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Brown Rice Salad

Bottled salad dressing gives just the right amount of punch to this cold rice and bean salad that's perfect for warm summer picnics. —Rosemarie Bush of Bangor, Pennsylvania
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    6 servings


  • 2 cups cooked brown rice, cooled
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 celery ribs with leaves, chopped
  • 1 medium red onion, chopped
  • 2 garlic cloves, minced
  • 4-1/2 teaspoons minced fresh parsley or 1-1/2 teaspoons dried parsley flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup fat-free Italian salad dressing


  • In a large bowl, combine the first eight ingredients. Add salad dressing; toss to coat. Cover and refrigerate until chilled.
Nutrition Facts
2/3 cup: 162 calories, 1g fat (0 saturated fat), 1mg cholesterol, 522mg sodium, 32g carbohydrate (4g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2 starch.

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Average Rating:
  • Veggiequeen
    Oct 8, 2013

    I have made this many times for work lunches. We are vegetarians and find that this salad travels well and is full of nutrients as well as being delicious.

  • amyfeyen
    Sep 4, 2009

    No comment left

  • kpowell5
    Nov 14, 2008

    No comment left

  • MemawSedor
    May 31, 2008

    No comment left