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Cool Rice and Beans Salad

Serves 4.


    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!


    Cool Rice and Beans Salad


    • 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


    Per serving:

    • calories385
    • protein12g
    • fat21g
      • saturated fat2g
      • trans fat0g
    • carbohydrates40g
      • sugars3g
      • fibre7g
    • sodium439mg



    In small bowl, whisk together soy or tamari sauce, oil, and garlic.


    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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    This recipe is part of the Beat the Heat with Salads collection.



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