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Food

Cool Rice and Beans Salad

Serves 4.

Written by
Cool Rice and Beans Salad
This salad gives you a complete protein by combining rice and beans. It is my version of what was “Micheline’s rice salad” when I was a little girl, but to this day, no one in my family remembers who Micheline is. The salad, though, is memorable!

Ingredients

  • 2 Tbsp (30 mL) reduced-sodium soy sauce or tamari sauce
  • 1/4 cup (60 mL) grapeseed oil
  • 1 garlic clove, finely minced
  • 2 cups (500 mL) cooked jasmine or basmati rice, cooled
  • 1/2 cup (125 mL) soybean sprouts
  • 1 cup (250 mL) cooked beans of your choice (pinto, black, navy)
  • 2 cups (500 mL) packed baby spinach leaves, washed
  • 3 celery stalks, thinly sliced diagonally
  • 1 cup (250 mL) sliced fresh mushrooms
  • 1/2 cup (125 mL) diced red pepper
  • 2 green onions, thinly sliced diagonally
  • 1/2 cup (125 mL) nuts or seeds of your choice

Nutrition

Per serving:

  • calories 385
  • protein 12g
  • fat 21g
    • saturated fat 2g
    • trans fat 0g
  • carbohydrates 40g
    • sugars 3g
    • fibre 7g
  • sodium 439mg

Directions

01
In small bowl, whisk together soy or tamari sauce, oil, and garlic.
02
In large serving bowl, combine remaining ingredients; add dressing, toss to coat, and let stand for 1 hour at room temperature before serving.

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