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AZ Health Zone

Rice and Bean Salad

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Servings: 6
Course: Dinner, Lunch, Salad
Cuisine: Mexican
Ingredients Equipment Method Notes

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

Equipment

  • Cutting Board
  • Knife
  • Measuring Cups
  • Measuring Spoons
  • Large Bowl
  • Fork

Method
 

  1. Directions
  2. Wash hands with warm water and soap. Wash fresh fruits and vegetables before preparing.
  3. Combine rice, beans, bell pepper, mango, and onion in a large bowl. Stir with a fork. Stir in salsa and sprinkle with cilantro.
  4. 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.

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