Fiesta Rice Salad

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salad serving on white plate
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Fiesta Rice Salad

Pack veggies into this colorful side dish.
Total Time30 minutes
Course: Side Dish
Servings: 4

Ingredients

Salad

  • 1 cup brown rice cooked
  • 1 carrot shredded
  • 1 cup broccoli chopped fine
  • 1 small red onion diced
  • 1 cup tomato chopped
  • 1 bell pepper
  • 1 (15 ounces) can kidney beans drained and rinsed
  • 2 Tablespoons cilantro or other fresh herbs finely chopped

Dressing

  • 2 Tablespoons red wine vinegar or white or cider
  • 1 Tablespoon vegetable oil
  • Salt and pepper to taste

Instructions

  • Wash hands with soap and water for 20 seconds.
  • Cook rice as directed on the package.
  • Meanwhile, wash all the vegetables under cold running water.
  • Prepare orc hop the vegetables as directed in the ingredients and mix with cooked rice.
  • In a small bowl, add vinegar, oil, salt, and pepper. Pour over the rice mixture.
  • Add the drained and rinsed beans and toss well. Top with cilantro.
  • Serve cold.

Video

Nutrition Label

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Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Mandy Marney, Director, University of Wyoming Extension, College of Agriculture, Life Sciences and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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