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Bean ‘n’ Rice Picnic Salad

This filling salad was a favorite for luncheons with Ruth Andrewson from Leavenworth, Washington. Orange carrots and green celery also lend colorful crunch to the sweet-and-sour blend of flavors and mild dill dressing.
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    8 servings


  • 1 cup uncooked long grain rice
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 medium carrot, chopped
  • 1 celery rib with leaves, chopped
  • 2 green onions, thinly sliced
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon pepper
  • 8 lettuce leaves


  • Prepare rice according to package directions. Transfer to a large bowl; cool to room temperature. Stir in the beans, carrot, celery and onions.
  • In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, dill and pepper; shake well. Pour over rice mixture; toss to coat. Refrigerate for at least 1 hour. Serve on lettuce leaves.
Nutrition Facts
3/4 cup: 177 calories, 4g fat (1g saturated fat), 0 cholesterol, 100mg sodium, 31g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

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