From the Pantry Butler kitchen

Fiesta Rice Salad

4 servings

Fiesta Rice Salad

This cool and refreshing salad is a great way to use leftover rice and turn it into dinner on a hot summer night. USDA MyPlate Kitchen — Farm Fresh Summertime Recipes — Connecticut Food Policy Council (public domain), via myplate.food

Ingredients

  • 1 cup brown rice — cooked
  • 1 carrot — shredded
  • 1 cup broccoli — chopped fine
  • 1 small red onion — chopped
  • 1 cup tomato — chopped
  • 1 sweet bell pepper, green, red, or yellow — chopped
  • 1 can kidney beans, low-sodium — 15.5 ounce, drained, rinsed
  • 2 tablespoons cilantro (or other fresh herbs) — chopped fine
  • 2 tablespoons red wine vinegar — or white or cider
  • 1 tablespoon vegetable oil
  • salt and pepper — to taste, optional

Method

  1. Wash hands with soap and water.
  2. Wash and chop vegetables and mix with cooked rice.
  3. In a small bowl, add vinegar, oil, dill, salt and pepper.
  4. (Or use your favorite dressing.) Pour over rice mixture.
  5. Add beans and toss well.
  6. Serve cold and enjoy!

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