- 2 tablespoons chopped cilantro
Instructions
- Directions
- Wash hands with warm water and soap. Wash fresh fruits and vegetables before preparing.
- Combine rice, beans, bell pepper, mango, and onion in a large bowl. Stir with a fork. Stir in salsa and sprinkle with cilantro.
- Serve immediately.
Notes
Nutrition Facts (Per Serving)
Calories, 172; Carbohydrate, 35 gm; Protein, 7 gm; Total Fat, 1 gm; Saturated Fat, 0 gm; Trans Fat, 0 gm; Cholesterol, 0 mg; Fiber, 8 gm; Total Sugars, 6 gm; Sodium, 79 mg; Calcium, 13 mg; Folate 35 mcg; Iron, 1.5 mg; Calories from Fat, 5%.
Makes 6 servings, approximately 1 cup each.
Calories, 172; Carbohydrate, 35 gm; Protein, 7 gm; Total Fat, 1 gm; Saturated Fat, 0 gm; Trans Fat, 0 gm; Cholesterol, 0 mg; Fiber, 8 gm; Total Sugars, 6 gm; Sodium, 79 mg; Calcium, 13 mg; Folate 35 mcg; Iron, 1.5 mg; Calories from Fat, 5%.
Makes 6 servings, approximately 1 cup each.
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