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Two-Bean Rice Salad

I've had many people tell me how much they like this salad. It's a great dish to take to a potluck dinner.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    18 servings

Ingredients

  • 3 cups cooked wild rice
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 package (10 ounces) frozen peas, thawed
  • 1 cup sliced celery
  • 1 medium onion, chopped
  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup chopped fresh parsley or cilantro
  • 1/2 cup white wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons water
  • 3/4 teaspoon salt, optional
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper

Directions

  • 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.
Nutrition Facts
1/2 cup: 117 calories, 3g fat (0 saturated fat), 0 cholesterol, 308mg sodium, 18g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fat.

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