Photo: Rice and Bean Salad Recipe
Directions
Soak 1/2 cup minced red onion in cold water, 10 minutes; drain and rinse. Grate 4 halved plum tomatoes into a bowl. Add 3 tablespoons olive oil, the juice of 1 orange, 1/2 teaspoon cayenne, 1 diced bell pepper, the onion, 1 drained can pinto beans and 1 teaspoon salt. Stir in 2 cups cold cooked rice and some chopped cilantro and scallion. Season with salt and pepper.
Serves: 4; Calories: 336; Total Fat: 12 grams; Saturated Fat: 1.5 grams; Protein:10 grams; Total carbohydrates: 48 grams; Sugar: 8 grams; Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 693 milligrams
Photograph by Antonis Achilleos
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By divakemp
Feather Sound
on October 12, 2012
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Super easy and VERY good. We made a big batch (six times original recipe for church supper of about 60. We made it with a fruit tray, kielbasa sausage and rolls. Had leftovers that disappeared in a hurry as we all wanted to take some home. We diced the tomatoes rather than "grate" them and used 2 red, yellow and orange peppers. Also substituted parsley for cilantro as some don't care for the soupy taste. Was just the right amount of heat!
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