Rice, Bean, and Spinach Salad

Cooking Light
Although this salad can be made up to 24 hours in advance, it will have a fresher taste if you stir in the vinegar, oil, and spinach just before serving. If you're delivering this salad to a friend, take those ingredients in separate disposable containers for last-minute tossing.
6 servings (serving size: 1 cup)


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Cooking spray
4 ounces andouille sausage, halved lengthwise and sliced
2 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/2 cup sliced carrot
1/3 cup golden raisins
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1 (16-ounce) can kidney beans, drained
3 cups cooked long-grain rice
3 cups spinach leaves
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon olive oil


Heat a large saucepan coated with cooking spray over medium heat. Add sausage and garlic; sauté 1 minute. Add broth and the next 8 ingredients (broth through beans); bring to a boil. Reduce heat, and simmer 10 minutes. Combine the sausage mixture and rice in a bowl; cover and chill. Stir remaining ingredients into salad just before serving.

Created date

January 2001

Nutritional Information

Calories 274
Caloriesfromfat 21 %
Fat 6.5 g
Satfat 1.7 g
Monofat 3.3 g
Polyfat 1 g
Protein 9.9 g
Carbohydrate 43.8 g
Fiber 5.9 g
Cholesterol 13 mg
Iron 3.3 mg
Sodium 581 mg
Calcium 67 mg