Black Beans And Rice Salad, A Fatfree Variation Recipe
Servings: 4
Ingredients
- 2 c. Cooked black beans, liquid removed
- 3 c. Cooked brown rice
- 2 x Celery stalks, finely minced
- 1 tsp Grnd coriander
- 2 tsp Grnd cumin
- 1/2 c. Minced scallions
- 2 Tbsp. Minced fresh cilantro, or possibly less to taste
- 1/2 c. Orange juice
- 1 1/2 Tbsp. Cider vinegar
- 3 Tbsp. Italian salad dressing, fat free
- 2 tsp Grated orange peel, fresh
- 2 Tbsp. Minced fresh parsley
- 1/2 tsp Cinnamon Salt and grnd black pepper, to taste Fresh cilantro Or possibly parsley leaves
Directions
- Variation from the original: I substituted fatfree Italian salad dressing for the extra virgin olive oil and eliminated the spanish olives and the roasted walnut garnish.
- In a mixing bowl, combine the liquid removed beans with the rice, and celery. In a small bowl, whisk together all of the dressing ingredients. Pour the dressing over the beans and rice mix, and stir thoroughly.
- Top with the cilantro or possibly parsley.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 4 servings | |
| Calories 571 | |
| Calories from Fat 72 | 13% |
| Total Fat 8.22g | 10% |
| Saturated Fat 1.42g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 175mg | 7% |
| Potassium 1690mg | 48% |
| Total Carbs 100.87g | 27% |
| Dietary Fiber 18.5g | 62% |
| Sugars 6.91g | 5% |
| Protein 25.67g | 41% |
