Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

This rice and vegetable dish is a refreshing change from pasta salad. Cool the rice so it won't become gummy, or use 3 cups chilled leftover rice.

Recipe by Cooking Light June 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 cup water, rice, 1/4 teaspoon salt, and broth in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Coat a large baking sheet with cooking spray. Spread rice in an even layer over pan; cool to room temperature.

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  • Bring 1 cup water to a boil in a large pan. Add beans; cover and cook 5 minutes, or until crisp-tender. Drain and plunge beans into ice water; drain.

  • Combine vinegar, oil, and 1/2 teaspoon salt in a large bowl, stirring with a whisk. Add rice, beans, tomatoes, green onions, cheese, and pepper; toss gently to combine. Cover and chill.

Nutrition Facts

226 calories; calories from fat 25%; fat 6.3g; saturated fat 1.5g; mono fat 4.1g; poly fat 0.7g; protein 6.1g; carbohydrates 36g; fiber 4g; cholesterol 4mg; iron 0.7mg; sodium 474mg; calcium 86mg.
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