Rice-And-Bean Salad

30 minutes Prep: 10 minutes Cook: 20 minutes

143 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	cup	long grain rice
1	x	vegetable oil
3	large	celery stalk	thinly sliced
17	ounces	kidney beans
2	tablespoons	red wine vinegar
3/4	teaspoon	salt
1/2	teaspoon	sugar

Directions

Prepare rice as label directs; place in bowl.

Meanwhile, in 10 inch skillet over medium heat, in 2 tablespoons hot oil, cook celery until tender; spoon into bowl with rice.

Add kidney beans, vinegar, salt, sugar, and 2 tablespoons oil; mix well.

Serve at room temperature.

Or cover and refrigerate to serve chilled later.

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Nutrition Facts

Serving Size 95g

Amount per Serving

Calories 143 4% of calories from fat

	% Daily Value*
Total Fat 1.0g	1%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 424mg	18%
Total Carbohydrate 29.0g	10%
Dietary Fiber 0.0g	1%
Sugars 2.0g
Protein 5.0g	10%

Vitamin A	0%		Vitamin C	1%
Calcium	3%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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