Rice and beans salad

Rice and beans salad

Recipe courtesy of Mayo Clinic staff
Dietitian’s tip: Rinsing and draining canned beans removes approximately 40 percent of the sodium.


  • 1 1/2 cups uncooked brown rice
  • 3 cups water
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped shallots or spring onions (approximately 2 shallots or several spring onions)
  • 15-ounce can unsalted garbanzo beans, rinsed and drained
  • 15-ounce can unsalted dark kidney beans, rinsed and drained
  • 1/4 cup olive oil
  • 1/3 to 1/2 cup rice vinegar, according to your taste


Place rice and water in stockpot. Cover and cook over medium heat until rice is tender, about 45 to 50 minutes. Cool to room temperature. Stir in the remaining ingredients. Chill 2 hours or longer.

Nutritional analysis per serving

Serving size: About 3/4 cup
Calories 235 Sodium 122 mg
Total fat 7 g Total carbohydrate 36 g
Saturated fat 1 g Dietary fiber 5 g
Monounsaturated fat 4 g Protein 7 g
Cholesterol 0 mg

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