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Fiesta Rice Salad

Fiesta Rice Salad

Pack veggies into this colorful side dish.
Course: Side Dish
Servings: 4 servings

Ingredients

Salad

  • 1 cup brown rice cooked
  • 1 carrot shredded
  • 1 cup broccoli chopped fine
  • 1 small red onion chopped
  • 1 cup tomato chopped
  • 1 bell pepper
  • 1 15-oz can can kidney beans drained & 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 and chop vegetables and mix with cooked rice.
  • In a small bowl, add vinegar, oil, salt and pepper. Pour over rice mixture.
  • Add beans and toss well. Top with cilantro.
  • Serve cold.

Video

Notes

nutrition food label
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Extension Educators:
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Vicki Hayman – (307) 746-3531

University of Wyoming | College of Agriculture and Natural Resources | Extension

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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. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

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